E 476 PGPR

E 476 PGPR is a highly efficient emulsifier used mainly in chocolate to reduce viscosity and improve flow.
E 476 PGPR allows manufacturers to decrease cocoa butter content while maintaining processing performance.
E 476 PGPR plays a critical role in stabilizing water-in-oil systems and optimizing rheological properties in fat-based foods.

CAS Number: 29894-35-7
EC Number: 249-362-9
Chemical Formula: (C3H5O2)n(C18H32O2)m

Synonyms: Polyglycerol Polyricinoleate, E 476 PGPR, E476, E 476, Polyglycerol Esters of Polyricinoleic Acid, Polyglycerol Polyricinoleic Acid Ester, Polyricinoleic Acid Polyglycerol Ester, Polyglycerin Polyricinoleate, Polyricinoleate Ester of Polyglycerol, Polyglycerol Ricinoleate, Polyricinoleic Glycerol Ester, Castor Oil Derived Emulsifier, Ricinoleic Acid Polymer Ester, Polyglycerol Fatty Acid Ester (E 476 PGPR Type), Lipophilic Polyglycerol Ester, Water-in-Oil Emulsifier E 476 PGPR, Chocolate Emulsifier E 476 PGPR, Low Viscosity Emulsifier, Fat-Based Emulsifier E 476 PGPR, Polycondensed Ricinoleate Ester, Polyglycerol Polyricinoleic Ester Blend, E 476 PGPR Emulsifier, Food Additive E476, Rheology Modifier E 476 PGPR, Viscosity Reducing Emulsifier

E 476 PGPR is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil).
In chocolate, compound chocolate and similar coatings, E 476 PGPR is mainly used with another substance like lecithin to reduce viscosity.

E 476 PGPR is used at low levels (below 0.5%) and works by decreasing the friction between the solid particles (e.g. cacao, sugar, milk) in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid.
E 476 PGPR can also be used as an emulsifier in spreads and in salad dressings or to improve the texture of baked goods.
E 476 PGPR is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds.

E 476 PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.

E 476 PGPR is a synthetic emulsifier derived from castor oil, specifically the fatty acids of castor beans.
E 476 PGPR belongs to a class of emulsifiers used in the food industry to maintain the consistency and stability of various products.
In the European Union and other regions, E 476 PGPR is labeled E476, indicating it is an approved food additive.

E 476 PGPR emulsifier is a viscous, yellowish liquid with a mild odor.
E 476 PGPR is highly soluble in oils but insoluble in water.
E 476 PGPR's main function is to reduce the viscosity of oil mixtures, making it effective in products requiring a smooth, spreadable consistency, such as margarine.

E 476 PGPR is primarily derived from glycerol (a sugar alcohol) and fatty acids obtained from castor beans.
Through chemical processes, these components are combined to form polyglycerol esters of polycondensed fatty acids from castor oil, thus creating E 476 PGPR.
This emulsifier is typically a light-colored, viscous liquid with excellent emulsification properties.

In chocolate production, E 476 PGPR acts as an emulsifier to stabilize the mixture of cocoa solids and cocoa butter, the main components of chocolate.
This helps prevent the cocoa butter from separating from the other components and provides a smooth and consistent texture in the final chocolate product.
Additionally, E 476 PGPR helps reduce the viscosity of the chocolate, making it easier to handle during processes such as molding, coating, and dressing.

E 476 PGPR is produced by esterifying polyglycerol with fatty acids derived from castor oil.
E 476 PGPR primarily functions as an emulsifier, reducing viscosity in oil-rich systems.
When added to chocolate formulations, E476 E 476 PGPR alters the interaction between cocoa solids and fat, allowing the chocolate mass to flow more easily under processing conditions.

This improved flow behavior supports uniform molding, coating, and shaping without negatively impacting flavor or mouthfeel.

E 476 PGPR has emerged as a crucial food additive in the food processing industry.
E 476 PGPR is a non-ionic emulsifier derived from castor oil, widely used in the confectionery and chocolate industry.
Increased food production and rising demand for chocolate and sweets are vital factors driving the E 476 PGPR market.

