
Chemical Additive E476 Polyglycerol Polyricinoleate (PGPR) CAS 29894-35-7
E476 Polyglycerol Polyricinoleate (PGPR) is a versatile emulsifier that improves texture and stability in various food products, including chocolate, margarine, and sauces. For additional information on PGPR and its benefits, or to obtain samples, please reach out to us directly.
EEC NO. E476
CAS No.: 29894-35-7
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Product Introduction
Products Description
Polyglycerol Polyricinoleate (PGPR), also known as E476, is a versatile emulsifier widely used in the food industry. Derived from castor oil, PGPR is especially effective in reducing the viscosity of chocolate and other confectionery products, improving their flow and texture. It is often combined with other emulsifiers to enhance the consistency of spreads, sauces, and margarines. The chemical identifier for Polyglycerol Polyricinoleate is CAS 29894-35-7, ensuring its traceability and quality. E476 Polyglycerol Polyricinoleate is a key ingredient for manufacturers aiming to produce smooth, stable, and high-quality food products, particularly in chocolate and confectionery applications.
Products Parameters
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 |
Products features
Viscosity Reduction: PGPR e476 significantly reduces the viscosity of chocolate and confectionery mixtures, enhancing flow and workability.
Improved Texture: It contributes to smoother, more consistent textures in spreads, sauces, and other food products.
Enhanced Stability: PGPR emulsifier improves the stability of emulsions, preventing separation in products like margarine and salad dressings.
Versatility: Compatible with a wide range of ingredients, PGPR can be used in various formulations.
Products applications
Margarine and Spreads: PGPR emulsifier enhances emulsion stability in margarine and spreads, ensuring uniform texture and preventing oil separation.
Baked Goods: PGPR improves the texture and prolongs the freshness of baked products by enhancing fat dispersion within the dough or batter.
Dressings and Sauces: PGPR maintains emulsion stability in salad dressings and sauces, preventing ingredient separation and ensuring a smooth, cohesive texture.
Cosmetic Products: PGPR is utilized in creams and lotions to stabilize the blend of water and oils, providing a smooth, consistent texture and enhancing product quality.
Products package
25kg/drum;200kg/drum
20mt/FCL(20GP)
24mt/FCL(40GP)
Products advantages
- Kosher/ Halal/ ISO9001/ ISO22000/ RSPO Certificated
- OEM/ ODM Services
- No MOQ Required, More Opportunities
- Excellent Pre-sales Service & After-sales Service
- Fast Shipping & Best Price
- Free Samples Available
FAQS
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Q: Can you do the customized package?
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Q: How about the MOQ?
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Q: Which country have you exported to?
Q: Can i visit your factory?
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Q: Can you accept the inspection from a third party?
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