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PGPR

Last Modified : 2024-12-14

Use Case :

Chocolate and Chocolate Coatings: PGPR is used in chocolate production to reduce viscosity and improve flowability, helping to create a uniform coating on products.
Margarine and Fat-Based Products: This ingredient is used in fat-based products like margarine to improve stability and prevent the separation of fat phases.
Sauces and Emulsions: PGPR is used in sauces and other emulsions to increase stability and prevent the separation of ingredients.

Product Analysis File :

Description :

Polyglycerol Polyricinoleate (PGPR) is a special emulsifier derived from castor oil and polyglycerol. Due to its high ability to reduce the viscosity of chocolate and fat-based formulations, PGPR has wide applications in the food industry, particularly in chocolate and confectionery production. Along with other emulsifiers, PGPR helps increase homogeneity and improve the flow properties of products.

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Industries using this product :

Key Features and Benefits

Viscosity Reduction: PGPR effectively reduces the viscosity of fat and chocolate mixtures, improving the flowability of the product. This property simplifies the chocolate production process and reduces manufacturing costs.
Improved Flow and Emulsion Stability: This emulsifier helps create a uniform texture and prevents fat separation, ensuring that chocolate and fat-based products remain stable and homogeneous.
Reduced Cocoa Butter Requirement: PGPR can reduce the amount of cocoa butter needed in chocolate production, offering economic benefits to manufacturers.

Technical Specifications

Chemical Composition: Derived from polyglycerol and fatty acids of castor oil
Appearance: Thick yellow to light brown liquid
Solubility: Soluble in fats and non-polar compounds; insoluble in water
Storage Conditions: Store in a dry, cool place, away from direct sunlight to maintain product quality.

Frequently Asked Questions (FAQ)

Why is PGPR important in chocolate production?
PGPR helps reduce viscosity and improve flowability, which facilitates the coating and shaping processes of chocolate.
Is PGPR suitable for non-chocolate products?
Yes, PGPR can be used in fat-based products and emulsions as an emulsifier and stabilizer to improve uniformity and stability.

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