By Peter Poulsen, International Sales Manager, Bakery & Confectionery, Palsgaard A/S. ‘Standard’ Palsgaard® PGPR 4120 is a new PGPR specifically developed to meet the needs of the chocolate manufacturer. This coemulsifier is developed to give the chocolate manufacturer a standard PGPR with consistent quality and functionality. When developing this product Palsgaard has looked at the optimal raw material composition as well as studied the involved production processes to develop a cost effective standard PGPR (PolyGlycerol PolyRicineolate) for chocolate applications. Standard Palsgaard® PGPR 4120 all in all offers a highly competitive product produced and checked according to the highest quality standards for the chocolate industry. ‘Easy’ moulds vs. ‘difficult’ moulds Have you ever wondered why the total fat content (TFC) of chocolate used in ‘easy’ moulds with less complicated decorations is lower than in a chocolate with a ‘difficult’ mould with a lot of small details PGPR (E476) is a well-known ingredient in the chocolate industry. When considering the use of PGPR in chocolate most will think of the possible cost savings associated with this. Nevertheless, PGPR can offer much more than cost savings – such as a much less complicated day to day production in a chocolate factory for one. In this article other processing advantages by using PGPR will be explored. To benefit from these advantages, it is, however, necessary that the PGPR is of high quality. Palsgaard® PGPR 4120 offers the stable functional effect in chocolate that is needed in this respect. in the decoration? In the ‘easy’ moulds the TFC is often approx. 31%, whereas the ‘difficult’ moulds often have a TFC of approx. 34%. For taste reasons? No! The chocolate recipe with a TFC of 31% has a good taste. The answer will most likely be that the high TFC is needed to get the ideal chocolate flow properties needed to fill the difficult moulds without creating air bubbles, while a lower TFC is sufficient to fill decorations in a less detailed mould. It is possible to reduce the TFC in a chocolate from 34% to 31%, while maintaining the same flow properties. This can be achieved by adding 0.15 – 0.20% Palsgaard® PGPR 4120, and the chocolate manufacturer will still be able to use the chocolate for the same chocolate applications in later stages of production. See comparative recipes in table 1 below. shEll moulding & tablEt moulding Shell moulding (pralines) vs. tablet moulding – typically these applications require different recipes. The shell moulding recipe will in most cases have a higher TFC than the tablet moulding recipe. Since the taste of the tablet moulding chocolate with a lower TFC is perfectly acceptable, it would make sense not to add the extra 3-4% of expensive cocoa butter or vegetable fat into the shell moulding recipe to achieve correct flow properties. Instead the required flow properties can be achieved by adding 0.20% Palsgaard® PGPR 4120 into the The flow curves below show the yield value and plastic viscosities of the chocolates made from the recipes in table 1. 400 350 300 Yield Value [Pa] 250 200 150 100 50 0 0 5 10 15 20 25 Table 1: Recipes showing how to create a moulding chocolate with a Total Fat Content (TFC) of 31% but with the same flow properties as a chocolate with 34% TFC. 34% tfc no PgPR Cocoa liquor Whole milk powder Cocoa butter Sugar Lecithin Palsgaard® PGPR 4120 total 16.00% 24.00% 18.80% 40.70% 0.50% 0% 100% 31% tfc no PgPR 16.00% 24.00% 15.80% 43.70% 0.50% 0% 100% 31% tfc Palsgaard® PgPR 4120 16.00% 24.00% 15.58% 43.72% 0.50% 0.20% 100% Shear Rate [1/s] Palsgaard Technical Paper - August 2013 Creating the all-round solution for chocolate - Palsgaard® PGPR 4120 2
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