
Food Additive Emulsifier Polyglycerol Polyricinoleate (PGPR) in Chocolate
PGPR ingredients are essential for stabilizing emulsions and improving the texture of products like margarine, spreads, and sauces. By integrating PGPR, manufacturers can achieve superior consistency and stability in their offerings. If you need more information about PGPR and its benefits or wish to request samples, please contact us.
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 utilized in the food industry. This effective ingredient is particularly prominent in chocolate production, where it plays a crucial role in reducing viscosity. By doing so, PGPR facilitates smoother processing and enhances the flow properties of chocolate mixtures. This results in a finer texture and consistent quality, preventing the separation of cocoa and fat and ensuring a uniform product.
In addition to its application in chocolate, PGPR is valuable for stabilizing emulsions and improving texture across a range of other products. It is commonly used in margarine, spreads, and sauces, where it helps maintain product stability and consistency. PGPR's ability to improve texture and prevent separation makes it an essential component in these formulations.
For further information about PGPR's benefits or to request samples, please contact us directly. Our team is ready to assist with any inquiries and provide additional details about this crucial emulsifier.
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
Flow Enhancement: PGPR effectively lowers the viscosity of chocolate and other confectionery mixtures, improving their flow and ease of handling.
Texture Improvement: It enhances the texture of products, creating smoother and more uniform consistencies in items like spreads and sauces.
Stabilization: PGPR provides excellent emulsion stability, helping to prevent separation in products such as margarine and salad dressings.
Wide Applicability: It is highly versatile, making it suitable for use across a variety of formulations.
Industry Standards: PGPR, identified by CAS 29894-35-7, adheres to industry regulations, including its designation as E476.
Products applications
Confectionery: In chocolate production, PGPR plays a key role by reducing viscosity, which facilitates smoother processing and more even coating.
Fats and Oils: PGPR is used in margarine and spreads to enhance emulsion stability, which helps to prevent separation and ensures a consistently smooth texture.
Baked Goods: By improving fat distribution in dough, PGPR contributes to softer, more uniformly baked products.
Dressings and Sauces: PGPR stabilizes emulsions in salad dressings and sauces, helping to keep the mixture well-integrated and preventing any separation.
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
Q: Can i get your COA,TDS and MSDS?
Q: Do you have the RSPO certificate?
Q: Can you do the customized package?
Q: How long of the delivery time?
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Q: How about the MOQ?
Q: How about the payment items?
Q: Which country have you exported to?
Q: Can i visit your factory?
Q: Can you support us in the applications?
Q: Can you accept the inspection from a third party?
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