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
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