PGPR E476 Emulsifier In Chocolate Production
Struggling with achieving the perfect texture and stability in your chocolate products? Look no further than the E476 emulsifier, your ultimate secret weapon. Don't let texture and stability challenges hold back your chocolate-making ambitions. Unlock the full potential of your products. Reach out to us today for in-depth information or to request a sample.
EEC NO. E476
CAS No.: 29894-35-7
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Product Introduction
Products Description
Polyglycerol Polyricinoleate, commonly known as PGPR E476, is a top-tier food-grade polyglycerol emulsifier. Renowned for its exceptional emulsifying capabilities, it plays a crucial role in the food industry, especially chocolate production. PGPR E476 effectively reduces surface tension, allowing for better dispersion of ingredients. This results in a smoother texture, enhanced stability, and extended shelf-life of products. Its wide-ranging applications make it an essential additive for manufacturers aiming to produce high-quality food items.
Products Parameters
| ITEMS | SPECIFICATION | RESULT | ||
| Appearance | Light brown liquid | Light brown liquid | ||
| 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
- Non-ionic Emulsifier: PGPR is a non-ionic emulsifier that stabilizes oil-water mixtures, enhancing product consistency.
- Viscosity Reduction: It reduces viscosity, making it easier to process products with a smooth texture.
- Improves Flow Properties: PGPR is ideal for enhancing the flow of chocolate and other fat-based products, aiding in molding and coating processes.
- Enhanced Stability: It helps maintain stable emulsions, preventing the separation of fat and water in food products.
- Smooth Texture: PGPR creates a smooth, creamy texture, improving mouthfeel and overall product quality.
Products applications
- Chocolate Production: Widely used to improve the flow properties of chocolate, enabling smoother molding and coating.
- Margarine & Spreads: PGPR helps achieve uniform consistency, improving texture and stability in margarine and spreads.
- Confectionery: Used in candies and coatings to maintain smoothness, and texture, and prevent separation.
- Ice Cream: Enhances the stability and texture of ice cream, helping to maintain smoothness and consistency.
- Bakery Products: Helps improve the texture and spreadability of various bakery goods by stabilizing emulsions.
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?
Q: Can I get the free sample?
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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