In the clean-label era, every ingredient is scrutinized. PGPR (E476), derived from castor beans and glycerol, is a well-established, permitted emulsifier. It enables significant reductions i···

Dreaming of intricate chocolate designs or consistent enrobing? PGPR's viscosity control is key. It allows chocolate to flow freely into fine details of molds and creates a uniform, cont···

Struggling with oil separation in nut butters or achieving the perfect spreadability in margarine? PGPR is the solution. It creates stable water-in-oil emulsions, preventing syneresis (oil s···

Fat bloom—that whitish coating on chocolate—ruins appearance and texture. PGPR helps combat this by stabilizing the fat crystal network. Its excellent emulsifying properties ensure a homog···

While lecithin is a common emulsifier, PGPR (E476) offers unmatched functionality in chocolate. It provides a much stronger viscosity-reducing effect, meaning you can use less cocoa butter o···

Discover Polyglycerol Polyricinoleate (PGPR), the specialized emulsifier that revolutionizes chocolate production. PGPR significantly reduces viscosity, allowing for thinner coating layers, ···