PGPR Polyglycerol Polyricinoleate e476 Halal in Chocolate CAS 29894-35-7

PGPR, or Polyglycerol Polyricinoleate (E476), is an emulsifier commonly used in the food industry, especially in chocolate production. It is derived from polyglycerol and ricinoleic acid, typically sourced from castor oil. PGPR acts as a surfactant, with both hydrophilic and lipophilic properties, enabling it to effectively stabilize oil-in-water emulsions. In chocolate manufacturing, PGPR facilitates the dispersion of cocoa solids in cocoa butter, improving viscosity, texture, and reducing production costs by allowing for a reduction in cocoa butter content. It also helps prevent fat bloom and enhances the overall quality and shelf life of chocolate products.

EEC NO. E476

CAS No. 29894-35-7

CODE: PGPR

Color: Light yellow

Appearance: Viscous liquid

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Polyglycerol polyricinoleate PGPR emulsifier

Table of Contents

Description

Product Parameters

Major Application

Packaging

Frequently Asked Questions

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Product Parameters


Appearance	Light brown	Light brown
Acid value(mgKOH/g)	6max	4.20
Saponification value(mgKOH/g)	170-200	176.3
Hydroxyl value(mgKOH/g)	80-100	84.3
Iodine value	72-103	76.7
Heavy metals(Pb,ppm)	2max	0.11
Arsenic (Calculated by As,ppm)	3max	＜3

Major Applications

In Chocolate

One of the main uses of PGPR is in chocolate production. Chocolate naturally contains cocoa butter, but adding PGPR in chocolate helps to improve the flow and viscosity of the chocolate, making it easier to work with and giving it a smoother texture. In addition, the PGPR emulsifier allows for a reduction in the amount of cocoa butter needed in the recipe. therefore, PGPR e476 emulsifier can be beneficial for manufacturers looking to reduce costs.

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Major Applications

In Margarine

PGPR (polyglycerol polyricinoleate) is a highly beneficial ingredient used in margarine production. Margarine is a commonly consumed spread that has gained popularity among health-conscious consumers as a low-fat alternative to butter. PGPR in margarine acts as an emulsifier that helps to create a smooth and homogeneous product by reducing the viscosity of the mixture. Furthermore, using PGPR emulsifier in margarine helps to reduce the amount of oil needed in the production process. This not only makes the margarine a healthier alternative.

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Major Applications

In Baked Goods & Spreads

PGPR emulsifier is also commonly used in the production of baked goods such as cakes, cookies, and bread. It helps to create a smooth and uniform texture and improves the overall quality and shelf life of the products. Additionally, PGPR e476 emulsifier halal can be used in spreads like chocolate hazelnut spreads or peanut butter spreads to improve texture and stability.

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In Chocolate

In Margarine

In Baked Goods & Spreads

Shelf Life and Storage

Shelf Life:

12 months in unopened original packaging under the storage conditions.

Storage:

Avoid sunlight, rain. Store in unbroken packaging at the cool, dry and well-ventilated place. The storage temperature should below 25℃ to ensure the quality of product.

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Packaging

Frequently Asked Questions

Q: Can i get your COA,TDS and MSDS?

A: Sure! Contact us info@cnchemsino.com or the sales manager.

Q: Do you have the RSPO certificate?

A: Yes. We have RSPO, Kosher, Halal, ISO9001 and ISO22000 certificates.

Q: How long of the delivery time?

A: Usually, the shipment can be delivery within 15-20days after the order confirmed.

Q: Can you do the customized package?

A: Yes. Our common package is 25kg/bag/carton/drum with the powder, and 200kg/drum or 1000kgs/IBC Drum with the liquid. Special package according to the requirements of our customers.

Q: Can I get the free sample?

A: Yes, sample can be free below 500g.

Q: Which country have you exported to?

A: Our main market is South America, Middle East, Africa and Europe. More than 50 countries.

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