Improve Taste Pastries And Biscuits CAS NO.9007-48-1

PGPR in food is used to improve the texture and stability of chocolate products such as chocolate bars and cakes. Due to its emulsifying properties, it can help prevent the separation of the cocoa butter and cocoa solids, resulting in a smoother texture and a longer shelf life. It also reduces the viscosity of chocolate which makes it easier to mold and manufacture.

PGPR emulsifier is also used in the production of various food items such as baked goods, processed meats, and dairy products. It helps in blending two immiscible substances like oil and water, leading to the formation of a stable emulsion. This improves the texture and overall quality of the food product.

1. PGPR emulsifier is cost-effective and can replace other emulsifiers like lecithin in many food products.
2. PGPR emulsifier improves the texture and mouthfeel of the product by preventing the formation of chocolate bloom.
3. PGPR emulsifier is stable under a wide range of temperatures, making it suitable for use in various food products.
4. PGPR emulsifier is compatible with other emulsifiers and additives, allowing for the customization of products.
5. PGPR emulsifier is a natural and sustainable ingredient that meets the increasing demand for clean-label food products.

1. Chocolate: PGPR is commonly used in chocolate production to enhance the flowability of chocolate and prevent it from seizing.

2. Margarine and spreads: PGPR can be used in place of lecithin to stabilize emulsions and prevent the separation of oil and water.

3. Ice cream: PGPR improves the texture of ice cream by preventing ice crystals from forming and reducing melting time.

4. Bakery products: PGPR improves the texture and volume of baked goods such as bread and cakes by enhancing dough stability and reducing staling.

5. Confectionery: PGPR is used as a coating for candies and chewing gum to improve their appearance and texture.

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