The Technical Edge: PGPR's Mechanism of Action

Date: 2025-12-23

Visits: 272

PGPR works by adsorbing at the interface between cocoa butter crystals and the liquid phase, reducing friction and yield stress. This technical advantage translates directly to practical benefits: lower processing temperatures, energy savings, and the ability to use more cost-effective recipes while guaranteeing superior product quality.

Leverage deep technical expertise for better products.
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John Yan | Email: johnyan@zzhonest.com | Phone/WhatsApp/WeChat: +86 18039978321

#FoodEngineering #R&D #Technical #FoodChemistry

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