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.
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