Polyglycerol Polyricinoleate (PGPR) is a chocolate co-emulsifier that helps to reduce the viscosity of chocolate and compounds, ensure consistent quality and reduce fat content and energy consumption during production.

    Three types of PGPR

    Palsgaard offers three types of PGPR (E 476) for chocolate and compounds, each with a minimum shelf life of 24 months - the longest on the market: 

    • Palsgaard® PGPR 4150 is the most functional PGPR available. It’s the best solution for demanding applications such as enrobing and very low fat formulations, and processes where you need precise control over flow properties and quality. Its outstanding effect on yield value helps you to control flow properties even in low-fat chocolates. 
    • Palsgaard® PGPR 4125 is famous for its proven Viscosity Reducing Power uniformity - a critical benefit enabling smooth, problem-free production for chocolate and compound products. You get stable, consistent product performance, reducing yield value and ensuring easy flow of the chocolate.
    • Palsgaard® PGPR 4120 provides a number of useful properties. Meticulous efforts have been made to reduce raw material and process costs while maintaining your product's essential characteristics. 

    Neutral taste and odour

    Thanks to careful treatment during production at our dedicated factory in the Netherlands, all our PGPRs are completely free of off-flavours or any unsavory castor oil smells. 

    Put our expertise to work for your business

    Palsgaard doesn't just offer a wide range of emulsifiers, oil binders and crystal promoters for confectionery. We also offer expert application services at our confectionery application centers on three continents to help you achieve your individual product goals.

    Read more about our confectionery application centers.

    Viscosity Reducing Power (VRP) for stable rheology

    Many of the ingredients used in chocolate, such as cocoa butter, whole milk powder or lecithin can, depending on quality, influence the rheology differently from batch to batch. By choosing Palsgaard PGPR, at least one ingredient in the formulation will always have a stable rheology. 

    To ensure this stability, each batch is performance-tested in standardized chocolate. This guarantees that the reduction in yield value when using PGPR lies within narrowly defined boundaries. So you can be certain that the dosage of Palsgaard PGPR won’t need to be changed from batch to batch in similar formulations. In every case, the VRP value of all batches appears in delivery documentation. 

    Looking for a recipe for a low fat chocolate?

    We've made a selection of our most popular recipes available for you to download. These recipes are often used as the starting point for new customers to develop recipes and meet local sensory preferences, raw material needs and individual production parameters.

    Download our most popular recipe suggestions and the product profiles for Palsgaard® PGPR 4120, Palsgaard® PGPR 4125 and Palsgaard® PGPR 4150 on this page.

    For advice on how to tailor the recipes to fit your needs, and to order samples, please contact your local Palsgaard partner.

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