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Polyglycerol Polyricinoleate (PGPR), designated as E476, is a highly effective emulsifier derived from polyglycerol and castor oil fatty acids (primarily ricinoleic acid).
E476 Polyglycerol Polyricinoleate (PGPR) is widely used in food applications, particularly in chocolate and confectionery, for its ability to reduce viscosity and improve flow properties.
E476 Polyglycerol Polyricinoleate (PGPR) enhances processing, improves moldability, and helps to create smooth, uniform products with reduced fat content.
CAS Number: 29894-35-7
EC Number: 249-666-8
Molecular Formula: Variable (complex mixture)
Molecular Weight: Variable
Synonyms: Polyglycerol Polyricinoleate, E476, PGPR, Polyglycerol Esters of Polycondensed Castor Oil Fatty Acids, Castor Oil Polyglycerol Esters, Chocolate Emulsifier PGPR, PGPR Emulsifier, Glycerol Polyglycerol Polyricinoleate, Polyglycerol Ricinoleate Emulsifier, PGPR Additive, Low-Viscosity Emulsifier, Non-GMO PGPR, Polyglycerol Polyricinoleate Food Grade, Confectionery Emulsifier PGPR, Polyglycerol Polyricinoleate Chocolate Grade, Castor Oil-Based Emulsifier, PGPR for Chocolate, PGPR Food Stabilizer
APPLICATIONS
E476 Polyglycerol Polyricinoleate (PGPR) is used in chocolate and compound coatings to reduce viscosity without altering flavor, allowing for thinner chocolate layers and easier molding.
E476 Polyglycerol Polyricinoleate (PGPR) is applied in confectionery products like candies and caramels to improve flowability and processing efficiency.
E476 Polyglycerol Polyricinoleate (PGPR) is used in margarine and spreads to enhance emulsion stability and consistency.
E476 Polyglycerol Polyricinoleate (PGPR) is incorporated into salad dressings and sauces for improved emulsion stability and pourability.
E476 Polyglycerol Polyricinoleate (PGPR) can also be used in reduced-fat products to achieve smooth texture and better mouthfeel.
In bakery applications, it aids in fat dispersion and uniform dough structure.
E476 Polyglycerol Polyricinoleate (PGPR) is widely used in the chocolate industry as an emulsifier, where it helps reduce viscosity and improves the flow properties of chocolate, enabling smoother processing and consistency in the final product.
E476 PGPR is employed in the production of coatings for confectionery, where it helps achieve a smooth, shiny finish and improves the texture and mouthfeel of products like chocolate-coated nuts and fruits.
E476 PGPR is used in the manufacturing of ice cream and other frozen desserts, where it helps improve texture by reducing ice crystal formation, leading to a smoother and creamier mouthfeel.
E476 PGPR is used in the preparation of spreads, such as chocolate spreads and peanut butter, where it helps stabilize the mixture and ensure a consistent texture without separation of ingredients.
E476 PGPR is applied in the food industry to improve the texture and shelf life of processed foods, where it enhances the product's consistency and ensures better handling during processing.
E476 PGPR is used in the production of margarine, where it helps improve the texture, spreadability, and stability of the product, particularly in low-fat or reduced-fat formulations.
E476 PGPR is employed in the creation of bakery fillings, particularly chocolate or cream-based fillings, where it helps maintain smoothness, prevents separation, and improves spreadability within pastries and cakes.
E476 PGPR is used in the production of beverages, where it improves the emulsification of oils and water-based ingredients, contributing to a smooth consistency in milkshakes, creamy liqueurs, and other emulsified drinks.
E476 PGPR is applied in the manufacturing of chewy candies, where it helps provide a smooth texture, enhances mouthfeel, and prevents crystallization during storage.
E476 PGPR is employed in the production of chewing gum, where it helps improve the gum's consistency, texture, and elasticity, providing a smooth and pleasant chew.
E476 PGPR is used in the formulation of non-dairy creamers, where it helps emulsify the fats and water in the product, creating a smooth texture without the need for dairy.
E476 PGPR is used in the production of ready-to-eat meals, where it helps enhance the texture and consistency of sauces, gravies, and soups.
E476 PGPR is employed in the manufacturing of energy bars and protein bars, where it helps bind the ingredients together and improve the texture while providing smoothness in the final product.
E476 PGPR is used in the preparation of frozen food coatings, such as those for frozen chicken nuggets or vegetables, where it helps prevent oil absorption and ensures a crisp, stable coating.
E476 PGPR is applied in the production of fat replacers in low-fat or reduced-fat foods, where it helps mimic the texture of fat while maintaining a smooth, stable product.
E476 PGPR is used in the preparation of granola bars, where it acts as an emulsifier and helps provide a smooth, uniform texture in the bar.
E476 PGPR is employed in the creation of flavored popcorn, where it helps improve texture, ensures even coating distribution, and prevents the product from becoming greasy or sticky.
E476 PGPR is used in the production of chocolate fillings for cookies, where it helps create a smooth, stable filling that enhances the texture and consistency of the final baked good.
E476 PGPR is used in the formulation of savory snack foods, such as chips and pretzels, where it contributes to a crisp texture and helps maintain the even distribution of seasonings.
E476 PGPR is employed in the production of dairy-free products, such as vegan chocolates or plant-based milks, where it helps emulsify oil and water-based ingredients, ensuring smooth and stable formulations.
