PGPR emulsifier

pgpr emulsifier，also known as Polyglycerol Interesterified Ricinoleic Acid Ester, can be obtained by fatty acid esterification of polyglycerol with condensed castor oil. It is used as emulsifier and stabilizer in food. With lecithin to ensure the fluidity of coated chocolate, reduce the amount of cocoa butter, reduce the thickness of the chocolate coating and processability.

Fuction

1. The small bubbles produced in the filling process of chocolate and its products are easy to be discharged, and the phenomenon of voids and pores in the products is avoided.

2. Accelerate the injection speed of chocolate.

       Acid value（mgKOH/g） 　　≤6.0 

     Saponification Value（mgKOH/g） 170-200 

     Hydroxyl value（mgKOH/g） 80—100 

     Iodine Value（g/100g） 70-100 

     Heavy Metal (Calculated by Pb)% 　≤0.0010 

     Arsenic(Calculated by As)%      ≤0.0003

Package in 25 KGS or 200 kgs drums.

Shelf life: One year