Stability Frozen Desserts CAS NO.9007-48-1

PGPR is a safe and effective food additive that has numerous benefits for both food manufacturers and consumers.PGPR is often used in foods such as ice cream, margarine, and baked goods. It helps in reducing the amount of fat needed in these products while still maintaining a smooth and consistent texture.

PGPR also has a number of benefits in food production. It helps products to mix more easily, improves the texture and consistency of the final product, and can help extend the shelf life of food products. Additionally, PGPR has no effect on food flavor or aroma, which means that it can be used in a wide range of foods without impacting their taste.

1. Enhances texture: PGPR can improve the texture of chocolate by helping to create a smoother and creamier mouthfeel.

2. Maintains flavor: Unlike some emulsifiers, PGPR does not affect the flavor of chocolate, which helps to preserve its natural taste.

3. Eco-friendly: As a plant-based emulsifier, PGPR is a sustainable and eco-friendly alternative to some other synthetic emulsifiers that are derived from petroleum.

4. Easy to work with: PGPR is easy to incorporate into chocolate recipes, and it blends well with other ingredients.

5. Improves appearance: By creating a more stable emulsion, PGPR can help to prevent bloom (a white streak that appears on the surface of chocolate), resulting in a more attractive product.

1. Chocolate and confectionery: PGPR is widely used in the chocolate industry, where it helps to improve the meltability, texture, and viscosity of chocolate products. It also reduces the need for expensive cocoa butter in chocolate formulations, making it an economical option.

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