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Polyglycerol Polyricinoleate reduce the amount of cocoa butter or its substitute PGPR,China DAHE price supplier

Polyglycerol Polyricinoleate reduce the amount of cocoa butter or its substitute PGPR
min.order / fob price
≥1 piece
OriginHenan China
Production Capacity1000 Ton/Tons per Month
CategoryCocoa Ingredients
Update Time2025-08-24
company profile
Zhengzhou Dahe Food S&t Co., Ltd.
China
Contact: Mr.Mr. Jason Shi
Tel: 0086-371-55602583
Number of Employees: 201 - 300 People
Business Type: Manufacturer, Trading Company
product details
Model No:PGPR
Origin:Henan China
Brand:DAHE

food Emulsifiering PGPR
1.food emulsifier in chocolate
2.low price and high quality
3.light yellow liquid
4.good quality

 

  Polyglycerol Polyricinoleate reduce the amount of Cocoa butter or its substitute PGPR

 

Properties:

 PGPR  is a yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot glycerol and hot oil, soluble in ether and hydrocarbons, a non-ionic, water in oil (W / O) emulsifier.

 Features:

           1. PGPR is a specific to stabilize the high water content in a water-in-oil system;

           2.Regulating the surface tension;

           3.Regulating product viscosity.

 Application Features:

           1. Good thermal stability, no unpleasant smell;

           2. The most important feature of this product is that it can reduce the viscosity of chocolate mass to prevent crystallization, thereby enhancing their mobility.

           3.Mixed pgprwith lecithin to generate a good synergic effect to significantly reduce the shear stress of chocolate and to reduce the amount of cocoa butter or its substitute, while does not affect the yield value of chocolate mass.

           4.pgpr can promote the small air

bubbles to discharge from chocolate and its products during mouldering, as to avoid voids and porosity of the final products.

           5.Reducing the chocolate needed for effective hanging-pulp andmouldering.

           6.Speeding up the mould-filling process of chocolate.

           7.Increase the process ability of product. Promote a heavier and thinker chocolate coat on biscuits, or make easily to form a thinner and flatter chocolate coat. Make the air-bubbles more easily to be released.

           8.In a damp environment, it can increase the adhesion during low-temperature chocolate coating;promote the rapid formation and the adhesion of the chocolate coat on ice cream, and reduce the small pores.

 

Scope of use and dosage

 refer to Form 2760

Packing

              Food-grade plastic bucket, net weight 25kg or 50kg / bucket

 

 

Good emulsifier manufacture in china

 

 

 

certificate with ISO,HACCP,HALAL AND KOSHER.

 

 

 

WELCOME TO CONTACT WITH US

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CAS No.:
29894-35-7
Other Names:
PGPR e476
MF:
C27H52O9
Place of Origin:
Henan China (Mainland)
Type:
Emulsifiers,Stabilizers
Brand Name:
DAHE
Model Number:
PGPR
color:
light yellow
state:
liquid
shelf time:
18 monthes
orign:
Henan
application:
chocolate
name:
pgpr
standard:
food grade
produce area:
henan
net weight:
25kg/bag
CAS:
29894-35-7
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