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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

Find out more

You are welcome to contact us for more information.