Satts | Food Chemicals

Annual Return 2022-23

Food Chemicals

Polyglycerol Polyricinoleate

PGPR is food emulsifier which is used mainly in chocolate production process to adjust the flow properly and in Bakeries as pan releasing agent for plates, tins and forms.

TECHNICAL SPECIFICATIONS OF P.G.P.R. FROM SATTS

Specification Sheet

Synonyms	Glycran esters of condensed castor oil fatty acids; polyglycerol esters of polycondensed fatty acids from castor oil.
INS No.	E476
Raw Material	Ricinoleic Acid and Polyglycerol
Function Classification	Emulsifier
Dosage	0.1-0.5%
Product Data	Colour	Yellowish
	Taste	Neutral
	State	Viscous Liquid
	Solubility	Insoluble in water and Ethanol; soluble in ether Hydrocarbons and halo-Genated hydrocarbons.
Analytical Data	Viscosity	500-700 M Pas (cP) at 60°C
	Lipid Source	Castor oil
	Acid value.mg KOH/g	Below 6
	Refractive Index at 25°C	1,4776
	Iodine value	78.2%
	Hydroxyl value, mg KOH	103.7
Microbiological Data	Plate count c.f.u./g	Less than 10/g
	Yeast and Mould c.f.u./g	Less than 100/g
	Staphylococcus/g	Absent in 0.1 g
	Enterobacteriaceae c.f.u./g	Less than 10/g
	Salmonella sp	Absent in 25 g
	Listeria sp/ Listeria monocytonenes	Absent in 25 g
Heavy Metals	Arsenic (As)	Less than 0.5 mg/kg
	Cadmium (Cd)	Less than 0.5 mg/kg
	Lead (Pb)	Less than 0.5 mg/kg
	Mercury (Hg)	0.23 mg/kg
	Heavy Metals	Max.10 mg/kg
Packing	200 kg net weight in H.D.P.E. Drum. 30 kg net weight in polyethylene containers.
Keeping quality	Minimum 12 months from date of production is stored cool and dry in original packing.
Identity/Purity	The product is made from diligently selected raw materials. The additives used in production are in accordance with the current International standards. SATTS P.G.P.R. is in full conformity with the requirements for Identity and purity published by the Food and Agriculture Organisation (FAO) in the Food and Nutrition Paper series (FNP 4,1978); and EEC Council directives.