Wide Adaptability Dairy Products CAS NO.9007-48-1

Polyglycerol polyricinoleate (PGPR) is a remarkable food ingredient that is used to improve the texture and stability of chocolate and other confectioneries. It is a naturally occurring substance that is derived from castor oil and is approved for use by the FDA. PGPR emulsifier has many advantages over other emulsifiers, including its ability to reduce the viscosity of chocolate and improve its flow properties. It is a cost-effective ingredient that can help food manufacturers to produce high-quality products that are also affordable for consumers. With its many benefits and safety record, PGPR is a highly valuable ingredient in the food industry.

1. Polyglycerol polyricinoleate (PGPR) is a food additive that helps to enhance the texture and stability of food products.

2. PGPR is derived from castor oil and is used in chocolate, baked goods, and other food items to improve their flow properties and reduce viscosity.

3. PGPR is a safe and effective additive that has been extensively tested for its impact on human health and is approved for use by food regulatory agencies around the world.

Bakery Products:

In baking, PGPR can be used as an emulsifier to improve the texture of various products, including cakes, pastries, and cookies. It contributes to the even distribution of fats and water, leading to a more consistent and desirable texture.

Icings and Frostings:

PGPR is utilized in the production of icings and frostings to achieve smooth and stable textures. Its emulsifying properties help maintain the integrity of these products and prevent the separation of water and fat phases.

Processed Cheese:

PGPR is sometimes used in processed cheese to improve the emulsion stability and texture. It helps in achieving a uniform consistency and prevents the settling of fats during storage.

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