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Polyglycerol polyricinoleate(PGPR)—E476
⑴Used in chocolate, add a small amount, it can significantly improve the mobility of chocolate products, and save the amount of cocoa butter.
⑵Expedite the process of filling and mold forming for chocolate products, optimize the process and make the small bubbles to discharge easily, then avoid occuring empty holes and pores in the chocolate products.
⑶Used with lecithin , it has a good synergistic effect, reducing the thickness of chocolate coating to make it easy to process.
⑷In humid conditions, it can reduce the viscosity, form chocolate sugar coat quickly, accelerate its conglutination , increase adhesion and reduce the small pores.
⑸It makes the oily fat emulsified products uniform and stable, and improves the function of the oil.
Categories
- Ingredients
- Additives
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