E 476 PGPR is a food-grade emulsifier composed primarily of polyglycerol esters of fatty acids, mainly ricinoleic acids.
E 476 PGPR is a yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot oil, and a non-ionic water-oil emulsifier (W/O).

Uses of E 476 PGPR:
E 476 PGPR is primarily used as an emulsifier in food processing.
E 476 PGPR is also used to improve the texture of confectionery products, particularly chocolates.
E 476 PGPR complies with strict safety standards and regulations, ensuring its safety for human consumption.

The E 476 PGPR market is expanding at a CAGR of 5.5% and is expected to continue growing in the coming years.
Emerging economies such as China, India, and Brazil represent significant growth opportunities for the E 476 PGPR market.
The expansion of the food processing industry, increasing consumer preferences for confectionery, and growing demand for sustainable and natural ingredients will likely accelerate market growth.

Use in chocolate:
As E 476 PGPR improves the flow characteristics of chocolate and compound chocolate, especially near the melting point, it can improve the efficiency of chocolate coating processes: chocolate coatings with E 476 PGPR flow better around shapes of enrobed and dipped products and it also improves the performance of equipment used to produce solid molded products: the chocolate flows better into the mold, and surrounds inclusions and releases trapped air more easily.
E 476 PGPR can also be used to reduce the quantity of cocoa butter needed in chocolate formulations: the solid particles in chocolate are suspended in the cocoa butter, and by reducing the viscosity of the chocolate, less cocoa butter is required which saves costs, because cocoa butter is an expensive ingredient, and also leads to a lower-fat product.

1. Texture Improvement:
One of the main uses of E 476 PGPR in chocolate is to improve texture.
By helping to reduce the viscosity of chocolate, E 476 PGPR provides a smoother flow during molding, coating, and plating processes.

2. Fat Reduction:
E 476 PGPR facilitates the reduction of cocoa butter content in chocolate formulations without compromising taste or texture.
This can be beneficial in terms of cost-effective production and achieving desired fat profiles in chocolate products.

3. Crystallization Control:
E 476 PGPR affects the crystallization of cocoa butter, promoting the formation of smaller and more stable cocoa butter crystals.
This leads to improved adhesion, gloss, and texture in finished chocolate products.

4. Tempering Aid:
During the tempering process, which is crucial for chocolate making, E 476 PGPR helps achieve the desired crystal structure.
E 476 PGPR helps prevent problems such as blooming (fat migration) and ensures uniformity in the appearance and texture of the chocolate.

5. Compatibility:
E 476 PGPR is compatible with other emulsifiers such as lecithin.
When used together, they create synergy to improve emulsion stability, ensuring consistent quality in chocolate batches.

Applications of E 476 PGPR:
E476 E 476 PGPR emulsifier is widely applied in chocolate and confectionery production, particularly in fat-rich systems requiring precise viscosity control.
As a functional E 476 PGPR emulsifier for chocolate, E 476 PGPR is commonly used in chocolate bars, filled chocolates, pralines, and compound chocolate to improve flow behavior during molding, coating, and dressing.
In confectionery manufacturing, E 476 PGPR is also used in chocolate-flavored coatings, fat-based fillings, cocoa compounds, and chocolate substitutes where smooth processing, even coating, and consistent texture are important.

E 476 PGPR finds its primary application in chocolate and chocolate-based products.
E 476 PGPR reduces the amount of cocoa butter required in chocolate production, making it easier to process by lowering the viscosity of the chocolate and reducing the cost of the final product.

In addition, E 476 PGPR also finds application in ice cream, baked goods, and other confectionery products.
E 476 PGPR helps to improve the texture, consistency, and appearance of food products.

Special Applications in the Food Industry:

Chocolate:
E 476 PGPR is widely used in chocolate production to improve the texture, gloss, and shelf life of chocolate.
E 476 PGPR helps prevent the separation of cocoa butter and other components, resulting in a smooth and consistent product.

Baked Goods:
Can be used in baked goods to improve the texture, volume, and shelf life of bread, cakes, and pastries.

