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E 476 Polyglycerol Polyricinoleate is an organic compound in yellow to amber-colored viscous liquid form at room temperature, obtained through the esterification of polyglycerol with ricinoleic acid, used as an emulsifier, viscosity regulator, and surfactant in food, chocolate, margarine, and industrial formulations.
E 476 Polyglycerol Polyricinoleate is a non-ionic emulsifier raw material with a strong lipophilic character, showing superior performance in water-in-oil emulsions, known by the code E 476 in food additive coding systems and commercially as Polyglycerol Polyricinoleate (PGPR).
E 476 Polyglycerol Polyricinoleate undertakes a critical role in increasing fluidity, facilitating mold filling, and ensuring the stability of the oil phase, particularly in chocolate production.
E 476 Polyglycerol Polyricinoleate is a functional component added to formulations in order to optimize the flow properties of chocolates, prevent air bubbles during coating, and trap water droplets in margarines.
E 476 Polyglycerol Polyricinoleate molecules form a stable interfacial film between water and oil phases thanks to their hydrophilic head portion of polymerized glycerol and lipophilic tail structure formed by ricinoleic acid chains.
E 476 Polyglycerol Polyricinoleate-containing chocolate and margarine products acquire excellent fluidity, smooth coating quality, high shelf life, and optimum processability.
E 476 Polyglycerol Polyricinoleate is widely preferred at industrial standards because it provides cocoa butter savings by significantly lowering the viscosity of chocolates even when used in low proportions.
E 476 Polyglycerol Polyricinoleate is a reliable emulsifier that maintains its chemical stability even during high-temperature processes and adapts to varying formulation conditions.
E 476 Polyglycerol Polyricinoleate is produced at high purity standards and is one of the most sought-after special emulsifier derivatives in the global food and chocolate market.
WHAT IS E 476 POLYGLYCEROL POLYRICINOLEATE?
E 476 Polyglycerol Polyricinoleate is a non-ionic character ester compound known in the food and chemical industry under the names E 476 Polyglycerol Polyricinoleate, Polyglycerol Polyricinoleate, PGPR, or Polyglycerol Esters.
E 476 Polyglycerol Polyricinoleate is commercially presented to the market in a yellow to dark yellow-amber colored, clear to slightly turbid, viscous liquid form with a mild oily odor.
E 476 Polyglycerol Polyricinoleate quality is determined according to specific control parameters such as purity degree, hydroxyl value, saponification value, acid value, water amount, and polyglycerol distribution.
E 476 Polyglycerol Polyricinoleate exhibits superior performance, particularly in systems containing a continuous oil-based phase, thanks to its low HLB value.
E 476 Polyglycerol Polyricinoleate also finds a wide usage area as a water-holding agent in margarines, low-fat spreads, and cosmetic emulsions.
E 476 Polyglycerol Polyricinoleate perfectly prevents droplet coalescence and phase separation thanks to the multiple ricinoleic acid arms in its molecular structure.
COMMON PRODUCT AND CHEMICAL NAMES:
E 476 Polyglycerol Polyricinoleate
Polyglycerol Polyricinoleate
PGPR
Poligliserol Polirisinoleat
E 476
Polyglycerol Esters of Interesterified Ricinoleic Acid
Poligliserolün İnteresterifiye Risinoleik Asit Esterleri
CAS NO, EC / EINECS NO AND CHEMICAL IDENTIFICATION
E 476 Polyglycerol Polyricinoleate product name is E 476 Polyglycerol Polyricinoleate.
E 476 Polyglycerol Polyricinoleate food code is designated as E 476.
E 476 Polyglycerol Polyricinoleate chemical name is defined as Polyglycerol polyricinoleate or polyglycerol esters of interesterified castor oil fatty acids.
E 476 Polyglycerol Polyricinoleate molecular formula has a complex structure consisting of a combination of polymerized glycerol and ricinoleic acid chains.
E 476 Polyglycerol Polyricinoleate molecular weight varies depending on the degree of polymerization.
E 476 Polyglycerol Polyricinoleate records for CAS No can be used as 29894-05-2 or 6911-00-6 or 29911-28-2.
