Place of Origin : 

Polyglycerol polyricinoleate（PGPR）
Chemical structure：




Characters:
Yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot grease, non-ionic water-oil emulsifier (W / O).
Applications:
No bad odor, has good thermal stability.
â‘´ Used in chocolate, add a small amount, can significantly improve the mobility of chocolate products, and save the amount of cocoa butter.
⑵ Expedit the process of filling and mold forming for chocolate products, optimize t