PRODUCTS

POLYGLYCEROL POLYRICINOLEATE (PGPR), E476

Polyglycerol polyricinoleate (PGPR), E476 can also be used as an emulsifier in spreads and salad dressings or to improve the texture of baked goods.
Polyglycerol polyricinoleate (PGPR), E476 is used in the production of margarine and spreads to enhance their emulsion stability, texture, and spreadability.
Polyglycerol polyricinoleate (PGPR), E476 finds application in various fat-based products, including dressings, sauces, and mayonnaise, to stabilize oil-in-water emulsions and improve stability.

CAS Number: 29894-35-7
EC Number: Not specified in the provided sources
E number: E476 (thickeners, ...)
IUPAC name: 1,2,3-Propanetriol, homopolymer, (9Z,12R)-12-hydroxy-9-octadecenoate
Chemical formula: (C3H5O2)n(C18H32O2)m

SYNONYMS:
Glycerol esters of condensed castor oil fatty acids, Polyglycerol esters of polycondensed fatty acids from castor oil, Polyglycerol esters of interesterified ricinoleic acid, Polyglyceryl-3 polyricinoleate, PGPR, Polyglycerol polyricinoleate(PGPR), 1,2,3-Propanetriol, polymer with [R-(Z)]-12-hydroxy-9-octadecenoic acid, Admul 1408K, Admul WOL 1408K, Cithrol PG 3PR, E 476, Grindsted PGPR 90, Hexalyn PR 15, Nikkol Decaglyn PR 20, PGPR 4125, Polyglycerin-polyricinoleate, POLYGLYCERYL-3 POLYRICINOLEATE, POLYGLYCERYL-4 POLYRICINOLEATE, POLYGLYCERYL-3 RICINOLEATE, 9-Octadecenoic acid, 12-hydroxy-, (9Z,12R)-, polymer with 1,2,3-propanetriol, Polyglyceryl-3 Polyricinoleat, mittlere Molmasse 2500 g/mol, POLYGLYCERYL-6 POLYRICINOLEATE, POLYGLYCERYL-3 RICINOLEATE,

Polyglycerol polyricinoleate (PGPR), E476 is a food additive commonly used as an emulsifier in the food industry.
Polyglycerol polyricinoleate (PGPR), E476 is made by polymerizing glycerol with ricinoleic acid, a fatty acid derived from castor bean oil.
Polyglycerol polyricinoleate (PGPR), E476 is known for its ability to reduce the viscosity of chocolate, making it easier to work with during the manufacturing process and improving its flow properties.

Polyglycerol polyricinoleate (PGPR), E476 is another type of emulsifier used in the food industry.
Polyglycerol polyricinoleate (PGPR), E476 emulsifier is derived from polyglycerol and ricinoleic acid, typically obtained from castor oil.
Polyglycerol polyricinoleate (PGPR), E476 consists of polyglycerol esters of polycondensed fatty acids, primarily ricinoleic acid.

Polyglycerol polyricinoleate (PGPR), E476, the full name of polyglycerol polyricinoleate, is an ingredient commonly used as a water-in-oil type (W/O) emulsifier in chocolate and chocolate-type confectionary to reduce the viscosity in production.
Polyglycerol polyricinoleate (PGPR), E476 is a type of polyglycerol esters (PGE) with the European food additive number E476.

Polyglycerol polyricinoleate (PGPR), E476 is a synthetic emulsifier widely used in the food industry to improve texture and stability of various products.
Polyglycerol polyricinoleate (PGPR), E476 is derived from glycerol (a sugar alcohol) and fatty acids, primarily sourced from castor beans.

Through chemical processes, these components are combined to form polyglycerol esters of polycondensed fatty acids from castor oil, creating PGPR.
Polyglycerol polyricinoleate (PGPR), E476 is typically a light-colored, viscous liquid with excellent emulsification properties.

Polyglycerol polyricinoleate (PGPR), E476 is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil).
Polyglycerol polyricinoleate (PGPR), E476 is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.

