Polyglycerol Polyricinoleate PGPR

Description

Used in chocolate, it can significantly improve the mobility of chocolate products, and save the amount of cocoa butter (even with a small amount added!). Speed up the process of filling and mold forming for chocolate products, optimize the process and make the small bubbles discharge easily, avoid empty holes occurring and pores in the chocolate products.
Used with lecithin, PGPR has a good synergistic effect, thinning the thickness of the chocolate coating to make it easy to process.
In humid conditions, it can reduce viscosity and form chocolate sugar coat quickly, accelerate its conglutination and increase adhesion, reducing the small pores.
Operation method and dosage: the suggestion of maximum in cocoa products, chocolate, and its products, candy, chocolate coated products, ice cream coating: 5.0g/kg, oily-water fat emulsified products: 10g/Kg.