|
| Brand Name: | / |
| Model Number: | PGPR |
| MOQ: | 1000 kilograms |
| Price: | USD 1.5-3/KG |
| Supply Ability: | 1000TONS/MONTH |
Food Grade Emulsifiers Polyglycerol Polyricinoleate PGPR For Food Industry
1.Description
Renze’s high-purity PGPR (E476) is a premium food-grade emulsifier derived from plant-based sources, specially designed to enhance texture, stability, and processing efficiency in the food industry. Ideal for chocolate, confectionery, and bakery products, it reduces viscosity, improves flow properties, and prevents bloom in chocolates while ensuring even fat distribution. As a sustainable and cost-effective alternative to lecithin, Renze PGPR delivers consistent performance in industrial-scale production, supporting smoother coatings, better aeration, and extended shelf life. Trusted by global food manufacturers, Renze PGPR meets FDA, EFSA, and Halal/Kosher standards—empowering innovation in quality food formulations.
(Key features: Chocolate fluidity enhancer, fat stabilizer, vegan-friendly, non-GMO, clean-label compatible.)
2.PGPR- Technical Specifications
| Parameter | Specification | Test Method |
| Appearance | Amber to yellow viscous liquid | Visual inspection |
| Odor & Taste | Neutral, odorless | Sensory analysis |
| Acid Value (mg KOH/g) | ≤ 6.0 | AOCS Cd 3d-63 |
| Hydroxyl Value (mg KOH/g) | 80–120 | ISO 14900 |
| Moisture Content (%) | ≤ 1.0 | Karl Fischer titration |
| Viscosity (25°C, mPa·s) | 2000–5000 | Brookfield viscometer |
| Saponification Value | 150–180 | ISO 3657 |
| Heavy Metals (Pb, ppm) | ≤ 2.0 | ICP-OES |
| Arsenic (As, ppm) | ≤ 1.0 | AOAC 999.10 |
| Microbiological | Total plate count ≤ 1000 CFU/g | ISO 4833-1 |
3.PGPR (Polyglycerol Polyricinoleate)-Applications
1. Chocolate & Confectionery
Reduces viscosity by 30–50%, improving flow for molding and enrobing.
Prevents fat bloom and enhances gloss in chocolate products.
Replaces cocoa butter (up to 5%), reducing production costs.
Ensures even distribution of fats in fillings (e.g., nut pastes, caramel).
2. Bakery Products
Stabilizes dough for uniform texture in cakes, cookies, and waffles.
Improves aeration in whipped creams and sponge cakes.
Extends shelf life by reducing staling in baked goods.
3. Fat-Based Spreads & Emulsions
Prevents oil separation in margarine, low-fat spreads, and peanut butter.
Enhances stability in dairy-free creamers and salad dressings.
4. Industrial Efficiency
Reduces production time by accelerating tempering in chocolate.
Minimizes defects (e.g., air bubbles, uneven coatings).
5. Vegan & Allergy-Friendly Formulations
Egg-free alternative for binding in plant-based desserts.
Non-GMO & allergen-free (no soy/lecithin traces).
Q: How does PGPR improve chocolate processing efficiency?
A: Renze PGPR reduces chocolate viscosity by 30-50%, enabling faster molding, better flow properties, and reduced energy consumption during tempering. This allows higher production speeds while maintaining premium quality.
Q: What's the recommended dosage of PGPR in chocolate?
A: Typical usage is 0.1-0.5% of total weight. For:
Standard chocolate: 0.2-0.3%
Low-fat formulations: Up to 0.5%
Always conduct small-scale trials first.
Q: Can PGPR completely replace lecithin?
A: While PGPR offers superior viscosity reduction (3-5x more effective than lecithin), many manufacturers use them complementarily:
Lecithin: 0.3% (for emulsification)
PGPR: 0.1-0.2% (for flow enhancement)
Q: Can PGPR be used in sugar-free chocolates?
A: Absolutely. It compensates for the higher viscosity caused by polyols (like maltitol), maintaining proper flow properties.