Polyglycerol polyricinoleate (PGPR), E476 is a food additive that plays a crucial role in the food industry.
Polyglycerol polyricinoleate (PGPR), E476 is a synthetic emulsifier used in various food products to improve their texture and stability.
Polyglycerol polyricinoleate (PGPR), E476 is identified by the Chemical Abstracts Service (CAS) number 29894-35-7 and has the chemical formula C57H104O9..

Polyglycerol polyricinoleate (PGPR), E476 is a clear yellowish liquid
Polyglycerol polyricinoleate (PGPR), E476 is insoluble in cold water.
Polyglycerol polyricinoleate (PGPR), E476 is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil).

Polyglycerol polyricinoleate (PGPR), E476 is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
Polyglycerol polyricinoleate (PGPR), E476 is an emulsifier manufactured from Interesterified Castor oil fatty acids and Polymerized Glycerol.

Polyglycerol polyricinoleate (PGPR), E476 is a highly lipophilic emulsifier with a low Hydrophilic-Lipophilic Balance.
This food additive, Polyglycerol polyricinoleate (PGPR), E476, is a viscous amber coloured liquid.
Polyglycerol polyricinoleate (PGPR), E476 is insoluble in hot and cold water, soluble in oils and fats.

Polyglycerol polyricinoleate (PGPR), E476 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, Polyglycerol polyricinoleate (PGPR), E476 is mainly used with another substance like lecithin to reduce viscosity.

Polyglycerol polyricinoleate (PGPR), E476 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.
Polyglycerol polyricinoleate (PGPR), E476 can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods.

Polyglycerol polyricinoleate (PGPR), E476 is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds.
Polyglycerol polyricinoleate (PGPR), E476 is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.

Because Polyglycerol polyricinoleate (PGPR), E476 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 Polyglycerol polyricinoleate (PGPR), E476 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.

Polyglycerol polyricinoleate (PGPR), E476 is a yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot oil, is a nonionic water-oil emulsifier (W/O).
The FDA has deemed Polyglycerol polyricinoleate (PGPR), E476 to be generally recognized as safe for human consumption, and the Joint FAO/WHO

Expert Committee on Food Additives (JECFA) has also deemed it safe.
Both of these organisations set the acceptable daily intake at 7.5 milligrams per kilogram of body weight.
In Europe, Polyglycerol polyricinoleate (PGPR), E476 is allowed in chocolate up to a level of 0.5 %.

Polyglycerol polyricinoleate (PGPR), E476 is an emulsifier manufactured from Interesterified Castor oil fatty acids and Polymerized Glycerol.
Polyglycerol polyricinoleate (PGPR), E476 is a highly lipophilic emulsifier with a low Hydrophilic-Lipophilic Balance.
Polyglycerol polyricinoleate (PGPR), E476 is a viscous amber coloured liquid and is insoluble in hot and cold water, soluble in oils and fats.

Polyglycerol polyricinoleate (PGPR), E476 is a food additive commonly used as an emulsifying agent in various food products.
Polyglycerol polyricinoleate (PGPR), E476 is a food additive derived from castor oil.
Polyglycerol polyricinoleate (PGPR), E476 is composed of polyglycerol esters of polyricinoleic acid.

The production process of Polyglycerol polyricinoleate (PGPR), E476 involves the esterification of polyricinoleic acid with polyglycerol.
Polyglycerol polyricinoleate (PGPR), E476 is a yellow to amber-colored viscous liquid or solid with a characteristic odor.
Polyglycerol polyricinoleate (PGPR), E476 is a combination of polyglycerol and castor oil (oil of the Ricinus communis tree).

Normal fat consists of glycerol and fatty acids, for these products additional glycerol is coupled to the normal glycerol.
Polyglycerol polyricinoleate (PGPR), E476 generally is a mixture of different components but has a certain element as synthetic as it uses an acetone-benzene solution.

Polyglycerol polyricinoleate (PGPR), E476 is becoming increasingly popular in Chocolate bars from the lower end market and are sold in bulk to offload costs.
Polyglycerol polyricinoleate (PGPR), E476 as an emulsifier, stabiliser allowing chocolate coating to be spread more thinly to save costs.

