Emulsifying Properties Dairy Products CAS NO.9007-48-1

PGPR, or polyglycerol polyricinoleate, is a popular emulsifier used in the chocolate industry. This natural ingredient is derived from castor beans and can increase the viscosity of chocolate, improving its flowability. PGPR is often used in place of other emulsifiers, such as soy lecithin, due to its natural origins.

One of the benefits of PGPR is that it reduces the amount of cocoa butter needed in chocolate production, lowering costs. Additionally, PGPR can improve the texture and consistency of the final product, resulting in a smoother, creamier chocolate.

When purchasing chocolate, look for PGPR on the ingredient list as it is commonly used. E476 is another name for PGPR, so keep an eye out for that as well.

1. PGPR e476 is a natural emulsifier that is derived from castor oil and is non-toxic.
2. PGPR e476 has excellent emulsifying and dispersing properties, making it ideal for use in chocolate and other confectionery products.
3. PGPR e476 has a low surface tension, which allows for better processing and flow of the chocolate.
4. PGPR e476 enhances the shelf life of the products by preventing chocolate bloom, a common defect in chocolate where cocoa butter separates from the cocoa solids.

In dairy products: In some dairy products such as ice cream, the use of PGPR can help improve the melting performance of the product, making it easier to melt and enjoy.The use of PGPR in dairy products can improve the texture of the product, making it smoother and more delicate.

In ice cream：PGPR can improve the consistency and prevent ice crystals from forming.

In chewing gum：PGPR provides a longer-lasting flavor and enhances texture and mouthfeel.

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