Different Use as Food Ingredients Polyglycerol Polyricinoleate (PGPR)

Product Details
Customization: Available
CAS No.: 29894-35-7
Formula: C27h52o9
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  • Different Use as Food Ingredients Polyglycerol Polyricinoleate (PGPR)
  • Different Use as Food Ingredients Polyglycerol Polyricinoleate (PGPR)
  • Different Use as Food Ingredients Polyglycerol Polyricinoleate (PGPR)
  • Different Use as Food Ingredients Polyglycerol Polyricinoleate (PGPR)
  • Different Use as Food Ingredients Polyglycerol Polyricinoleate (PGPR)
  • Different Use as Food Ingredients Polyglycerol Polyricinoleate (PGPR)
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  • Overview
  • Product Description
  • Product Parameters
  • Application
  • Packaging & Shipping
  • Payment
  • Certifications
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Overview

Basic Info.

Model NO.
E476
Packaging Material
Paper
Storage Method
Normal
Shelf Life
>12 Months
Type
E476
Resource
Natural
Property
Non-ionic Emulsifiers
Other Names
Polyglycerol Polyricinoleic Acid
Mf
C27h52o9
Purity
95%
Appearance
Yellow Highly Viscous Liquid
Transport Package
25kgs or 200kg Drum
Specification
water in oil (W / O) emulsifier
Trademark
GY
Origin
China
HS Code
3907910000
Production Capacity
10000mt/Year

Product Description

 

Product Description

Food Grade Ingredient 
-Polyglycerol polyricinoleic acid PGPR E476

Product name: Polyglycerol polyricinoleate (PGPR)
CAS No.:  29894-35-7
E Code: E476
 
Characters: 
Yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot grease, non-ionic water-oil emulsifier (W/O).

Different Use as Food Ingredients Polyglycerol Polyricinoleate (PGPR)

Product Parameters

Different Use as Food Ingredients Polyglycerol Polyricinoleate (PGPR)


 

Application

Applications: 

No bad odor, has good thermal stability.
1. Polyglycerol polyricinoleate (PGPR) is 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 

Packaging & Shipping

Packing: 

Polyglycerol polyricinoleate (PGPR)  is packed in 25kgs or 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.
Different Use as Food Ingredients Polyglycerol Polyricinoleate (PGPR)

Payment

 

Different Use as Food Ingredients Polyglycerol Polyricinoleate (PGPR)

Certifications

 

Different Use as Food Ingredients Polyglycerol Polyricinoleate (PGPR)

Feel free to contact us

Different Use as Food Ingredients Polyglycerol Polyricinoleate (PGPR)


 

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