Palsgaard has launched a new polyglycerol polyricinoleate (PGPR) product that offers chocolate manufacturers increased functionality and efficiency.

PGPR is used in chocolate production for mould optimization, flow control and viscosity reduction. Palsgaard’s existing product, Palsgaard PGPR 4150, is a market leader, but the company’s latest offering enhances PGPR performance.

Developed exclusively for chocolate, Palsgaard PGPR 4190 is 15 percent more efficient at controlling viscosity than Palsgaard PGPR 4150, and can be used at a dose 30-40 percent lower than other PGPRs.

Other benefits include easier flow, better coating of inclusions, and taste- and odor-neutrality. Palsgaard PGPR 4190 is subject to Palsgaard’s quality standards, with batch-to-batch checks guaranteeing uniform stability.

“We’ve led the market for many years, but this really is the next level for PGPR,” says Morten Hoffmann Kyed, director of product management at Palsgaard. “Palsgaard PGPR 4190 is the result of years of research and innovation, and it will offer chocolate manufacturers unique, best-in-class functionality. Furthermore, because a tiny drop delivers a huge effect, its benefits also include very high cost-in-use savings.”

Palsgaard PGPR 4190 is designed for chocolate spreads and enrobed and moulded products. Although it works well with traditional chocolate emulsifier lecithin, it is an ideal partner for Palsgaard AMP 4455, an alternative to lecithin with enhanced organoleptic properties. Both products will be showcased at the World Confectionery Conference June 1.

The result of intensive research at Palsgaard’s main R&D center in Denmark, Palsgaard PGPR 4190 is manufactured in the company’s specialist facilities in the Netherlands, where all production is CO2-neutral, and which have recently undergone extensive equipment upgrades.