MOQ :
5 MT

PGPR (Polyglycerol Polyricinoleate)

High-efficiency, oil-soluble emulsifier supplied as a viscous liquid. PGPR dramatically lowers fat-phase viscosity and stabilizes water-in-oil and complex emulsions—ideal for chocolate flow tuning, confectionery fillings, and select bakery systems.

Functions :
  • Emulsifier

  • Stabilizer

  • Viscosity reducer

Download PGPR (Polyglycerol Polyricinoleate) Catalog and TDS File :
Distributed in :
Custom Packaging
Custom
Drum
Drum
Gallon
Gallon

PGPR (Polyglycerol Polyricinoleate) Applications

PGPR (Polyglycerol Polyricinoleate) is used in several instances across different industries such as :

Beverages
Confectionery
Chocolate
Chocolate

Used Industries

You can read about the industries this product can be used in. Hover mouse to reveal the description.

Chocolate

Chocolate & Compound Makers

Targeted flow control with lower cocoa butter demand.

Confectionery Producers

Glossy coatings and stable centers with cleaner processability.

Bakery

Bakery & Snacks

Improved mixing, aeration, and pan flow in fat-rich systems.

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How It’s Made (process)

  1. Feedstock prep: Refined castor oil is ricinoleic acid rich; polyglycerol prepared from food-grade glycerol.

  2. Primary production: Polycondensation/esterification of polyglycerol with polyricinoleic acid produces PGPR.

  3. Purification: Neutralization, washing, and filtration to remove residues and achieve low color/odor.

  4. Standardization: Blend to target acid value, hydroxyl value, and viscosity; QA verifies performance specs.

  5. Filling: Hot-filled into drums/IBCs; COA issued.

Suggested Dosage

General: 0.05–0.8% w/w; trial recommended.

By application

  • Chocolate (with lecithin): 0.1–0.5% for yield value reduction

  • Confectionery fillings/coatings: 0.1–0.6%

  • Bakery fat systems: 0.05–0.3%

PGPR plus lecithin is a classic duo: lecithin lowers plastic viscosity; PGPR drops yield value for easy flow.

Table of Details

Title
Info
Form
Viscous liquid (oil-soluble)
Appearance
Light to dark amber (grade-dependent)

Enables lower total fat at equal processability in chocolate systems.

Enables lower total fat at equal processability in chocolate systems.

PGPR plus lecithin is a classic duo: lecithin lowers plastic viscosity; PGPR drops yield value for easy flow.

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