PGPR (Polyglycerol Polyricinoleate)

O PGPR (Polyglycerol Polyricinoleate) It is an emulsifier derived from glycerol and fatty acids, used primarily in the chocolate industry to reduce viscosity and improve flowability.

Highly lipophilic, it can be combined with lecithin and used in low concentrations, generally below 0.5%. It can also act as an emulsifier in other food products and in water-in-oil emulsions.

Benefits

• It reduces the viscosity of the chocolate.
• Improves fluidity
• It reduces friction between solid particles in melted chocolate.
• It aids in the formation of water-in-oil emulsions.
• It can contribute to improving the texture of baked goods.

Where to apply

• Chocolates
• Chocolate-like coatings
• Folders
• Salad dressings
• Baked goods
• Water-in-oil emulsions

Features

• Low HLB emulsifier
• Highly lipophilic
• Yellowish, viscous liquid
• Soluble in fats and oils.
• Insoluble in water and ethanol.
• It can be combined with lecithin.
• Used in low concentrations, generally below 0.5%

Technical information

• Identification: Polyglycerol Polyricinoleate — ester of polyglycerol and ricinoleic acid
• CAS: 29894-35-7
• Physical form / appearance: Yellowish, viscous liquid
• Solubility: Soluble in fats and oils; insoluble in water and ethanol.
• Concentration of use: Generally below 0.5%

Functions and applications

Main function: to act as a low HLB emulsifier and viscosity control agent.

Applications and sectors: Food industry, especially chocolates, similar coatings, pastes, salad dressings, baked goods and water-in-oil emulsions.

Benefits and distinguishing features: It reduces the viscosity and improves the fluidity of chocolate by decreasing friction between the solid particles present in the melted product.