Palsgaard PGPR food grades: Control Your Chocolate Flow - Description
Palsgaard® PGPR product line are polyglycerol polyricinoleates (PGPR) with unique, very high functional properties. They are specially designed to reduce yield value and plastic viscosity in chocolate and compound products, and are usually used in combination with ammoniumphosphatide (Palsgaard® AMP grades) or lecithin to achieve optimal results. The unique production process of Palsgaard® PGPR has been designed in such a way, that the product is light in color and completely taste and odor free.
More information about Improve Chocolates with Palsgaard PGPR food grades
Chocolate and compounds: