Guaranteed Quality 29894-35-7 Daily Chemical Polyglycerol Polyricinoleate Pgpr E476

Polyglycerol polyricinoleate (PGPR), E476 Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil). PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels (below 0.5%), and works by decreasing the friction between the solid particles (e.g. cacao, sugar, milk) in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. Specification:   Appearance Yellowish viscous liquid Acid Value Max 6 mgKOH/gm Polyglycerol Less than 10% Hydroxyl Value 80-100 mgKOH/gm Viscosity 700-900 CPS at 60 C Saponification Value 170-185 mgKOH/gm Heavy Metals (as Pb) Less than 10 mg/kg Arsenic Less than 1 mg/kg Mercury Less than 1 mg/kg Cadmium Less than 1 mg/kg Lead Less than 5 mg/kg Refractive Index 1.4630-1.4665 Application   Widely variety of application e.g.:   Chocolate & Chocolate compound: PGPR is a one of the most widely used emulsifier in the chocolate and confectionery industry where it is used as a viscosity reducer. It reduces the Casson Yield Value, thereby reducing the amount of cocoa butter used. This provides a substantial cost saving.   PGPR reduces the viscosity of chocolate and similar coatings and compounds. It works by decreasing the friction between the particles of cacao, sugar, milk, etc. present so they can flow more easily when melted. It is used at low levels (below 1%). It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds.   Margarine, Low Fat Dressings, Myonnaise and Sauces: Used in low fat formulations.   It can also be used as an emulsifier in spreads and in salad dressings or as a crystal inhibitor and anticlouding agent in fractionated vegetable oils. Pan Release Emulsions: It is the ideal emulsifier for the production of such emulsions for the bakery industry.   Seafood Colours: It is used by producers for the sea food industry, especially for Surimi.   Cosmetics: Used as an emollient in moisturising creams, skin balms, sun screens, lip gloss, foundation and soft wipes. Packaing and shipping