emulsifiers
Poly Glycerol Poly Ricinoleate – PGPR
PGPR is a highly lipophilic emulsifier produced from the esterification of polyglycerol with condensed castor oil fatty acids. In the chocolate industry, PGPR is a critical technical input used to modify the yield value (flow characteristics) of liquid chocolate without affecting its plastic viscosity.
Key Functional Benefits
- Yield Value Reduction: Eliminates friction between cocoa/sugar particles, allowing liquid chocolate to flow into complex molds without trapping air bubbles.
- Enrobing Optimization: Enables ultra-thin, uniform coatings on biscuits and wafers, preventing over-consumption of chocolate coating fats.
- Moisture Tolerance: Prevents chocolate from thickening or seizing when it encounters moisture during enrobing lines.
Specifications
| Acid Value | 6.0 Max |
| Saponification Value | 170 - 200 |
| Refractive Index | 1.46 - 1.47 |
| Heavy Metals | 10 ppm Max |
