Product Description
Polyglycerol polyricinoleate, E476, is an emulsifier made from glycerol and fatty acids. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity.
Product details
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Acid Value
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470 mg KOH / gm
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Moisture Content
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1% max.
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Molecular Formula
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(CH3(CH2)3)2HPO4
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Packaging Type
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Drum
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pH
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3.00
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Usage/Applications
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Uses in ball pen ink, mining, extraction, oil additives and electroplating Industry
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Packaging Size
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220 liter
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Form
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Liquid
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Molecular Weight
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210.21
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Shelf life
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2 Year
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Purity %
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99%
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CAS No
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107 - 66 - 4
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Superior Emulsification for Food ApplicationsPGPR 15 is renowned for its superior emulsifying properties, making it an essential additive in chocolate, confectionery, bakery items, and spreads. By reducing viscosity, it improves flow characteristics and ensures a smooth, consistent texture in various food products, contributing to enhanced processing efficiency and product quality.
Product Safety and Allergen-Free AssuranceManufactured to food-grade standards, PGPR 15 is confirmed as non-poisonous and free from common allergens, such as gluten, nuts, soy, and dairy. Heavy metal content is kept below 10 ppm (as Pb), ensuring safety in every batch. This makes it suitable for a wide consumer base, including those with sensitivities.
Optimal Packaging and Storage SolutionsPGPR 15 is available in 200 kg drums and 20 kg pails, designed to meet both bulk and moderate usage needs. It should be stored in a cool, dry environment, away from direct sunlight and strong odors, to maintain its quality. When kept in original unopened packaging, shelf life ranges from 12 to 24 months.
FAQ's of Polyglycerol polyricinoleate (PGPR) 15:
Q: How is Polyglycerol polyricinoleate (PGPR) 15 used in food manufacturing?
A: PGPR 15 is utilized as an emulsifier to reduce viscosity and enhance flow properties in chocolate, margarine, creams, spreads, and bakery products, resulting in smoother textures and easier processing.
Q: What are the main benefits of using PGPR 15 in confectionery and bakery products?
A: The main advantages include improved emulsification, reduction of viscosity, compatibility with different fats and oils, and stability under heat and acid conditions, which collectively lead to enhanced product quality and production efficiency.
Q: When should PGPR 15 be added during the manufacturing process?
A: PGPR 15 is usually introduced during the mixing or refining stages when oils or fats are incorporated, allowing for optimal distribution and emulsification within the food matrix.
Q: Where is PGPR 15 sourced and packaged?
A: PGPR 15 is manufactured, distributed, exported, and wholesaled by companies in India, available in packaging options of 200 kg drums and 20 kg pails to suit various supply requirements.
Q: What is the recommended storage condition for PGPR 15?
A: The product should be stored in a cool, dry place, away from sunlight and strong odors, to preserve its stability and extend its shelf life up to 24 months in unopened packaging.
Q: Is PGPR 15 safe and suitable for consumers with allergies?
A: Yes, PGPR 15 is allergen-free, containing no gluten, nuts, soy, or dairy, and has low heavy metal content, making it safe for consumers with dietary sensitivities.
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