| Customization: | Available |
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| CAS No.: | 29894-35-7 |
| Formula: | (C3h5o2)N(C18h32o2)M |
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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.
Additionally, PGPR emulsifier is used in various other food products where emulsification is required, such as margarine, spreads, and baked goods. It is generally recognized as safe (GRAS) for consumption by regulatory authorities around the world when used within specified limits.
| 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.
1. Kosher/ Halal/ ISO9001/ ISO22000/ RSPO Certificated
1. Are you a manufacturer or trader?
We are manufacturer.
2. How long have your company run on food additives?
Founded in 2007, focusing on food additives supply and export for many years.
3. How long of the delivery time?
Usually, the shipment can be delivered within 15-20 days after the order is confirmed.
4. Can I get a free sample?
Yes, the sample can be free below 500g.
5. Do you have the RSPO certificate?
Yes. We have RSPO, Kosher, Halal, ISO9001 and ISO22000 certificates.
6. Can you do the customized package?
Yes. Our common package is 25kg/bag/carton/drum with the powder, and 200kg/drum or 1000 kg/IBC Drum with the liquid. Special package according to the requirements of our customers.
7. What are your payment terms?
Usually T/T, D/P, D/A, L/C, O/A, Western Union, MoneyGram, or Paypal.
8. Where is your loading port?
Usually Qingdao, Shanghai, or Ningbo port.
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