Chocolate Improving Emulsifier-PGPR
● Full Name: Polyglycerol Polyricinoleate
● Product Type: emulsifier, food grade
● Color: yellow
● Form: viscous liquid
● Odor: no bad odor
● Executive standard: GB 1886.95-2015
● CNS: 10.029
● INS: 476
● CAS: 29894-35-7
DAHE Enterprise® PGPR (Polyglycerol Polyricinoleate) Chocolate Improving Emulsifier
Popular ingredients in chocolate products, produced from vegetable-based fatty acids, DAHE Enterprise® PGPR is available in variants with different functionality.
It can be used for cocoa products, chocolate and its products, confectionery, chocolate product coating and ice cream coating.
Application in chocolate
Improve fluidity of chocolate and save cocoa butter consumption.
Reduce the viscosity of chocolate paste without forming crystals.
Reduce the shear stress of chocolate, amount of cocoa butter without affecting the yield value of the chocolate slurry.
Reduce the thickness of the chocolate coating, improve processability.
Speed up the filling mold process of chocolate, optimize the technological process, and make the small bubbles generated in it easy to discharge, avoiding the phenomenon of voids and pores.
Reduces the amount of chocolate needed for effective pulping and molding.
Application in cookies
Improve the processability of the product
A thicker and heavier chocolate coating can be formed on the biscuit.
A thinner and more flat chocolate coating can also be conveniently formed.
Wrapped air is more easily released.
Application in ice cream
Increase the low-temperature adhesion of the chocolate coating
Chocolate frosting of the ice cream can be quickly formed
Accelerates its adhesion and increases its adhesion
Committed to provide safe, high-quality, innovative and practical raw materials for the food industry at home and abroad. With the expertise and mature technology in the field of emulsifier and the correct grasp of the market, it rises rapidly.
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