Polyglycerol Polyricinoleate PGPR CAS 29894‑35‑7 Food Emulsifier For Chocolate Compound Coating Ice‑cream Sugar Coating

Functions & Applications

It has good solubility in oils and fats. It works as emulsifier, stabilizer, thickener and anti‑caking agent.

1. Chocolate & compound chocolate products When blended with lecithin, it can greatly lower shear stress of chocolate mass, reduce usage of cocoa butter / cocoa butter replacer. It improves fluidity of chocolate slurry without crystal formation. Small bubbles generated during mould filling can escape easily, avoiding voids and pinhole defects. It speeds up mould‑filling speed, reduces chocolate consumption for enrobing. It makes chocolate coating on biscuits thinner, smoother and uniform. Recommended dosage for milk chocolate: around 0.2%. For example, 0.3% PGPR mixed with 0.3% lecithin can reduce shear stress by about 50%; 0.2% PGPR plus 0.5% lecithin can cut cocoa butter replacer consumption by about 8%.

2. Ice‑cream sugar coating Under humid conditions, PGPR improves low‑temperature adhesion performance of chocolate coating for ice‑cream. It accelerates film formation and bonding strength, minimizes tiny air pores. Typical dosage: 0.1%‑0.4%. All dosages shall comply with GB2760 food additive regulation.

3. Cosmetics industry Used as water‑in‑oil emulsifier for cosmetic formulations.

4. Lubricant field Applied as auxiliary surfactant for oil‑based lubricant systems.

Packaging & Transportation

• Packing: 25kg plastic drum, 200kg iron drum.

• Transport: Non‑dangerous goods, general common cargo transport. No special dangerous goods requirement.

• Storage: Store in cool, dry and ventilated warehouse. Keep sealed, avoid high temperature and direct sunlight.

We support 1kg sample for customer evaluation, customer only bears freight cost. Welcome to contact us for specification sheet and quotation.