Description
Presenter: Douglas Rector, Quest International
There are many types of chocolates available to the confectionery industry. Each is formulated for a specific end use. One important parameter to consider in formulating chocolate is the molten rheology or flow properties of the material. Different rheological properties are required for enrobing, panning, moulding and depositing chocolates. The ability to control and manipulate the rheology of chocolate allows confectionery manufacturers the opportunity to optimize their processes and formulations and to minimize cost. Poly-glycerol polyricinoleic acid (pgpr) is a unique surfactant that gives chocolate manufacturers more control over the flow properties of their products and flexibility in formulations.