Dairy Products:
Can be used to improve the texture and stability of dairy products such as ice cream, butter, and cheese.

Confectionery:
E 476 PGPR is used in confectionery products to improve texture, gloss, and shelf life.

Sauces and Dressings:
E 476 PGPR can be used to stabilize emulsions in sauces and dressings, preventing separation.

Functions
E 476 PGPR is a versatile food additive widely used in the food industry.
E 476 PGPR primarily functions as an emulsifier but also serves several other important roles.

Emulsifying Properties:
Blending of Imminable Substances: The primary function of E 476 PGPR is to emulsify or blend naturally immiscible substances such as oil and water.
E 476 PGPR does this by reducing the surface tension between the two substances, allowing them to form a stable emulsion.

Improving Texture and Mouthfeel:
They can help improve the texture and mouthfeel in food products.
They can create a smoother, creamier texture and a more pleasant mouthfeel.

Antioxidants:
They can act as mild antioxidants, helping to protect foods from oxidative damage.
This can help extend the shelf life of products and maintain their quality.

Viscosity Modifier:
Can be used to change the viscosity of food products, making them thicker or thinner as needed.

Releasing Agent:
In the food industry, they can be used as releasing agents to prevent food from sticking to molds, pans, or other surfaces.

Stabilizer:
Can help stabilize food emulsions and suspensions, preventing separation and phase separation.

Manufacture of E 476 PGPR:
Glycerol is heated to above 200 °C in a reactor in the presence of an alkaline catalyst to create polyglycerol.
Castor oil fatty acids are separately heated to above 200 °C, to create interesterified ricinoleic fatty acids.
The polyglycerol and the interesterified ricinoleic fatty acids are then mixed to create E 476 PGPR.

Stability and Reactivity of E 476 PGPR:

Chemical stability:
Stable under normal food processing and storage conditions.

Reactivity:
Low reactivity.
Stable ester structure.

Conditions to avoid:
Excessive heat.
Strong oxidizing conditions.

Incompatible materials:
Strong oxidizers.

Hazardous decomposition:
Thermal decomposition may produce carbon oxides.

Handling and Storage of E 476 PGPR:

Handling:
Handle using standard food-grade hygiene practices.

Storage:
Store in a cool, dry place away from direct sunlight.

Conditions:
Protect from oxidation.
Excessive heat.

Packaging:
Food-grade sealed containers recommended.

First Aid Measures of E 476 PGPR:

Inhalation:
Not typically hazardous.
Move to fresh air if needed.

Skin contact:
Wash with soap and water.

Eye contact:
Rinse with water.

Ingestion:
Safe within regulated limits.
No special measures required.

Firefighting Measures of E 476 PGPR:

Extinguishing media:
Foam.
CO₂.
Dry chemical.

Hazards:
Combustible organic material.

Protection:
Standard protective equipment.

Accidental Release Measures of E 476 PGPR:

Precautions:
Avoid slipping hazard (oily surface).

Cleanup:
Absorb with inert material.
Clean thoroughly.

Environment:
Prevent large releases into water systems.

Exposure Controls/Personal Protective of E 476 PGPR:

Controls:
Standard ventilation sufficient.

Respiratory:
Not typically required.

Hands:
Gloves recommended.

Eyes:
Safety goggles for industrial handling.

Skin:
Protective clothing if large-scale handling.

Identifiers of E 476 PGPR:
CAS number: 29894-35-7
EC number: 249-362-9
ChemSpider: None
ECHA InfoCard: 100.117.615
E number: E476 (thickeners, ...)
PubChem CID: 9843407
UNII: DHM1T5XO11

Properties of E 476 PGPR:
Chemical formula: (C3H5O2)n(C18H32O2)m
Appearance: Viscous oily liquid
Color: Yellow to amber
Solubility: Insoluble in water, soluble in fats and oils

Related compounds of E 476 PGPR:
Triricinolein (monomer)
Polyglycerol
Ricinoleic acid

Names of E 476 PGPR:

IUPAC name:
1,2,3-Propanetriol, homopolymer, (9Z,12R)-12-hydroxy-9-octadecenoate