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We reviewed 12 live results for emulsifier pgpr and narrowed them down to the 3 options that look most worth comparing first.
The options are Polyglycerol polyricinoleate (PGPR) - e476 - emulsifier for chocolates, PGPR Technologies and PGPR.
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: Unknown source
Description
PGPR Technologies is a Moroccan biotechnology company pioneering biological solutions for sustainable agriculture and circular economy systems. Based in Morocco, the company transforms organic waste from dairy and seafood industries into biofertilizers and biostimulants such as BaioLizer, ChitoGreen, and TerraHumus. PGPR Technologies also provides agricultural expertise including industrial-scale chitosan extraction, R&D consultation, biofarming transition support, soil analysis, and BIOMAROC organic certification assistance to improve soil health, crop yields, and reduce synthetic chemical dependency.
Best for
Farmers, Agricultural producers, Transitioning to biological farming and Improving soil health and crop yields
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Source: Concepta Ingredients
Description
PGPR (Polyglycerol Polyricinoleate) by Concepta Ingredients is a plant-origin food emulsifier, stabilizer, and release agent (INS475). Prepared in accordance with Codex Alimentarius General Principles of Food Hygiene, it is allergen-free and GMO-free. It is used across bakery, confectionery, fats, and cocoa products, helping reduce viscosity and cocoa butter in chocolates while stabilizing water-in-oil emulsions in creams and margarines.
Best for
food manufacturers, confectioners, formulating chocolates and cocoa foods and stabilizing margarine and cream emulsions
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| Compare | #1Polyglycerol polyricinoleate (PGPR) - e476 - emulsifier for chocolates | #2PGPR Technologies | #3PGPR |
|---|---|---|---|
| Source | B2BMAP | Unknown source | Concepta Ingredients |
| 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. | PGPR Technologies is a Moroccan biotechnology company pioneering biological solutions for sustainable agriculture and circular economy systems. Based in Morocco, the company transforms organic waste from dairy and seafood industries into biofertilizers and biostimulants such as BaioLizer, ChitoGreen, and TerraHumus. PGPR Technologies also provides agricultural expertise including industrial-scale chitosan extraction, R&D consultation, biofarming transition support, soil analysis, and BIOMAROC organic certification assistance to improve soil health, crop yields, and reduce synthetic chemical dependency. | PGPR (Polyglycerol Polyricinoleate) by Concepta Ingredients is a plant-origin food emulsifier, stabilizer, and release agent (INS475). Prepared in accordance with Codex Alimentarius General Principles of Food Hygiene, it is allergen-free and GMO-free. It is used across bakery, confectionery, fats, and cocoa products, helping reduce viscosity and cocoa butter in chocolates while stabilizing water-in-oil emulsions in creams and margarines. |
| Best for | Food manufacturers, Chocolate and confectionery producers, Chocolate processing and Improving chocolate mobility | Farmers, Agricultural producers, Transitioning to biological farming and Improving soil health and crop yields | food manufacturers, confectioners, formulating chocolates and cocoa foods and stabilizing margarine and cream emulsions |
| Action | B2BMAP | PGPR Technologies | Concepta Ingredients |
| Rate this product |
"Polyglycerol polyricinoleate (PGPR) - e476 - emulsifier for chocolates from B2BMAP."
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