Emulsifier MYVATEX CHOCO FLOW, Kerry, 20 kg, 20312989

MYVATEX CHOCO FLOW by Kerry Specialized emulsifier for chocolate and fat-based systems E476 – Polyglycerol Polyricinoleate (PGPR) MYVATEX CHOCO FLOW is produced from ricinoleic acid. It has a liquid consistency and a color ranging from pale yellow to amber. The product is a highly effective rheology modifier designed for use in chocolate and cocoa-containing masses. It actively influences interfacial interactions in fat–solid particle and fat–water systems. Technological Advantages: Viscosity reduction: Thanks to the specific polymerization mechanism of fatty acids, PGPR significantly lowers interfacial tension in chocolate masses. This enables high flowability without the need to add costly cocoa butter. Coating quality: Ensures the formation of a thinner, more uniform coating layer, imparts a pronounced gloss, and stabilizes process parameters during enrobing and molding. Process optimization: Improves mass pumpability through pipelines, reduces mechanical load on equipment, and facilitates the molding of complex shapes and thin-walled shells. Cost efficiency: Allows fat and cocoa butter savings of 1–3% without compromising the product’s sensory characteristics. Synergy with lecithin: When used in combination with lecithin, it does not cause reverse thickening effects. Typical dosage: 0.6% lecithin and 0.2% PGPR. Limitations and Regulatory Notes: Applied for the stabilization of low-fat spreads. Important: According to EU regulations, PGPR is not permitted in fat systems that do not contain cocoa products. It is not used in meat processing.