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; however, PGPR can offer much more than cost savings - such as a much less complicated day to day production in a chocolate factory. 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.
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