Premium Polyglycerol Polyricinoleate Food Emulsifier for Global Distribution

• Customization: Available
• CAS No.: 29894-35-7
• Formula: C27h52o9
• Model NO.: PGPR
• EINECS: 243-218-3
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Pgpr
• Resource: Natural
• Property: Non-ionic Emulsifiers
• 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
• Transport Package: Drum
• Specification: 25kg, 200kg/drum
• Trademark: HNTY
• Origin: China
• HS Code: 3402130090
• Production Capacity: 5000

Product Description

Product Description

PGPR (Polyglycerol Polyricinoleate) is a non-ionic, lipophilic emulsifier derived from glycerol and fatty acids (primarily ricinoleic acid from castor oil). It is widely recognized for its exceptional ability to reduce viscosity and improve flow properties in high-fat systems, particularly in chocolate and confectionery products. PGPR is classified as a water-in-oil (W/O) emulsifier with a low Hydrophilic-Lipophilic Balance (HLB ~1-3), making it ideal for stabilizing fat-based formulations. It holds FDA GRAS status, EFSA approval, and complies with global food safety regulations (E476 in the EU).

Key Features

Viscosity Reduction:Significantly lowers the viscosity of chocolate masses, enabling precise molding and coating.
Fat Stabilization: Prevents fat bloom and separation in high-fat products.
Emulsion Stability: Enhances texture and shelf life in W/O systems.
Heat Resistance: Maintains functionality in tempering and high-temperature processing.
Synergy with Lecithin: Often combined with lecithin to optimize chocolate flow and reduce cocoa butter usage.

Product Parameters

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

 

Product Application

Chocolate & Confectionery

Molded Chocolate: Improves flowability for intricate designs and reduces air bubbles.
Enrobing: Ensures even coating of nuts, biscuits, or candies with chocolate.
Compound Coatings: Stabilizes vegetable fat-based coatings for cakes and ice cream. 

Bakery & Fats

Margarine & Spreads: Enhances spreadability and prevents oil separation.
Fillings: Stabilizes creamy or nut-based fillings in pastries and cookies.

Industrial Applications

Lubricants & Release Agents: Used in food-grade lubricants for machinery handling sticky doughs or fats.