amP – EvEn moRE oPPoRtunitiEs PGPR together with lecithin offers as shown above a lot of opportunities. If more processing and cost optimization opportunities is of interest, this can be achieved by using Palsgaard® AMP 4448 (E 442) also called Lecithin YN. By replacing lecithin with Palsgaard® AMP 4448 the chocolate manufacturer can achieve much more flexibility in the production. For more information, please read the article: Emulsifier YN – The unique ingredient in chocolate production. cost EffEctivE REciPEs Many chocolate manufacturers use PGPR for its cost reduction potentials. As mentioned earlier it is possible to achieve the requested flow properties of a chocolate with a reduced amount of cocoa butter fat or other types of vegetable fats by adding Palsgaard® PGPR 4120. Typical reductions by adding Palsgaard® PGPR 4120 to the chocolate recipe can be up to 2% in enrobing applications and up to 3-4% in moulding applications depending on the chocolate recipe. A chocolate with 32% TFC can in other words be transformed into a chocolate with 28% TFC + PGPR and meet the same viscosity specifications. The difference in the cost of these mentioned recipes will depend on the cost of the cocoa butter or vegetable fat used in the chocolate at the time of comparison. PGPR is a useful tool when you need to recreate the correct viscosity in a chocolate after it has been stored in tanks. vide better flow in the enrober, better control of the coating layer and help coat difficult centres. Thinner coating layers are possible and air bubbles can more easily be avoided. PGPR also gives excellent properties for spinning application like Easter bunnies or other hollow figures that require a low yield value to be able to cover moulds with a detailed design. adjusting thE chocolatE When something goes wrong in chocolate production, it is nice to have a tool that can solve the problems. One problem that typically occurs is that the wrong yield value is achieved after the end of the conching step. Palsgaard® PGPR 4120 helps solve the problem if the yield value of the chocolate is too high compared to the desired viscosity of the recipe. Many chocolate manufacturers use PGPR as a final adjustment tool to make sure that the product reaches the desired yield value, leading to the correct appearance of the product, correct quality and in the end consumer satisfaction. Another example where Palsgaard® PGPR 4120 may serve as a processing tool is cases where it is discovered that the chocolate viscosity has changed after the chocolate has been stored in a tank for a longer period of time. A viscosity which was according to specifications when analysed at the end of conching. After storage in a tank viscosity has increased or thickened, and as a result the chocolate no longer meets the specifications for its final application. Recreating the correct viscosity of the chocolate is easily done with Palsgaard® PGPR 4120 together with lecithin or AMP. Adding Palsgaard® PGPR 4120 to a recipe will result in considerable cost savings as it will be possible to remove 2% of cocoa butter from enrobing recipes and 3 - 4% from moulding recipes. Palsgaard Technical Paper - August 2013 Creating the all-round solution for chocolate - Palsgaard® PGPR 4120 4
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