"Uniform" PGPR for chocolate and compounds

Palsgaard® PGPR 4125

we are e x p e r t s in

emulsif iers and stabilizers for bakery,

confectionery, dairy, ice cream, margarine and fine foods - and we

are happy to share our expertise. our company values can be defined

in just three words: loyalty, responsibility and commitment. we aim to be the preferred partner

and supplier of quality products, application service and know- how to regional and mu l t i - na t i ona l food companies. to Palsgaard

l o y a l t y means that we act as a reliable and honourable business partner for our customers. we treat information confidentially and know

how to keep a business secret. to Palsgaard r e s p o n s i b i l i t y means caring about the environment and being aware of our corporate social responsibility; we have a goal to be CO2 neutral by 2020 and are members of SEDEX and RSPO. to Palsgaard c o m m i t m e n t means we are dedicated to getting the best results for our customers’ products - to the benefit of their customers. we care about our employees and have a declared aim that Palsgaard must be a pleasant place to work. Palsgaard we know that our most important resource is the know-how and dedicat ion found in our employees. Heart we are committed to getting the best results with our products in our pilot plants

and in your facilities. Working at Palsgaard we don’t sell standard solutions - we start with your needs.

Palsgaard - Heart Working People heart work is the best way to achieve success - let us help you

get it. our products are produced according to the strictest quality criteria. we are experts

in emulsifiers and stabilizers and we are happy to share our

expertise with you. let our pilot plants help you shorten

the step between idea and your new product.

heart work is the best way to succeed

- let us help you do

so.

Rheological monitoring

Palsgaard is carefully monitoring each batch of produced Palsgaard® PGPR 4125. An important part of this programme is a rheological evaluation which ensures that the effect on the chocolate viscosity is within narrowly defined boundaries. The range is especially narrow for Palsgaard® PGPR 4125 which leads to the most sta-ble functionality and "uniform" PGPR in the market.

The method that ensures Palsgaard® PGPR 4125 uniformity is the "Viscosity Reducing Power" method (VRP) spe-cifically developed by Palsgaard. Each PGPR batch is performance tested in a standardized chocolate. This is the only way to make sure that the PGPR changes the viscosity in the chocolate according to specification. The VRP method guaran-tees that the reduction in yield value when using PGPR is "uniform".

Palsgaard® PGPR 4125 = uniformity!

Chocolate manufacturers sometimes have rheological problems due to a PGPR with fluctuating functionality. Different PGPR dosages are then needed to achieve the same yield value from batch-to-batch. This will create extra costs and lost time in production. Such costs will occur due to unavoidable adjustments of the viscosity of liquid chocolate, extra viscosity measu-res and extra addition of cocoa butter or PGPR. Surprisingly many PGPR’s delive-red to the chocolate industry cannot pro-mise or document a "uniform" functionality.

By choosing Palsgaard® PGPR 4125 the chocolate manufacturer can avoid these extra costs, since adjustments are not ne-eded. Only batches which can meet the strict functional "uniformity" will be appro-ved for sale. This secures a unique batch-to-batch stability, which is highly valued by the confectionery industry. The develop-ment of the VRP value over time can be followed on the Certificate of Analysis of each delivered batch. This is the custo-mer's guarantee that Palsgaard® PGPR 4125 "uniformity" is actually delivered.

Palsgaard is a global leader in emulsifier solutions for the chocolate industry offering the widest range for chocolate confectionary applications available on the market. Palsgaard’s "Uniform" PGPR – Polyglycerol Polyricinoleate (E476) called Palsgaard® PGPR 4125 offers the most "uniform" PGPR the market has seen.

The figure shows the superior batch-to-batch sta-bility of Palsgaard® PGPR 4125 monitored over 12 months.

Batch-to-Batch stability

Viscosity Reducing Power – Palsgaard® PGPR 4125

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January – December

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Palsgaard® PGPR 4125 – The "uniform" ingredient

"Uniform" ingredients

Chocolate manufacturers agree that in-gredient stability is among the top pri-orities when purchasing ingredients. Palsgaard® PGPR 4125 meets the demands of the chocolate industry.

Palsgaard® PGPR 4125 has been devel-oped to achieve the highest level of func-tional stability measured in chocolate. The same reduction in chocolate viscosity is always achieved when using Palsgaard® PGPR 4125.

Many PGPRs and other viscosity chang-ing ingredients do not offer such functional stability. This means that the chocolate manufacturer has to make recipe adjust-ments during production. Consequently, the costs of the chocolate recipe will fluc-tuate due to the PGPR quality as well as other unstable ingredients.

"Uniformity" – How?

Many chocolate producers consider rhe-ology among the biggest manufacturing challenges. In other words - "uniformity" of the ingredients is essential.

With Palsgaard® PGPR 4125 rheologi-cal "uniformity" is achieved with each delivered PGPR batch. This stability has been achieved by carefully selecting the best quality castor oil, and a one-line-one product production line only dedicated to manufacturing PGPR.

This combined with Palsgaard’s long chocolate application experience has made it possible to develop the "uniform" Palsgaard® PGPR 4125.

Brand security

Among chocolate manufacturers a main concern is to protect well established brands. Flavour is a key concern in that respect and it is surprising that not all PGPRs on the market offer taste and odour neutrality.

