Milk chocolate emulsifier PGPR (Polyglycerol Polyricinoleate) E476 for food grade
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.
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 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 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, pgpr 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
Food-grade plastic bucket, net weight 25kg or 50kg / bucket
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