CasNo.29894-35-7,High Quality Polyglycerol polyricinoleate (PGPR),(29894-35-7) Suppliers

5 Metric Ton	Negotiable

Min.Order :5 Metric Ton
Purity: 99%
Payment Terms : L/C,T/T

Keywords

non-ionic water-oil emulsifier(W/O) food additive E476

Quick Details

Appearance:Yellow viscous liquid
Application: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.
PackAge:Plastic bucket or Iron bucket inner coating plastics, net weight is 25 kg, 180 kg.
ProductionCapacity:1000|Metric Ton|Month
Storage:
Transportation:Sealed and stored in the cool, dry and well-ventilated place, avoid to put inversion, Forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 12 m

Superiority:

Zhengzhou Yizeli industrial Co., Ltd is an innovative and modern enterprise composed of a group of engineers with more than 20 years of research and development experience. With "excellent quality and reasonable price" as the basis, the spirit of "mutual benefit, low profit win-win cooperation" marketing idea, we are committed to ensuring food safety and providing customers with the most optimal service.
Over the years, our products have been exported to Asia, South America, North America, Latin America, Europe, the Middle East, Oceania and other regions, and have been unanimously recognized by our customers. We will always strive to improve the quality of our products to ensure the quality of your products, to save your production and distribution costs. Zhengzhou Yizeli, is always your most honest partner!

Details:

Characters:

Yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot grease, non-ionic water-oil emulsifier (W / O).

Applications:

No bad odor, has good thermal stability.

⑴ Used in chocolate, add a small amount, can significantly improve the mobility of chocolate products, and save the amount of cocoa butter.

⑵ Expedit the process of filling and mold forming for chocolate products, optimize the process and make the small bubbles to discharge easily, and then avoid occuring empty holes and pore in the chocolate products.

⑶ Used with lecithin , has a good synergistic effect, thinning the thickness of chocolate coating to make it easy to process.

⑷ In humid conditions, can reduce the viscosity. And form chocolate sugar coat quickly. And accelerate its conglutination . And increase adhesion, reducing the small pores.