Beyond Lecithin: Why PGPR is the Superior Choice for Chocolate

Date: 2025-12-23

Visits: 183

While lecithin is a common emulsifier, PGPR (E476) offers unmatched functionality in chocolate. It provides a much stronger viscosity-reducing effect, meaning you can use less cocoa butter or create complex shapes that are impossible with lecithin alone. For cost-effective, high-precision chocolate manufacturing, PGPR is the advanced tool you need.

Upgrade your chocolate process with PGPR.
Let's discuss how:
John Yan | Email: johnyan@zzhonest.com | Phone/WhatsApp/WeChat: +86 18039978321

#FoodScience #ChocolateManufacturing #Ingredients #E476 #Innovation

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