GRINDSTED^® PGPR

Produced from castor oil, GRINDSTED® PGPR adds functionality to chocolate, oils, fats and bakery products.

GRINDSTED® PGPR has a unique ability to reduce yield stress in chocolate and provides emulsion stability in low-fat spreads and tin grease emulsions.

Key benefits

Enhanced confectionery processing
Stable low-fat emulsions

Functional benefits by application

Application	Benefit
Chocolate	Reduced yield stress. Replacement of cocoa butter, maintaining optimum flow properties during production
Confectionery fillings	Fat reduction. Improved flow properties
Tin grease emulsions	Improved tin release properties
Low-fat spreads	Emulsion stability Improved mouthfeel and spreadability

Application areas

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