PGPR is an ingredient that contains fatty acids like other emulsifiers. It is preferred in water-in-oil systems and can synergize with lecithin. So why is it used?

The most common use of PGPR is in chocolate coatings. Basically, cocoa butter is an expensive input, and sometimes we also need PGPR to produce a low-fat product. Reducing the fat in a cocoa sauce has effects on viscosity and spreadability. However, you need optimization of these two features to be able to coat. If we check the image below, we can understand what a chocolate coating should look like. The sauce flowing from above should be spread over the entire surface, not accumulate, and must be liquid. This is exactly what PGPR provides. It makes it easy to put the sauce on the product without cutting and spreading. The higher the liquidity, the thinner the coat.

If it is desired to increase the thickness of the coating, the viscosity can be slightly increased by adding lecithin.

Dosages of PGPR and lecithin should be adapted to the application.

PGPR has other advantages. The fat blooming problem mentioned in the previous articles can be prevented by PGPR. This problem is triggered by interface interactions such as oil migration and moisture sensivity, and PGPR, which acts as an emulsifier, avoids these problems. In short, PGPR is an innovative and economical product.

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