PGPR, yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot grease, with good thermal stability, no bad smell. It is widely used in chocolate.
Function of PGPR in chocolate
1. PGPR can reduce the viscosity of chocolate paste, will not form crystals, so as to improve its liquidity, save the amount of cocoa butter.
2. PGPR combined with lecithin has a good synergic effect, which can significantly reduce the shear stress of chocolate, reduce the amount of cocoa butter and cocoa butter substitute, and do not affect the yield value of chocolate paste
3. It makes the small bubbles produced by chocolate and its products in the process of mold filling easy to be discharged, and avoids the phenomenon of cavitation and blowhole.
4. It reduce the amount of chocolate needed for effective slurping and molding.
5. PGPR can speed up the chocolate injection mold.
6. It improve the machinability of the product, a thicker and heavier chocolate coating can be formed on the biscuit. It can also easily form a thinner and flatter chocolate coating, making the wrapped air more easily released.
7. PGPR increased the adhesion of chocolate coating at low temperature in humid environment. Make the chocolate coating of ice cream form quickly, and accelerate its adhesion, increase adhesion.
