-- food additives in chocolate

-Properties:

A-yellow-viscous-liquid,-insoluble-in-cold-water-and-ethanol,-soluble-in-hot-glycerol-and-hot-oil,-

soluble-in-ether-and-hydrocarbons,-a-non-ionic,-water-in-oil-(W-/-O)-emulsifier.

Features:

1.PGPR-is-a-specific-to-stabilize-the-high-water-content-in-a-water-in-oil-system;

2.Regulating-the-surface-tension;

3.Regulating-product-viscosity.

-Application-Features:

1.-Good-thermal-stability,-no-unpleasant-smell;

-2.-The-most-important-feature-of-this-product-is-that-it-can-reduce-the-viscosity-of-chocolate-mass-to-prevent-crystallization,----------- thereby-enhancing-their-mobility

3.Mixed-with-lecithin-to-generate-a-good-synergic-effect-to-significantly-reduce-the-shear-stress-of-chocolate-and-to-reduce-the-amount-of-cocoa-butter-or-its-substitute,-while-does-not-affect-the-

yield-value-of-chocolate-mass.

4.-It-can-promote-the-small-air bubbles-to-discharge-from-chocolate-and-its-products-during-

--- mouldering,-as-to-avoid-voids-and-porosity-of-the-final-products

5.Reducing-the-chocolate-needed-for-effective-hanging-pulp-and mouldering.

6.Speeding-up-the-mould-filling-process-of-chocolate

7.Increase-the-process-ability-of-product.-Promote-a-heavier-and-thinker-chocolate-coat-on-

-- biscuits,-or-make-easily-to-form-a-thinner-and-flatter-chocolate-coat.-Make-the-air-bubbles-more-easily-to-be-released.

8.In-a-damp-environment,-it-can-increase-the-adhesion-during-lowtemperature-chocolate-coating;promote-the-rapid-format-ion-and-the-adhesion-of-the-chocolate-coat-on-ice-cream,-and-reduce the-small-pores.-

Scope-of-use-and-dosage:-

The suggestion of maximum in cocoa products, chocolate and its products, candy, chocolate coated products, ice cream coating: 5.0g/kg, oily-water fat emulsified products: 10g/Kg.

Packing:

Food-grade-plastic-bucket,-net-weight-25kg-or-50kg-/-bucket