Palsgaard Launches “Next-level” PGPR for Chocolate

Palsgaard announced the launch of a new product that provides chocolate manufacturers more functionality and efficiency. PGPR 4190 is designed for use in chocolate manufacturing for mold optimization, stream management and viscosity reduction. The product also has an easier flow, better coating of inclusions, and taste-and odour-neutrality.

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

Morten Hoffmann Kyed, director of Product Management at Palsgaard, said: “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 works well with traditional chocolate emulsifier lecithin, but it is an ideal partner for Palsgaard AMP 4455, an alternative to lecithin with better organoleptic properties, the company said.