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PGPR stands for Polyglycerol Polyricinoleate, or E476, which is another type of emulsifier used in the food industry. Polyglycerol Polyricinoleate emulsifier is derived from polyglycerol and ricinoleic acid, typically obtained from castor oil. It consists of polyglycerol esters of polycondensed fatty acids, primarily ricinoleic acid. PGPR in chocolate production to improve its viscosity and flow properties. PGPR emulsifier is commonly used in chocolate, various spreads, candies, and baked goods. Feel free to reach out to us for best price regarding PGPR.
Polyglycerol Polyricinoleate (PGPR)
Polyglycerol Polyricinoleate (PGPR)
Polyglycerol Polyricinoleate (PGPR)
Dietary Attributes: Plant-Based, Non-GMO, Gluten-Free, Keto-friendly
Ingredient List: Polyglycerol Polyricinoleate
Allergen(s): None
Solubility: soluble in fat or oil-based mediums
Chemsino PGPR (Polyglycerol Polyricinoleate)
Chemsino, as a leading supplier of food emulsifiers in China, has dedicated over 16 years to researching and developing PGPR (Polyglycerol Polyricinoleate) for various applications. Our commitment extends beyond providing high-quality products; we also offer comprehensive technological support to help our customers optimize their products using PGPR emulsifier to the fullest extent. Contact us now for details and free samples.
Polyglycerol Polyricinoleate (PGPR)
PGPR Polyglycerol Polyricinoleate
Polyglycerol polyricinoleate (PGPR) is a commonly used emulsifier in the food industry. It is derived from castor beans and is a safe and effective way to improve the texture and consistency of many food products. PGPR emulsifier is commonly used in chocolate and margarine. PGPR e476 can also be found in a variety of baked goods, such as cakes, cookies, and breads. It helps to improve the volume and texture of these products, and can even extend their shelf life.
Application :
PGPR in chocolate acts as an emulsifier. It reduces chocolate's viscosity, aiding in production. PGPR emulsifier prevents fat bloom, enhancing chocolate's appearance.
PGPR emulsifier can be used in margarine for its emulsifying properties, aiding in blending water and oil-based ingredients. It enhances the texture and stability of margarine.
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