E 476 Polyglycerol Polyricinoleate EC / EINECS No is located in the special polymer pool.
E 476 Polyglycerol Polyricinoleate chemical class is Polyglycerol Fatty Acid Ester / Non-Ionic Emulsifier.
E 476 Polyglycerol Polyricinoleate main functions are Chocolate fluidity regulator, viscosity reducer, water-in-oil emulsifier, mold release agent, and stabilizer.
E 476 Polyglycerol Polyricinoleate is generally produced by condensing ricinoleic acid derived from vegetable oils and then esterifying it with polyglycerol.
E 476 Polyglycerol Polyricinoleate is a registered food additive in international food and chemical inventories.
E 476 Polyglycerol Polyricinoleate purity degree, heavy metal limits, and acid value in food and pharmaceutical grades are strictly inspected according to international standards.
PHYSICAL AND CHEMICAL PROPERTIES
E 476 Polyglycerol Polyricinoleate is generally a yellow to amber-colored viscous liquid substance.
E 476 Polyglycerol Polyricinoleate physical appearance is a yellow to amber-colored clear viscous liquid.
E 476 Polyglycerol Polyricinoleate density is approximately between 0.92 - 0.97 g/cm³ at 25 °C.
E 476 Polyglycerol Polyricinoleate solubility in water is insoluble in water; partially soluble in ethanol; fully soluble in fats and oils.
E 476 Polyglycerol Polyricinoleate flash point is > 200 °C (Open cup).
E 476 Polyglycerol Polyricinoleate pour point ensures it remains fluid even at low temperatures.
E 476 Polyglycerol Polyricinoleate pH value has a neutral character.
HOW DOES E 476 POLYGLYCEROL POLYRICINOLEATE WORK AT THE MOLECULAR LEVEL?
E 476 Polyglycerol Polyricinoleate adapts flawlessly to the continuous oil phase through the lipophilic ricinoleic acid chains in its structure.
E 476 Polyglycerol Polyricinoleate molecules increase fluidity by reducing the friction between cocoa particles and sugar crystals in chocolate systems.
E 476 Polyglycerol Polyricinoleate presence prevents water release by forming a strong barrier around water droplets in margarines.
E 476 Polyglycerol Polyricinoleate preserves emulsion balance without being adversely affected by electrolytes and temperature changes in the medium thanks to its non-ionic structure.
WHICH INDUSTRIES IS IT USED IN?
E 476 Polyglycerol Polyricinoleate is used in the food industry in chocolates, cocoa coatings, margarines, low-fat spreads, sauces, and confections.
E 476 Polyglycerol Polyricinoleate takes place as an emulsifier in water-in-oil cream and lotion formulations in the cosmetic and personal care sector.
E 476 Polyglycerol Polyricinoleate is evaluated in special emulsion bases in pharmaceutical preparations.
E 476 Polyglycerol Polyricinoleate is used as a viscosity regulator in industrial oil and coating formulations.
THINGS TO CONSIDER DURING USE
E 476 Polyglycerol Polyricinoleate maximum usage limits stipulated in relevant national and international regulations (TGK, EFSA, FDA) must be strictly complied with when used in food and drug formulations.
E 476 Polyglycerol Polyricinoleate should be protected from direct sunlight during storage and kept tightly closed in its original packaging in cool, dry, and well-ventilated environments.
E 476 Polyglycerol Polyricinoleate should be handled in compliance with normal industrial hygiene rules, and in case of direct contact with the eyes, it should be washed with plenty of water.
TECHNICAL SUMMARY
E 476 Polyglycerol Polyricinoleate is a fundamental surfactant safely used with its unique viscosity-reducing power, high emulsifying capacity, and non-ionic structure in the chocolate industry.
E 476 Polyglycerol Polyricinoleate is an indispensable performance additive that optimizes fluidity, increases molding performance, and provides cost-effectiveness in complex oil and chocolate systems.
CONTACT ATAMAN KIMYA
For further information, technical specifications, product quality details, and supply inquiries regarding E 476 Polyglycerol Polyricinoleate, please contact Ataman Kimya.
