Appearance : Yellow viscous liquid, insoluble in cold water,can be soluble in hot ethanol and hot grease,it is W/O type emulsifier.

1.PGPR is a specific to stabilize the high water content in a water-in-oil system.
2.Regulating the surface tension.
3.Regulating product viscosity.
4.The most important feature of this product is that PGPR can reduce the viscosity of chocolate mass to prevent crystallization,thereby enhancing their mobility.
Mixed with lecithin to generate a good synergistic effect to significantly reduce the shear stress of chocolate and to reduce the amount of cocoa butter or its substitute,while does not affect the yield value of chocolate mass.
It can promote the small air -bubbles to discharge from chocolate and its products during moldering,as to avoid voids and porosity of the final products.
Reducing the chocolate needed for effective hanging-pulp and moldering.
Speeding up the mold-filling process of chocolate.
Increase the process ability of product.Promote a heavier and thinker chocolate coat on biscuits,or make easily to form a thinner and flatter chocolate coat.Make the air-bubbles more easily to be released.
In a damp environment, PGPR can increase the adhesion during low-temperature chocolate coating;promote the rapid formation and the adhesion of chocolate coat on ice cream,and reduce the small pores.

Product Usage

1.It can be used with oil for next usage.

2.The customer can choose the usage method according to their products.

Refer to(National Food Safety Standard, food additives usage standards)