PGPR – Polyglycerol Polyricinoleate
PGPR (Polyglycerol Polyricinoleate) is a highly effective food emulsifier derived from polyglycerol and castor oil fatty acids, classified as E476. It is specifically designed to reduce viscosity in fat-rich systems, allowing better flow and processing efficiency at very low dosages.
PGPR is not a general-purpose emulsifier. It is a specialized solution, mainly used where precise viscosity control is critical.
Key Characteristics
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Extremely strong viscosity-reducing effect
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Effective at very low dosage
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Improves flow and mold filling
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Stable under heat and processing
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Neutral taste impact
Industries & Applications
Confectionery
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Widely used in chocolate and chocolate coatings to reduce viscosity, improve flow, and optimize molding without increasing cocoa butter content.
(Not commonly used in dairy, bakery, bread, beverage, fried food, or biscuits & cookies.)
⭐ Best Used In
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Confectionery (especially chocolate)
This is the primary and most important application of PGPR worldwide.
Regulatory Identification
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E Number: E476
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HS Code: 2918.15.00
Pamara Group supplies PGPR (Polyglycerol Polyricinoleate) with consistent quality and reliable performance for chocolate and confectionery applications.
