Adjust Viscosity Cream Substitutes CAS NO.9007-48-1

Polyglycerol Polyricinoleate (PGPR) is a food additive that belongs to the class of emulsifiers. It is commonly referred to as E476, as it is assigned this number by the European Union.PGPR is a versatile and effective emulsifier that can be used in a wide range of food products. Its ability to help stabilize emulsions, improve texture, and increase shelf life make it an important ingredient in food production.

PGPR is produced by the esterification of polyglycerol with polyricinoleic acid, which is derived from castor oil. This process results in a product that is commonly used in food production to help emulsify fats and oils. PGPR is also used in the production of chocolate to improve its viscosity and increase its shelf life.

PGPR is a valuable tool in the food industry that helps to produce high-quality products that are safe for consumption. While some may be wary of the use of additives in food production, it is important to remember that regulatory agencies ensure that all additives used in food are safe for human consumption.

One of the primary benefits of PGPR E476 is its ability to reduce the amount of cocoa butter needed in chocolate production. This not only lowers the cost of production but also makes the resulting products more affordable for consumers. Additionally, PGPR E476 allows for a smoother texture in chocolate products, making them more pleasing to eat.

PGPR E476 is also used in other food products, such as baked goods, to improve their texture and extend their shelf life. It is particularly useful in products that need to remain stable over time or in high-temperature environments. PGPR E476 can also be used in low-fat and non-fat products to give them a creamier texture and improve their mouthfeel.

One of the primary applications of PGPR E476 is in chocolate production. It helps to reduce the viscosity of chocolate, making it easier to handle during processing. This emulsifier also helps to prevent the separation of cocoa butter from the chocolate mass, ultimately creating a smooth and creamy texture.

PGPR E476 is also used in the production of spreads, margarine, and baked goods. It improves the consistency of the products and increases their shelf life. This emulsifier is also found in some dairy products, such as cheese, cream, and yoghurt.

Aside from its benefits in the food industry, PGPR E476 has been used in the cosmetic industry. It can enhance the texture of lotions, creams, and other personal care products.
 

25kg/drum;200kg/drum
20mt/FCL（20GP)
24mt/FCL（40GP)