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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