Polyglycerol Polyricinoleate (PGPR) for Chocolates

PGPR improves the flow characteristics of chocolate and compound chocolate, especially near the melting point, it can improve the efficiency of chocolate coating processes: chocolate coatings with PGPR flow better around shapes of enrobed and dipped products, and it also improves the performance of equipment used to produce solid molded products .the chocolate flows better into the mold, and surrounds inclusions and releases trapped air more easily. PGPR can also be used to reduce the quantity of cocoa butter needed in chocolate formulations: the solid particles in chocolate are suspended in the cocoa butter, and by reducing the viscosity of the chocolate, less cocoa butter is required, which saves costs, because cocoa butter is an expensive ingredient, and also leads to a lower-fat product.