PGPR's Diverse Applications in the Food Industry

PGPR, or Polyglycerol Polyricinoleate, is a key player in the food industry as an emulsifying agent. Sourced from castor beans, PGPR boasts unique properties that make it a valuable addition to various food formulations. PGPR emulsifier has been found to be safe for consumption by various food safety agencies, such as the FDA and EFSA. It is often preferred over other emulsifiers because it is made from natural ingredients, is non-toxic and has no side effects on the human body.

1. Low viscosity: PGPR emulsifier is a low-viscosity liquid that makes it easy to use and mix with other ingredients. It also helps to reduce the overall viscosity of the final product, making it smoother and easier to spread.

2. High emulsifying power: The emulsifying power of PGPR is high, which means it can effectively mix and stabilize oil and water-based substances. It is often used in chocolates, where it helps to keep the cocoa solids and cocoa butter uniformly mixed.

3. Heat stability: PGPR emulsifier is stable at high temperatures, up to 200°C, which makes it suitable for use in a variety of cooking and baking applications. It also doesn't lose its functionality when exposed to acidic environments, making it an ideal choice for acidic food products.

In confectionery, PGPR is commonly used in chocolate manufacturing to enhance the stability and homogeneity of chocolate formulations.

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