Polyglycerol Polyricinoleate, High Quality Food Emulsifiers CAS 29894-35-7 Polyglycerol Polyricinoleate

• Customization: Available
• CAS No.: 29894-35-7
• Formula: C27h52o9
• Model NO.: 00141
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Pgpr
• Resource: Natural
• Property: Non-ionic Emulsifiers
• Acid Value (Mgkoh/G): <6.0
• Transport Package: Drum
• Specification: 25kg, 200kg/drum
• Origin: China
• HS Code: 3402130090
• Production Capacity: 5000

Product Description

Description:
Polyglycerol esters are nonionic emulsifiers that are allowed for food use in many countries. In addition to the stabilization of emulsions, foams, and dispersions, polyglycerol esters can act as aerating agents, dough strengtheners, rheology modifiers, crystal modifiers, antispattering agents, beverage clouding agents, humectants, solubilizers, or fat substitutes. They have been used as food additives for many years in Europe and America since the 1940s and were approved for food use in the USA, in the 1960s. Due to the innocuous nature of these products, formulators continue to develop technologies that incorporate polyglycerol esters in a widening array of applications . From the legal point of view, food grade polyglycerol esters are divided in two classes: polyglycerol esters of edible fatty acids (E number: E475, also known as "PGFA") and polyglycerol polyricinoleate (E number: E476, also known as "PGPR").

PGPR is widely known as an excellent water-in-oil emulsifier in the food industry, because it forms very stable emulsions even when the water content is very high, such as 80%. Therefore, PGPR is used as emulsifier in tin-greasing emulsions for the baking trade. Another important application of PGPR is its use as a water-in-oil emulsifier for the production of low-fat spreads. In this case, PGPR can be used alone or blended with monoglycerides to obtain an optimal quality/cost ratio.

However, the main application of PGPR is in the chocolate industry. It is especially important for chocolate coatings to flow properly during the enrobing process. Cocoa butter is an expensive raw material, and chocolate manufactures prepare low-fat products to use them only for these applications. Adequate flow properties can be achieved by the addition of PGPR , which improves the flow characteristics of molten chocolate by reducing the "Casson yield value" (which represents the viscosity of chocolate at low shear rate). By contrast, lecithin tends to be used to decrease the "plastic viscosity" (viscosity at high shear rate) of chocolate.

Specification: 
 

Item	Specification
Acid value (mgKOH/g)	≤6.0
Iodine value (gI2/100g)	72-103
Sponificaiton value (mgKOH/g)	170-190
Hydroxyl value (mgKOH/g)	80-100
Di-, Tri, and Tetraglycerol content (%)	≥75
Refractive index	1.463-1.467
As (%)	≤0.0003
Pb (%)	≤0.0001
Hg (%)	≤0.0001
Cd (%)	≤0.0001
Heavy metal as Pb (%)	≤0.001