Polyglycerol Polyricinoleate ,（PGPR）

Qingdao Huayi Biological Technology Co., LTD., the largest factory that produce polyglycerol and polyglycerol esters in Shandong, China. We produce Polyglycerol polyricinoleate by using imported high quality ricinus oil. product quality, good emulsifying performance, can effectively improve the clotting of chocolate products, improve the easy workability of chocolate products.

Polyglycerol Esters of Fatty Acids for Candy(Chocolate)

Product name:  Polyglycerol polyricinoleate( PGPR）

HLB Value: About 7.5~10

Appearance: Light yellow liquid

Function: Polyglycerol polyricinoleate is a kind of W/O surfactant, and it is very soluble in oil. It can be used as emulsifier, stabilizer and anti - coagulant in food production.

Application: As a professional supplier of polyglycerol esters, the natural food grade polyglycerol polyricinoleate provided by Qingdao Huayi Biological Technology Co., Ltd. are widely used in food (chocolate and chocolate products, ice cream icing, etc.) and cosmetics.

In chocolate, the use of PGPR can reduce the yield stress therefore to control the viscosity of chocolate. When using lower levels of fat in chocolate, the use of PGPR can enhance the emulsio stability without the loss of mouth feel.

In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It works by decreasing the friction between the solid particles (e.g. cacao, sugar, milk) in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid.

This product can be used as emulsifier and plasticizer in producing candy.It can prevent the sepa-ration of grease,improve the tide and taste of candy,and reduce the deformation of candy.In the chocolate sugar,this product can also inhibit the crystallization,to prevent the chocolate surface frost. This product can be used to prevent the damp heat soft which affects the taste.This product canalso be used to reduce the viscosity of chocolate syrup,making procedure easier to carry out. Polyglyceryl Polyricinoleate( PGPR )## This product can be used as emulsifier and plasticizer in producing candy.It can prevent the sepa-ration of grease,improve the tide and taste of candy,and reduce the deformation of candy.In the chocolate sugar,this product can also inhibit the crystallization,to prevent the chocolate surface frost. This product can be used to prevent the damp heat soft which affects the taste.This product canalso be used to reduce the viscosity of chocolate syrup,making procedure easier to carry out.www.polyglycerolester.com