POLYGLYCEROL POLYRICINOLEATE (PGPR) is a food grade emulsifier that can be used
to modify the rheological characteristics of chocolate-based coatings. It can also be used
as an emulsifier in both high fat and low-fat spreads and in salad dressings or as a crystal
inhibitor and anti-clouding agent in fractionated vegetable oils.
POLYGLYCEROL POLYRICINOLEATE (PGPR) used in chocolate, where it is acts as a viscosity
reducer in chocolate which helps minimizing the usage of an expensive cocoa butter
helping directly to reduce the cost of final product. It is used in manufacturing pan
release / greasing oil which is widely used in bakeries to ensure non-sticky properties
of the product to the pans on which the products are baked.
Benefits: POLYGLYCEROL POLYRICINOLEATE (PGPR) is used for: -
Crystal inhibitor and anti-clouding agent in vegetable oils
Reduced yield stress
Replacement of cocoa butter,
Maintaining optimum flow properties during production
Fat reduction
Improved flow properties
Improved tin release properties
Emulsion stability Improved mouthfeel and spread ability
Low-fat spreads
Viscosity reducer in chocolate industry
Used in manufacturing pan release / greasing oil
Used as water-in-oil emulsifier for production of Low-fat spread emulsions.
Has a strong emulsifying effect and increases the viscosity in emulsions.
contributing additionally to the emulsion stability and production safety
Reduces the surface tension between the water and the fat phase
Ensures a stable and homogeneous emulsion in the margarine with a low-fat content
Application: This POLYGLYCEROL POLYRICINOLEATE (PGPR) is suitable to use in Palm oil industry,
cocoa industry, bakery products, Confectionery fillings, chocolate industry.
Dosage: The dosage level for POLYGLYCEROL POLYRICINOLEATE (PGPR) is varied from
0.5% to 1.0%.