E476 PGPR is used in the preparation of high-quality chocolate products, where it improves the flow and processing of chocolate, helping achieve a smoother, more uniform texture.
E476 PGPR is applied in the formulation of dressings and mayonnaise, where it helps improve texture, stability, and the ability to emulsify the oil and water components.
E476 PGPR is used in the manufacturing of prepackaged sandwiches, where it helps stabilize spreads and fillings, ensuring uniform texture and preventing separation.
E476 PGPR is used in the production of cosmetic emulsions, such as lotions and creams, where it helps stabilize the mixture of oils and water, improving texture and application.
E476 PGPR is employed in the creation of bakery glazes, where it helps achieve a smooth, even finish that improves both the visual appeal and texture of pastries and other baked items.
E476 PGPR is used in the formulation of protein shakes and smoothies, where it helps ensure that oils and water-based ingredients mix evenly, contributing to a smooth consistency.
E476 PGPR is used in the production of dietary supplements in the form of emulsions, where it ensures that oil-soluble vitamins and nutrients are evenly distributed in the supplement.
E476 PGPR is applied in the creation of nutritional drinks for children and adults, where it helps improve texture and ensures a smooth consistency in liquid formulations.
E476 PGPR is used in the formulation of non-dairy milk alternatives, where it helps create a smooth, creamy texture that mimics the mouthfeel of dairy milk without the need for dairy ingredients.
E476 PGPR is employed in the production of food-grade emulsions for use in the culinary arts, where it helps create smooth, uniform sauces, dressings, and beverages.
E476 Polyglycerol Polyricinoleate (PGPR) is an emulsifier and stabilizer made from the esterification of polyhydric alcohols with ricinoleic acid, typically derived from castor oil.
E476 PGPR is a food-grade emulsifier used to improve the texture and consistency of food products by facilitating the uniform dispersion of oils and water-based ingredients.
E476 PGPR is a yellow to pale yellow, waxy solid that helps reduce the viscosity of chocolate, making it easier to process and giving it a smoother texture.
DESCRIPTION
E476 Polyglycerol Polyricinoleate (PGPR) is a light yellow to amber, viscous, oily liquid with a bland taste and mild odor.
E476 Polyglycerol Polyricinoleate (PGPR) is obtained through esterification of polyglycerols with condensed castor oil fatty acids, predominantly ricinoleic acid.
PGPR is oil-soluble but insoluble in water, making it ideal for fat-based and oil-based systems.
E476 Polyglycerol Polyricinoleate (PGPR) is highly effective at very low dosages (typically 0.3–0.5% by weight) and is valued for reducing interfacial tension in emulsions.
E476 Polyglycerol Polyricinoleate (PGPR) is safe for food use under approved regulatory limits and enhances the sensory and processing qualities of food products.
E476 PGPR is widely used in the chocolate industry to improve the flow properties of chocolate, reducing the need for additional fats and ensuring a smoother mouthfeel.
E476 PGPR is recognized for its ability to stabilize emulsions in both food and cosmetic formulations, ensuring that oil and water components blend evenly without separation.
E476 PGPR is a versatile emulsifier used in a range of applications, including confectionery, dairy products, baked goods, and personal care formulations.
E476 PGPR is known for its ability to reduce the surface tension between oil and water, making it a valuable ingredient in improving the consistency and texture of emulsified products.
E476 PGPR is a safe, non-toxic ingredient that is approved for use in food products across many countries, including the United States and European Union.
E476 PGPR is often used in combination with other emulsifiers, such as lecithin, to achieve desired consistency and texture in products ranging from chocolates to sauces.
E476 PGPR is a stable ingredient that can withstand various processing conditions, including high temperatures, making it suitable for use in both hot and cold food and cosmetic formulations.
PROPERTIES
Chemical Formula: Variable (polyglycerol esters)
Molecular Weight: Variable
Common Name: Polyglycerol Polyricinoleate
Appearance: Light yellow to amber viscous liquid
Odor: Mild, neutral
Solubility: Soluble in fats and oils; insoluble in water
Viscosity: High (dependent on formulation)
Density: Approximately 0.95–0.99 g/cm³
Melting Point: Liquid at room temperature
Stability: Stable under normal food processing conditions
Storage Temperature: 10–25°C
Shelf Life: 12–24 months when stored properly
FIRST AID
Inhalation:
Move the person to fresh air.
Seek medical attention if breathing difficulties occur.
Skin Contact:
Wash thoroughly with soap and water.
Seek medical help if irritation persists.
Eye Contact:
Flush eyes with water for at least 15 minutes.
Obtain medical attention if discomfort continues.
Ingestion:
Rinse mouth.
Generally recognized as safe in food-use quantities; seek medical advice if large amounts are ingested.
Note to Physicians:
Treat symptomatically.
PGPR is considered non-toxic at typical exposure levels.
HANDLING AND STORAGE
Handling:
Wear suitable personal protective equipment (gloves, goggles) during handling.
Avoid contact with skin, eyes, and clothing.
Spill and Leak Procedures:
Absorb spills with inert material (sand, earth) and collect for proper disposal.
Avoid release to the environment.
Storage:
Store in tightly sealed containers in a cool, dry, and well-ventilated area.
Protect from direct sunlight, heat, and moisture.
Handling Cautions:
Maintain product under inert atmosphere if possible for maximum shelf life.
Use clean, dry utensils when handling to prevent contamination.
