Food Grade Emulsifiers Polyglycerol Polyricinoleate PGPR For Food
Industry
1.Description
Renze’s high-purity PGPR (E476) is a premium food-grade emulsifier
derived from plant-based sources, specially designed to enhance
texture, stability, and processing efficiency in the food industry.
Ideal for chocolate, confectionery, and bakery products, it reduces
viscosity, improves flow properties, and prevents bloom in
chocolates while ensuring even fat distribution. As a sustainable
and cost-effective alternative to lecithin, Renze PGPR delivers
consistent performance in industrial-scale production, supporting
smoother coatings, better aeration, and extended shelf life.
Trusted by global food manufacturers, Renze PGPR meets FDA, EFSA,
and Halal/Kosher standards—empowering innovation in quality food
formulations.
(Key features: Chocolate fluidity enhancer, fat stabilizer,
vegan-friendly, non-GMO, clean-label compatible.)
2.PGPR- Technical Specifications
| Parameter | Specification | Test Method |
| Appearance | Amber to yellow viscous liquid | Visual inspection |
| Odor & Taste | Neutral, odorless | Sensory analysis |
| Acid Value (mg KOH/g) | ≤ 6.0 | AOCS Cd 3d-63 |
| Hydroxyl Value (mg KOH/g) | 80–120 | ISO 14900 |
| Moisture Content (%) | ≤ 1.0 | Karl Fischer titration |
| Viscosity (25°C, mPa·s) | 2000–5000 | Brookfield viscometer |
| Saponification Value | 150–180 | ISO 3657 |
| Heavy Metals (Pb, ppm) | ≤ 2.0 | ICP-OES |
| Arsenic (As, ppm) | ≤ 1.0 | AOAC 999.10 |
| Microbiological | Total plate count ≤ 1000 CFU/g | ISO 4833-1 |
3.PGPR (Polyglycerol Polyricinoleate)-Applications
1. Chocolate & Confectionery
Reduces viscosity by 30–50%, improving flow for molding and
enrobing.
Prevents fat bloom and enhances gloss in chocolate products.
Replaces cocoa butter (up to 5%), reducing production costs.
Ensures even distribution of fats in fillings (e.g., nut pastes,
caramel).
2. Bakery Products
Stabilizes dough for uniform texture in cakes, cookies, and
waffles.
Improves aeration in whipped creams and sponge cakes.
Extends shelf life by reducing staling in baked goods.
3. Fat-Based Spreads & Emulsions
Prevents oil separation in margarine, low-fat spreads, and peanut
butter.
Enhances stability in dairy-free creamers and salad dressings.
4. Industrial Efficiency
Reduces production time by accelerating tempering in chocolate.
Minimizes defects (e.g., air bubbles, uneven coatings).
5. Vegan & Allergy-Friendly Formulations
Egg-free alternative for binding in plant-based desserts.
Non-GMO & allergen-free (no soy/lecithin traces).
Q: How does PGPR improve chocolate processing efficiency?
A: Renze PGPR reduces chocolate viscosity by 30-50%, enabling
faster molding, better flow properties, and reduced energy
consumption during tempering. This allows higher production speeds
while maintaining premium quality.
Q: What's the recommended dosage of PGPR in chocolate?
A: Typical usage is 0.1-0.5% of total weight. For:
Standard chocolate: 0.2-0.3%
Low-fat formulations: Up to 0.5%
Always conduct small-scale trials first.
Q: Can PGPR completely replace lecithin?
A: While PGPR offers superior viscosity reduction (3-5x more
effective than lecithin), many manufacturers use them
complementarily:
Lecithin: 0.3% (for emulsification)
PGPR: 0.1-0.2% (for flow enhancement)
Q: Can PGPR be used in sugar-free chocolates?
A: Absolutely. It compensates for the higher viscosity caused by
polyols (like maltitol), maintaining proper flow properties.
