Premium PGPR E476 (Polyglycerol Polyricinoleate) Emulsifier
Are you constantly grappling with product texture glitches and stability issues? The solution lies in the PGPR E476 emulsifier. It's an essential ingredient for margarine, spreads, and sauces. Through its ability to lower surface tension, it creates rock-solid emulsions. This not only enhances the visual appeal of your products but also elevates their taste.Upgrade today! Reach out to us for more information or to request a sample.
EEC NO. E476
CAS No.: 29894-35-7
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Product Introduction
Products Description
In the chocolate-making process, our PGPR emulsifier (also known as E476 emulsifier) is a crucial additive for elevating chocolate quality. It has excellent emulsifying properties and can effectively reduce the surface tension between fats and other components in chocolate. This enables the uniform dispersion of raw materials such as fats, cocoa powder, and sugar within chocolate, endowing chocolate with a smooth and mellow taste. Once you take a bite, the delicate texture spreads on the tip of your tongue.
As a professional chocolate emulsifier, the PGPR emulsifier has outstanding stability. Under different storage conditions, it can inhibit the migration of fats in chocolate, prevent the blooming phenomenon of chocolate, maintain a perfect appearance and texture at all times, extend the shelf-life of products, and ensure that consumers can taste high-quality chocolate whenever they purchase it.
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
- High-efficiency Emulsification: The PGPR emulsifier has high-efficiency emulsification. It can quickly disperse oil and water evenly, which is crucial for the production of products like chocolate.
- Consistency Reduction: It can reduce the consistency of food, making chocolate more fluid during processing and providing a better eating experience.
- Shelf Life Extension: PGPR can enhance the stability of food products, reduce the risk of spoilage, and extend the shelf life of products.
- Widespread Applicability: This emulsifier has widespread applicability and can be used in the production of various food products to improve product quality.
Products applications
In cake-making, a PGPR emulsifier can effectively reduce the surface tension of the batter, allowing various ingredients such as oil, water, and sugar to disperse evenly and blend perfectly. It endows the cake with a fine and dense texture, preventing the cake from cracking or collapsing during storage, and extending the cake's freshness-keeping period, making the deliciousness last longer.
When it comes to chocolate storage, PGPR is equally crucial. It can effectively inhibit the migration and crystallization of fat in chocolate, prevent the "blooming" phenomenon of chocolate, and maintain the quality and appearance of chocolate. No matter when you taste it, you can always enjoy the original wonderful experience.
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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