| Customization: | Available |
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| CAS No.: | 29894-35-7 |
| Formula: | (C18h34o3)X.(C3h8o3)X |
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Polyglycerol polyricinoleate (PGPR) is a food additive commonly used as an emulsifier in the food industry. It is made by polymerizing glycerol with ricinoleic acid, a fatty acid derived from castor bean oil. PGPR e476 is known for its ability to reduce the viscosity of chocolate, making it easier to work with during the manufacturing process and improving its flow properties. This additive helps prevent the formation of fat bloom (a whitish film) on chocolate, extending its shelf life and enhancing its appearance.
Specification of PGPR:
| ITEMS | SPECIFICATION | RESULT | ||
| Appearance | Light brown | Light brown | ||
| Acid value (mgKOH/g) | 6 max | 4.20 | ||
| Saponification value (mgKOH/g) | 170-200 | 176.3 | ||
| Hydroxyl value(mgKOH/g) | 80-100 | 84.3 | ||
| Iodine value | 72-103 | 76.7 | ||
| Heavy metals (Pb,ppm) | 2 max | 0.11 | ||
| Arsenic (Calculated by As,ppm) | 3 max | <3 | ||
Chocolate and Confectionery: PGPR emulsifier is often used in chocolate production to improve the flow properties of chocolate during processing. It helps in reducing the viscosity of chocolate, making it easier to handle and mold. Additionally, PGPR helps prevent the formation of fat bloom, which is a whitish coating that can develop on the surface of chocolate due to improper crystallization of cocoa butter.
Bakery Products: In baked goods such as cakes, cookies, and pastries, PGPR e476 can be used as an emulsifier to improve the texture, volume, and uniformity of the final product. It helps in blending fats and water-based ingredients more efficiently, resulting in a smoother batter and better overall quality.
Margarine and Spreads: Polyglycerol polyricinoleate (PGPR) is used in the production of margarine and spreads to stabilize the emulsion of fats and water. It helps in achieving a creamy and spreadable consistency while preventing the separation of the ingredients over time.
Salad Dressings and Sauces: PGPR can be incorporated into salad dressings, sauces, and condiments as an emulsifier to prevent the separation of oil and water-based ingredients. It helps in creating a homogeneous mixture with improved stability and viscosity.
Package :25kg plastic drum, 200kg drum,16MT/20'FCL,
Storage Kept in a light-proof, well-closed, dry and cool place
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