Food Additive Food Emulsifier Polyglycerol Polyricinoleate E476 PGPR

Used in chocolate, add a small amount, can significantly improve the mobility of chocolate products, and save the amount of cocoa butter.
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Food Additive Food Emulsifier Polyglycerol Polyricinoleate E476 PGPR

Introduction of Polyglycerol Polyricinoleate Chemical Structure: Characters: Yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot grease, non-ionic water-oil emulsifier (W/O). Technical Index
Acid value(mgKOH/g) ≤6.0
Saponification value(mgKOH/g) 170-200
Hydroxyl value(mgKOH/g) 80—100
Iodine value(g/100g) 70-100
Heavy metals (calculated by Pb)% ≤0.001
Arsenic (calculated by As)% ) ≤0.000
  Applications of Polyglycerol Polyricinoleate No bad odor, has good thermal stability. 1. used in chocolate, add a small amount, can significantly improve the mobility of chocolate products, and save the amount of cocoa butter. 2. expedit the process of filling and mold forming for chocolate products, optimize the process and make the small bubbles to discharge easily, and then avoid occuring empty holes and pore in the chocolate products. 3. used with lecithin , has a good synergistic effect, thinning the thickness of chocolate coating to make it easy to process. 4. in humid conditions, can reduce the viscosity. And form chocolate sugar coat quickly. And accelerate its conglutination . And increase adhesion, reducing the small pores. Opeartion method and dosage The suggestion of maximum in cocoa products, chocolate and its products, candy, chocolate coated products, ice cream coating: 5.0g/kg Packing 200kg/drum Storage and transportation Sealed and stored in the cool, dry and well-ventilated place, avoid to put inversion, Forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 12 months under sealed status.

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