Choclate Emulsifier Polyglycerol Polyricinoleate(PGPR)--- 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
Chocolate Emulsifier Polyglycerol Polyricinoleate(PGPR) Properties:
PGPR is  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.
Chocolate Emulsifier Polyglycerol Polyricinoleate(PGPR) 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 with 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 and mouldering.
6.Speeding up the mould-filling process of chocolate.
7.PGPR can 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 lowtemperature chocolate coating;promote the rapid format ion and the adhesion of the chocolate coat on ice cream, and reduce the small pores.
Chocolate Emulsifier Polyglycerol Polyricinoleate(PGPR) Scope of use and dosage of PGPR :
The suggestion of maximum in cocoa products, chocolate and its products, candy, chocolate coated products, ice cream coating: 5.0g/kg, oily-water fat emulsified products: 10g/Kg.
Polyglycerol Polyricinoleate is used principally as a viscosity modifier. It is also used to maintain stable emulsions of oil and water systems at high water content. Used in spreadable fats; similar spreadable products with a fat content of less than 10% fat; dressings; cocoa-based confectionery, including chocolate.

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