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.
|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|
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