Stability Chocolate CAS NO.9007-48-1
At room temperature, PGPR takes the form of a solid, usually presented as a powder or granulated substance.
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Product Introduction
Product Introduction
PGPR functions as an efficient emulsifier, promoting the thorough blending of oil and water in food, resulting in enhanced stability and texture.
Products Parameters
|
CHEMICAL/PHYSICAL SPECIFICATIONS |
||
| Total monoglyceride | 99 min | % |
| Free glycerine | 1 max | % |
| Free acid | 2.5 max | % |
| Melting point | 60 min | ℃ |
| Iodine value | 2.0 max | g/100g |
|
HEAVY METAL SPECIFICATIONS |
||
| Arsenic Lead Mercury Cadmium Heavy Metal as Pb |
≤ 3 ≤ 2 ≤ 1 ≤ 1 ≤ 10 |
mg/kg mg/kg mg/kg mg/kg mg/kg |
Features
PGPR contributes to the stability of food, prolonging product shelf life, and minimizing the occurrence of fat crystallization and separation.
Application
Alternatives to Cocoa Flavonoids: Traditionally, cocoa flavins have been used as emulsifiers and stabilizers in chocolate products. But in some cases, PGPR can be used as a substitute for cocoa flavin to improve the texture and stability of chocolate.
Reduced production costs: PGPR is an affordable food additive that can reduce the production costs of chocolate products, especially in large-scale production.
Package
25kg/drum;200kg/drum
20mt/FCL(20GP)
24mt/FCL(40GP)
Advantages & Characteristics
- Kosher/Halal/ISO9001/ISO22000/RSPOCerificated
- No MOQ,More Opportunities
- Customized Products
- Mixed Shipment

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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