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PGPR e476 Emulsifier Halal in Chocolate

The full name of PGPR is polyglycerol polypropenoate, which can also be called polyglycerol ester of cross esterified ricinoleate. PGPR emulsifier is a polyglyceryl ester (PGE) with No. E476. PGPR e476 halal is a W/O surfactant that can be used as an emulsifier, stabilizer, thickener, and anti-caking agent in a wide range of applications in the food and cosmetic industries.

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A common use of PGPR  e476 is as an emulsifier in chocolate. PGPR emulsifier is also used in candy fillings to reduce fat and improve flow. PGPR food additive is also used as an emulsifier in spreads and salad dressings to stabilize emulsions and improve mouthfeel and spread ability. We can find PGPR ingredients in spreadable fats, cocoa products, cocoa confectionery, emulsified sauces, and other products.


Characteristics of Polyglyceryl Polypolyricinoleate PGPR


1. Polyglycerol poly ricinoleate PGPR is polyglycerol ester of castor oil fatty acid. It is insoluble in water and ethanol but soluble in ether.


2. PGPR e476 is a strong lipophilic water-in-oil emulsifier.The hydrophilic group in PGPR is polyglycerol and the hydrophobic group is esterified castor oil fatty acid. It has good solubility in oils and fats and can be used as an emulsifier, stabilizer, thickener, and anti-caking agent.


3. PGPR food additive can be used to replace the expensive raw material of cocoa butter. In the process of making chocolate, PGPR can be used to substitute the expensive raw material cocoa butter, thus reducing the cost, and at the same time, it can also reduce the fat content of chocolate.


4. PGPR e476 halal is safe and harmless to human health. PGPR has been approved as a safe emulsifier by the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA).


Specific Uses of PGPR Emulsifier in Chocolate


1. Viscosity reducer


PGPR e476 has good thermal stability. In chocolate production, the addition of PGPR can reduce the viscosity of the chocolate paste to prevent the formation of large crystals, thus improving the fluidity of the chocolate, and speeding up and optimizing the chocolate-forming process.


2. Elimination of bubble formation and cavities


PGPR emulsifier halal also helps to remove small air bubbles generated during the chocolate molding process to avoid air bubbles and cavities in the chocolate product, thus making the molding and deposition process smoother and more efficient.


3. Reduced cocoa butter consumption


Due to their complementary rheological properties, lecithin E322 and PGPR food additive are often used in combination to achieve good synergies. Their synergistic effect can significantly reduce the shear stress and the amount of cocoa butter used in chocolate formulations, resulting in cost savings without compromising on quality and taste, as well as a reduction in the thickness of the chocolate coating and improved ease of processing.

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