Palsgaard’s breakthrough chocolate emulsifier set for World Confectionery Conference showcase
A key confectionery breakthrough is being claimed by Danish emulsifier specialist Palsgaard with its latest polyglycerol polyricinoleate (PGPR) product designed to enhance the functionality and efficiency of chocolate manufacturers’ ranges, reports Neill Barston.
As the firm explained, its new series takes centre stage for its presentation on 1st June at our World Confectionery Conference, where the company’s innovative solution targeting mould optimisation, flow control and viscosity reduction for spreads and enrobed items will gain a full showcase.
The new product, PGPR 4190 builds upon the success of an existing series, Palsgaard’s PGPR 4150, with its latest variant reportedly 15% more efficient at controlling viscosity than its predecessor. Significantly, it can be used at a dose 30-40% lower than other PGPRs, designed to make it highly cost-effective.
Other benefits include easier flow, better coating of inclusions, and taste- and odour-neutrality. The new series will be subject to the company’s unique quality standards, with batch-to-batch checks guaranteeing uniform stability.
Morten Hoffmann Kyed, director of product management at Palsgaard, said: “We’ve led the market for many years, but this really is the next level for PGPR. Our 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.”
As the company added, while its latest series has been found to work well with traditional chocolate emulsifier lecithin, it is an ideal partner for the company’s AMP 4455, an alternative to lecithin with better organoleptic properties.
The result of intensive research at Palsgaard’s main R&D centre in Denmark, Palsgaard’s new 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.
- For more details on the World Confectionery Conference, and to register free for the event on 1 June, visit the website registration page.