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We reviewed 4 live results for e476 and narrowed them down to the 3 options that look most worth comparing first.
The options are Polyglycerol Polyricinoleate PGPR E476, Polyglycerol polyricinoleate (PGPR) - e476 - emulsifier for chocolates and Polyglycerol Polyricinoleate (PGPR).
Source: Culinary Arts Organization
Description
Polyglycerol Polyricinoleate (PGPR) E476 by Culinary Arts Organization is a food-grade and cosmetic emulsifier supplied in a 1000 ml bottle. Composed of glycerol and fatty acids typically derived from castor bean or soybean oil, this lipophilic yellowish viscous liquid reduces viscosity and yield stress in chocolate, compound coatings, ice creams, spreads, salad dressings, and baked goods, while optimizing manufacturing formulations.
Best for
Food manufacturers, Chocolatiers, Reducing viscosity in chocolate production and Stabilizing food emulsions
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Source: B2BMAP
Description
Polyglycerol polyricinoleate (PGPR E476) is a food-grade non-ionic water-in-oil emulsifier manufactured by Zhengzhou Yizeli Industrial Co. Ltd in China. Supplied as a yellow viscous liquid, it is formulated for chocolate, candy, cocoa products, and ice cream coatings to improve mobility, reduce cocoa butter usage, accelerate mold forming, and reduce viscosity. Offered in 25 kg and 180 kg drums with a 12-month shelf life, it dissolves in hot grease.
Best for
Food manufacturers, Chocolate and confectionery producers, Chocolate processing and Improving chocolate mobility
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Source: MSH SUPPLIES
Description
Polyglycerol Polyricinoleate (PGPR) by MSH Supplies is a high-purity, oil-soluble food emulsifier derived from polyglycerol and condensed castor oil fatty acids. Designated as E476 and CAS 29894-35-7, it is widely utilized in chocolate and confectionery manufacturing to decrease viscosity, improve enrobing and mold filling, and enhance fat dispersion. It also serves as a stabilizer in bakery fillings, margarine, spreads, and flavor emulsions. Packaged in 25 kg drums, it conforms to EU and Codex standards.
Best for
chocolate manufacturers, confectionery producers, improving flow properties and mold filling in chocolate production and reducing viscosity in confectionery and bakery icings
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| Compare | #1Polyglycerol Polyricinoleate PGPR E476 | #2Polyglycerol polyricinoleate (PGPR) - e476 - emulsifier for chocolates | #3Polyglycerol Polyricinoleate (PGPR) |
|---|---|---|---|
| Source | Culinary Arts Organization | B2BMAP | MSH SUPPLIES |
| Description | Polyglycerol Polyricinoleate (PGPR) E476 by Culinary Arts Organization is a food-grade and cosmetic emulsifier supplied in a 1000 ml bottle. Composed of glycerol and fatty acids typically derived from castor bean or soybean oil, this lipophilic yellowish viscous liquid reduces viscosity and yield stress in chocolate, compound coatings, ice creams, spreads, salad dressings, and baked goods, while optimizing manufacturing formulations. | Polyglycerol polyricinoleate (PGPR E476) is a food-grade non-ionic water-in-oil emulsifier manufactured by Zhengzhou Yizeli Industrial Co. Ltd in China. Supplied as a yellow viscous liquid, it is formulated for chocolate, candy, cocoa products, and ice cream coatings to improve mobility, reduce cocoa butter usage, accelerate mold forming, and reduce viscosity. Offered in 25 kg and 180 kg drums with a 12-month shelf life, it dissolves in hot grease. | Polyglycerol Polyricinoleate (PGPR) by MSH Supplies is a high-purity, oil-soluble food emulsifier derived from polyglycerol and condensed castor oil fatty acids. Designated as E476 and CAS 29894-35-7, it is widely utilized in chocolate and confectionery manufacturing to decrease viscosity, improve enrobing and mold filling, and enhance fat dispersion. It also serves as a stabilizer in bakery fillings, margarine, spreads, and flavor emulsions. Packaged in 25 kg drums, it conforms to EU and Codex standards. |
| Best for | Food manufacturers, Chocolatiers, Reducing viscosity in chocolate production and Stabilizing food emulsions | Food manufacturers, Chocolate and confectionery producers, Chocolate processing and Improving chocolate mobility | chocolate manufacturers, confectionery producers, improving flow properties and mold filling in chocolate production and reducing viscosity in confectionery and bakery icings |
| Action | Culinary Arts Organization | B2BMAP | MSH SUPPLIES |
| Rate this product |
"Polyglycerol Polyricinoleate PGPR E476 from Culinary Arts Organization."
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