PGPR (Polyglycerol Polyricinoleate) E476 in Chocolate Production

• Effective Viscosity Reducer: PGPR emulsifier (E476) significantly reduces the viscosity of chocolate and other confectionery products, making them easier to process and more consistent.
• Improves Texture: It helps improve the texture of food products, making them smooth and creamy. This is especially useful in chocolate, coatings, and fillings.
• Stabilizes Emulsions: PGPR ensures stable emulsions, preventing separation in high-fat products like chocolate and creams, which enhances product quality.
• Wide Application Range: While most commonly used in chocolate and confectionery, PGPR is also found in spreads, sauces, and other food items, offering versatility.
• Food-Safe and Approved: As an approved food additive (E476), PGPR is safe for consumption and complies with global food safety standards.

PGPR emulsifier plays a crucial role in the chocolate-making process. It can decrease the viscosity of chocolate mass, allowing for a reduction in the quantity of cocoa-based fats. This cost-saving measure doesn't compromise on quality; instead, it enhances the chocolate's fluidity and the even distribution of its components. In the case of chocolate-covered products, the addition of PGPR guarantees a smooth and consistent coating, free from defects.

In the baking industry, PGPR emulsifiers can enhance the toughness and extensibility of dough. It aids in the uniform dispersion of fats within the dough, and improves the gas-holding capacity of the dough, making bread, cakes, and other baked goods softer, and fluffier, and extending their shelf life. Take the production of croissants as an example. Adding PGPR enables the dough to maintain good toughness during multiple folding and rolling processes, resulting in croissants with distinct layers.

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