Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Polyglycerol Polyricinoleate
- Food Additive Number
- E 476, INS 476
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Advantages
Molding Chocolate
- Easier removal of air bubbles during vibration process.
- Uniform distribution of chocolate in molds and better coating of inclusions.
- Easier chocolate flow along pipes.
Enrobing Chocolate
- Lower enrobing viscosity to achieve desired pick up weight.
- Enable excess chocolate layer to be blown and reworked.
- Formulate up to 6% fat reduction in recipe for cost savings and healthier option.
Ice Cream Dipping Chocolate
- Uniform coating of dipping chocolate layer.
- Resistance to moisture contamination from melted ice cream.
- Reduction of pinholes defect in chocolate coating.
- Formulation Considerations While Using MASEMUL® PGPR 9090
- Recommended dosage of 0.1-0.3% MASEMUL® PGPR 9090 and is usually used in combination with lecithin for optimal results.
- Excellent choice especially in fat reduced chocolate and compound chocolate formulations.
- Uniform dipping chocolate pick up rate by ice cream and overcome negative effects of water migration into ice cream coating.
Applications & Uses
- Markets
- Food & Nutrition Applications
- Use Level
- 0.1 - 0.3%
- Recommended Uses & Known Applications
- 0.1-0.3% basis total wt - Chocolate, compound coatings, ice cream coatings
- Application & Functionality
Tin Greasing Agent
- Excellent release properties.
Compound Chocolate and Ice Cream Coatings
- Lowers viscosity & yield value leading to fat reduction and production process optimisation.
- Ease of production, cost saving.
Low fat spreads/ Bakery compounds
- Strong water binder by stabilizing low-fat spread emulsions.
Properties
- Appearance
- Liquid
- Microbiological Values
- Periodic Testing Parameter
- Specifications
- Heavy Metals
| Value | Units | Test Method / Conditions | |
| Coliforms (in 1g) | Absent | — | — |
| Salmonella (in 25g) | Absent | — | — |
| Total Plate Count | max. 5000 | /g | — |
| Yeast and Molds Count | max. 100 | /g | — |
| Value | Units | Test Method / Conditions | |
| Saponification Value | 170 - 210 | mgKOH/g | — |
| Value | Units | Test Method / Conditions | |
| Acid Value | max. 3 | mg KOH/g | — |
| Hydroxyl Value | 80 - 100 | mgKOH/g | — |
| Iodine Value | 72 - 103 | gI2/100g | — |
| Value | Units | Test Method / Conditions | |
| Arsenic Content | max. 3 | ppm | — |
| Cadmium Content | max. 1 | ppm | — |
| Heavy Metals (as Pb) | max. 10 | ppm | — |
| Lead Content | max. 1 | ppm | — |
| Mercury Content | max. 1 | ppm | — |
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Technical Information
MASEMUL® PGPR 9090 in molding chocolate
- Reduces yield value effectively – use in small dosage with superior performance.
- At 0.2%, will typically show a yield value reduction of ~60%.
Yield Value reduction in chocolate by PGPR
MASEMUL® PGPR 9090 in reduced fat enrobing chocolate
MASEMUL® PGPR 9090 in ice cream chocolate coating
Impact of ice cream migration on yield value of dipping chocolate
Impact of ice cream migration on dipping chocolate pick up weight (%)
MASEMUL® PGPR 9090 provides uniform coating, good control of the chocolate layer and pick up weight in fat reduced formulation. MASEMUL® PGPR 9090 controls thickening or drastic increase in chocolate yield value due to presence of water in dipping chocolate.
Packaging & Availability
- Packaging Information
20kg Jerrycan; 950 kg IBC plastic totes.
Storage & Handling
- Shelf Life
- 24 months
- Shelf Life
24 months from the date of manufacture.
Shelf life is stated as a minimum from date of production when the product is stored in unbroken packaging and provided that the storage conditions stated herein are observed.
- Storage Condition
- The product must be stored in manufacturer's original sealed container
- The product must be stored in a sheltered and well-ventilated warehouse; not exposed to moisture and direct sunlight.