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Polyglycerol Polyricinoleate (PGPR) Supplier

Polyglycerol Polyricinoleate (PGPR) Supplier

As a professional PGPR supplier, we provide high-quality Polyglycerol Polyricinoleate (E476) designed to improve flow properties and reduce viscosity in fat-based systems. This efficient food emulsifier PGPR is widely used in chocolate, confectionery, and specialty food formulations to enhance processing performance and product consistency.

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Product Introduction

Product Description

Polyglycerol Polyricinoleate (PGPR E476) is a low HLB emulsifier produced from polyglycerol and ricinoleic acid. It is especially effective in reducing internal friction between solid particles and fat, making it ideal for applications where viscosity control is critical.

In chocolate production, PGPR allows manufacturers to achieve the desired fluidity with lower cocoa butter content, helping reduce costs while maintaining smooth texture and high-quality appearance. As a reliable PGPR emulsifier supplier, we ensure consistent product performance suitable for modern, high-efficiency processing systems.

PGPR is often used alongside other emulsifiers such as lecithin to create balanced formulations. Its strong dispersing ability improves mixing, molding, and coating processes, supporting stable and uniform end products.

Product 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

Product features

Excellent viscosity reduction agent for chocolate

Improves flowability and processing efficiency

Enables the reduction of cocoa butter usage

Enhances the dispersion of solid particles

Works well in combination with other emulsifiers

Stable performance under various processing conditions

Product applications

Chocolate and Confectionery

PGPR emulsifier is most commonly used in chocolate to improve flow characteristics, making it easier to mold, coat, and enrobe products. It helps achieve smooth texture and glossy finish while optimizing formulation costs.

Bakery Fillings and Creams

In fat-based fillings and creams, food emulsifier PGPR E476 improves spreadability and consistency, ensuring a stable texture and easy processing.

Ice Cream and Frozen Desserts

PGPR E476 emulsifier contributes to better fat dispersion and smoother mouthfeel in frozen products, supporting a stable structure during storage and distribution.

Sauces and Dressings

In certain oil-rich sauces, PGPR helps stabilize emulsions and improve uniformity, preventing phase separation over time.

Industrial Food Processing

For large-scale manufacturing, Polyglycerol Polyricinoleate PGPR enhances mixing efficiency, reduces energy consumption during processing, and supports consistent product quality across batches.

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