ANSWER
Comparisons of Soy Lecithin and PGPR functions in Chocolate Applications:-
Soy Lecithin | PGPR (polyglycerol polyricionleate) |
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PGPR also has a synergistic effect with lecithin which has a beneficial influence on plastic viscosity. Schantz and Rohm (2005) demonstrated the effects of different and varied mixtures of lecithin and polyglycerol polyricinoleate (PGPR) on the flow parameters of melted chocolate in order to obtain the optimum emulsifier blend.
References
Gerard, L. H. & Richard, W. H. (2008). Food Emulsifiers and Their Applications(pp. 285-299). US: Springer Science & Business Media.
Minifie, B. (2012). Chocolate, Cocoa and Confectionery: Science and Technology(pp. 111-127). US: Springer Science & Business Media.
Saltmarsh, M. & Barlow, S. (2013). Essential Guide to Food Additives(p. 208). Cambridge: The Royal Society of Chemistry.
Schantz, B. & Rohm, H. (2005). Influence of lecithin–PGPR blends on the rheological properties of chocolate. LWT – Food Science and Technology, 38(1), 41-45.
Schantz, B., Linke, L. & Rohm, H. (2003). Effects of Different Emulsifiers On Rheological And Physical Properties Of Chocolate(pp. 329-333). Paper presented at the 3rd International Symposium on Food Rheology and Structure.
Stroppa, V. L. Z., Ribeiro, A. P. B., Luccas, V., Grimaldi, R., Gonçalves, L. A. G., & Kieckbusch, T. G. (2014). Influence of soy lecithin and PGPR levels in chocolate crystallization behavior. Paper presented at the International Congress on Engineering and Food.