Polyglycerol Polyricinoleate, In Mumbai

BENEFITS:Improves Flow and Viscosity:
Reduces viscosity of chocolate, allowing it to flow more easily without adding extra fat.
Enhances coating and molding processes in chocolate production.
Fat Reduction:
Allows manufacturers to use less cocoa butter, reducing costs and calorie content.
Stable Emulsification:
Prevents oil and water separation in food products like spreads, margarine, and salad dressings.
Improves Texture and Mouthfeel:
Provides smooth texture in chocolate, baked goods, and spreads.
Increases Shelf Life:
Stabilizes emulsions, which can help extend product shelf life.In Nutraceuticals
While PGPR is not commonly used as a primary ingredient in supplements, it can serve several supporting roles.
Key Benefits:
Emulsifier for Lipid-Based Delivery Systems:
Enhances bioavailability of lipophilic (fat-soluble) nutrients like omega-3s, curcumin, or CoQ10.
Facilitates creation of nanoemulsions or micelles for better absorption.
Capsule and Tablet Formulations:
Can be used in softgel manufacturing to improve stability and flow of oil-based active ingredients.
Improved Consistency in Functional Foods:
Useful in protein or nutritional bars and powders to prevent ingredient separation.