Palsgaard® PGPR 4125 is completely free from off flavour and bad castor oil smell due to a special cleaning step dur-ing production, as well as selection of the highest quality raw materials. Due to the perfect quality and functionality control, Palsgaard can guarantee minimum 24 months shelf life on Palsgaard® PGPR 4125. The longest shelf life in the market.

The flow curves above show the yield value and plastic viscosities of three different chocolates with and without Palsgaard® PGPR 4125 in the recipe.

Fat reduction equals cost savings

Cocoa butter is an expensive raw material needed for chocolate production. Use of "uniform" Palsgaard® PGPR 4125 will re-sult in considerable savings in most cho-colate & compound recipes. It is possible to save 1 - 4 % cocoa butter depending on the chocolate recipe. An example of pos-sible savings is shown below.

Optimal moulding

The following advantages are achieved by reducing the yield value when adding Palsgaard® PGPR 4125:

• No difficulties when removing air bubbles during the vibration step of the moulding process

• Easy and rapid distribution of choco-late into the corners of the moulds

• Complete coverage of inclusions

Enrobing with less challenges

Enrobing is one of the most viscosity de-pendent processes in a chocolate produc-tion. The flow properties must be adjusted precisely in order to obtain the desired thickness of the chocolate coating. Vis-cosity problems that occur when control is lost could be formation of feet, too thick or too thin chocolate coatings and air bub-bles (leaks).

Adding "uniform" Palsgaard® PGPR 4125 means better control of chocolate flow in the enrober, control of chocolate layers, possibility to coat difficult centres and avoidance of air bubbles together with the added advantage of lower costs.

150

125

100

75

50

25

0 10 20Shear Rate [1/s]

Yield Value [Pa]

28% fat no PGPR28 % fat + 0.27 %

Palsgaard® PGPR 4125

31% fat no PGPR

Viscosity Reducing Power (VRP)

"Uniform" Palsgaard® PGPR 4125 – typical application benefits

"Uniform" Palsgaard® PGPR 4125 is a valuable tool for chocolate industry al-lowing precise control of chocolate mass flow properties, and for optimization of the chocolate recipe. In addition, Palsgaard® PGPR 4125 can be used to solve many technological problems in chocolate & compound production

28 % fatPalsgaard® PGPR 4125

31 % fatno

PGPR

28 % fatno

PGPR

Cocoa liquor 15.00 % 15.00 % 15.00 %Whole milk powder 20.00 % 20.00 % 20.00 %Cocoa butter 15.00 % 19.00 % 15.00 %Sugar 49.33 % 45.6 % 49.6 %AMP 0.40 % 0.40 % 0.40 %Palsgaard® PGPR 4125

0.27 % 0 % 0 %

Total 100 % 100 % 100 %

As shown in this recipe example it is possible to substitute 3 % cocoa butter by addition of "uni-form" Palsgaard® PGPR 4125, a significant sav-ing in a chocolate production.

PGPR - Yield value reduction

It is generally understood that PGPR works by lowering the casson yield value of chocolate, whereas the casson plas-tic viscosity is mainly reduced by addi-tion of lecithin or Palsgaard® AMP 4448. The yield value can be explained in terms of the friction between the particles in a liquid chocolate. The friction/yield value is lowered by adding PGPR. The yield value is defined as the force required to initiate the flow of the chocolate mass. Lowering the yield value by adding PGPR means lower amounts of cocoa butter or vegetable fats are needed to achieve the required viscosity dur-ing production. "Uniform" Palsgaard® PGPR 4125 offers a PGPR with a yield value reduction among the best for chocolate applications.

Palsgaard PGPR benefits

• "Uniform" yield value reduction

• Savings by cocoa butter reduction

• Avoidance of extra recipe cost and lost production time

• Neutral taste and odour

• Outstanding "uniform" functional stability

• Documented functionality - (VRP)

• VRP is stated on certificate of anal-ysis and datasheet

• Palsgaard’s innovation and applica-tion expertise

Palsgaard offers

• One line - one product type pro-duction

• State of the art production equip-ment

• ISO 9001 and 22000 certification

• Non-GMO, Kosher and Halal

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Get your own recipes optimized

Adjusting recipes, optimizing flow properties, reducing costs - along with making the impossible possible are only some of the services we can offer you in our pilot plants in Denmark and Mexico. Palsgaard’s setup creates an ideal base for prototyping all the way from idea to success in the mar-ket, and for implementing Palsgaard® PGPR 4125 specifically into your recipes.

Palsgaard ‘s chocolate pilot plants

Our two fully equipped chocolate pilot plants in Denmark and Mexico provide the best basis for understanding the complex nature of chocolate manufacturing. Palsgaard’s chocolate pilot plants starts with mixing equipment, followed by refining, conching, tempering and cooling tunnel. With this equipment Palsgaard can study the effect of emulsifiers all the way through the manufacturing process. In addition to our traditional chocolate pilot plant, Palsgaard has an all-in-one refiner and a conche machine which is suitable for production of a wide range of confectionery products such as chocolate, compound coatings, chocolate spreads, fillings and ice cream coatings.

Get your own cost-in-use calculations

To get your own cost-in-use calculation resulting from a possible change from your current chocolate recipe to a lower cost recipe with Palsgaard® PGPR 4125, please visit www.palsgaard.com to locate your local Palsgaard office.

Palsgaard A/SDK-7130 Juelsminde, DenmarkPhone +45 76 82 76 82Fax +45 76 82 76 83direct@palsgaard.dkwww.palsgaard.com