Universal viscosity reducer for chocolates, confectionery, and coatings.
| Features | High activity. Excellent dispersion. Stable performance. |
| Benefits | Reduces viscosity and improves flow consistency during processing. |
| Typical Properties | Viscous liquid. Acid Value Max 6 mgKOH/g. Saponification Value 145 to 175 mgKOH/g. Iodine Value 80 to 100 gI₂/100g. Hydroxyl Value 95 to 130 mgKOH/g. Refractive Index 1.4620 to 1.4660. |
| Applications | Chocolates, confectionery systems, coatings. |
| INCI Name | Polyglycerol Polyricinoleate (PGPR). |