GRINDSTED® PGPR

Unique ability to reduce yield stress in chocolate and stabilise low-fat emulsions

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

Low-fat spreads

Emulsion stability

Improved mouthfeel and spreadability

Tin grease emulsions

Improved tin release properties
 
 
 

Application Areas

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Drawing on many years of experience, we tailor solutions for bakery products, creating superb fresh-keeping properties in bread and cakes and the right bite and crumb in biscuits, crackers and pastry, even at reduced fat levels.
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DuPont™ Danisco® provide all around support for confectioners in developing confectionery such as chocolate, bars, gums, jellies and fillings with new textures, longer shelf life and processing advantages.
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We have focused on the needs of the oils & fats industry since the 1930s, when we developed our first emulsifier for margarine.
 
 
 

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IFF cares about your privacy. Your personal information (name, email, phone number and other contact data) will be stored in systems primarily hosted in the United States. This information will be used by IFF, its affiliates, partners, and selected service providers in other countries to provide you with the product or service information requested. To learn more, please visit our Privacy Statement.