Wide Adaptability Salad Dressings And Condiments CAS NO.9007-48-1

Polyglycerol Polyricinoleate, also known as PGPR, is a type of emulsifier that has gained popularity in the food industry. It is made from castor oil and glycerol, and it has several unique features that make it an attractive option for food manufacturers. Polyglycerol Polyricinoleate (PGPR) is a lipid emulsifier derived from castor bean oil and polyglycerol. PGPR enhances the viscosity and fluidity of chocolate during the production process, making it easier to mold and reducing production costs.

In chocolate production, PGPR is most commonly used to replace cocoa butter, which can be expensive and difficult to obtain. Its use in chocolate production has been approved by the United States Food and Drug Administration (FDA) and other regulatory bodies around the world. 

PGPR has also been used in a wide range of other food products, including baked goods, dairy products, and ice cream. It acts as a stabilizer and emulsifier, allowing manufacturers to produce foods with a smoother texture and more consistent flavor.

1. Improved texture: PGPR can improve the texture of various food products, including chocolate and ice cream. It helps to reduce the viscosity of the mixture, making it easier to work with and creating a smoother, creamier product.

2. Reduced fat content: PGPR can be used as a substitute for some of the fat content in baked goods and other products. This can help to reduce the overall fat content of the food, while still maintaining its texture and flavor.

3. Improved shelf life: Because it is an emulsifier, PGPR can help to keep oil-based products from separating and extend their shelf life. This is particularly useful in products like mayonnaise and salad dressings.

One key application of PGPR is in chocolate production. It is used in small percentages to replace traditional cocoa butter, which is an expensive ingredient derived from cocoa beans. PGPR helps to improve the viscosity and fluidity of chocolate, making it easier to work with during the manufacturing process. It also enhances the overall texture and mouthfeel of chocolate, leading to a smoother and creamier product.

In bakery products, PGPR is used as an emulsifier in bread, pastries and other baked goods. It helps to improve the dough’s plasticity and extensibility, making it easier to work with and leading to a more consistent end product. When used in conjunction with other emulsifiers, it can also help to increase shelf life and prevent spoilage.
 

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