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PGPR

It is an emulsifier made from glycerol and fatty acids (usually from castor seeds, but also from soybean oil). PGPR is a yellowish viscous liquid and is very lipophilic: soluble in fats and oils and insoluble in water and ethanol.

                                                                               

It is primarily used with another substance such as lecithin to reduce viscosity. It can also be used as an emulsifier in spreads and salad dressings or to improve the texture of baked goods.used in In chocolates, compound chocolates and similar coatings.
1. Polyglycerin polyricinoleate (PGPR) when mixed with lecithin has a good synergistic effect that can significantly reduce the shear stress of chocolate, reduce the amount of cocoa butter and cocoa butter substitute, and improve the thickness and efficiency of the chocolate coating. 

2. Polyglycerin polyricinoleate (PGPR) reduced the amount of chocolate required for effective sizing and shaping. Accelerate the chocolate.

3. Polyglycerin polyricinoleate (PGPR) improved product manufacturability, so that the thickness of the cookie chocolate frosting is uniform and the frosting is thinner and smoother, so that the air in the package is released more easily.

oil base for ricinoleic acid polycondensation, hydrophilic group for polyglycerin groups, good in oil solubility, can be used as emulsifier, stabilizer, thickening agents. and anti-caking agents are used, widely used in food, chocolate, ice cream, sugar, etc.) and its products, cosmetics, lubricants and other fields. Its most important property is that it reduces the viscosity of the chocolate paste and does not form crystals and improves its fluidity.

It has good thermal stability and can reduce the viscosity of the chocolate mass without crystal formation and thus improve its fluidity. PGPR can significantly reduce shear stress, reduce the amount of cocoa butter, thin the thickness of the chocolate coating, and improve workability.
 

Application

1. Polyglycerin polyricinoleate (PGPR) when mixed with lecithin has a good synergistic effect that can significantly reduce the shear stress of chocolate, reduce the amount of cocoa butter and cocoa butter substitute, and improve the thickness and efficiency of the chocolate coating.
2. Polyglycerin polyricinoleate (PGPR) causes chocolate and its products to empty small bubbles produced in the filling process to prevent the product from the phenomenon of holes and pores.

3. Polyglycerin polyricinoleate (PGPR) reduced the amount of chocolate required for effective sizing and shaping. acceleration of chocolate injection;
4. Polyglycerin polyricinoleate (PGPR) improved the manufacturability of the product, so that the thickness of the chocolate glaze
The cookie is uniform and the glaze is thinner and smoother, so that the air in the package is released more easily

5. Polyglycerol polyricinoleate (PGPR) increases the adhesion of the chocolate coating at low temperature in a humid environment, so that the chocolate coating of the ice cream is formed quickly and accelerates its adhesion, increases the adhesion and closes the fine pores. decreases. For example, if 0.3% polyglycerol ricin ester and 0.3% lecithin are added to chocolate, the shear stress can be reduced by about 50%, or 0.2% polyglycerol ricin ester and 0.5% lecithin are used, the amount of cocoa butter can be reduced About 8% thickness
The chocolate coating can be reduced, and the processing ability can be improved.
Storage: Store in strong and light-resistant containers, avoiding direct sunlight, humidity and excessive heat