This is done at the expense of cocoa butter, which is eliminated from certain chocolate, and Polyglycerol polyricinoleate (PGPR), E476 used instead.
Polyglycerol polyricinoleate (PGPR), E476 is a food additive that belongs to the group of emulsifiers.

Polyglycerol polyricinoleate (PGPR), E476 is derived from castor beans and consists of a mixture of polyglycerol esters of polycondensed fatty acids from castor oil.
Polyglycerol polyricinoleate (PGPR), E476 is a high-quality emulsifier widely used in the food industry to enhance texture and stability in a variety of products, including chocolates, ice creams, and spreads.

Polyglycerol polyricinoleate (PGPR), E476 is an emulsifier made from glycerol and fatty acids, usually from castor bean, but also from soybean oil.
Polyglycerol polyricinoleate (PGPR), E476 is a yellowish, viscous liquid and is strongly lipophilic; it is soluble in fats and oils and insoluble in water and ethanol.

USES and APPLICATIONS of POLYGLYCEROL POLYRICINOLEATE (PGPR), E476:
Polyglycerol polyricinoleate (PGPR), E476 helps prevent the formation of fat bloom (a whitish film) on chocolate, extending its shelf life and enhancing its appearance.
Additionally, Polyglycerol polyricinoleate (PGPR), E476 emulsifier is used in various other food products where emulsification is required, such as margarine, spreads, and baked goods.

Polyglycerol polyricinoleate (PGPR), E476 is generally recognized as safe (GRAS) for consumption by regulatory authorities around the world when used within specified limits.
Polyglycerol polyricinoleate (PGPR), E476 can reduce the amount of cocoa butter required in chocolate production, thus reducing the cost of chocolate manufacturers, while reducing the thickness of the chocolate coating and increasing the ease of processing.

Polyglycerol polyricinoleate (PGPR), E476 can make the chocolate icing of ice cream form quickly, and accelerate its adhesion, increase adhesion, and reduce tiny pores.
Polyglycerol polyricinoleate (PGPR), E476 is primarily used as an emulsifying agent in food production.

Polyglycerol polyricinoleate (PGPR), E476 is widely employed in various food products to improve their texture, stability, and processing characteristics.
Polyglycerol polyricinoleate (PGPR), E476 in chocolate production to improve its viscosity and flow properties.

Polyglycerol polyricinoleate (PGPR), E476 emulsifier is commonly used in chocolate, various spreads, candies, and baked goods.
Polyglycerol polyricinoleate (PGPR), E476 is used in chocolate, add a small amount, can significantly improve the mobility of chocolate products, and save the amount of cocoa butter.

Expedit the process of filling and mold forming for chocolate products, optimize the process and make the small bubbles to discharge easily, and then avoid occuring empty holes and pore in the chocolate products.
Polyglycerol polyricinoleate (PGPR), E476 is used with lecithin , has a good synergistic effect, thinning the thickness of chocolate coating to make it easy to process.

Margarine, Low Fat Dressings, Mayonnaise and Sauces: Polyglycerol polyricinoleate (PGPR), E476 is used in low fat formulations where increased amounts of water are needed to be stably dispersed into a smaller amount of oil/fat.
Seafood Colours: Polyglycerol polyricinoleate (PGPR), E476 is used by producers of colour for the sea food industry, especially for Surimi.

Polyglycerol polyricinoleate (PGPR), E476 is used in chocolate, added in small amounts, can significantly increase the mobility of chocolate products and maintain the amount of cocoa butter.
Maximum recommendation of Polyglycerol polyricinoleate (PGPR), E476 in cocoa products, chocolate and its products, confectionery, chocolate-coated products, ice cream coatings: 5.0g / kg, products emulsified in oil-water: 10g / Kg.

In chocolate, compound chocolate and similar coatings, Polyglycerol polyricinoleate (PGPR), E476 is mainly used with another substance like lecithin to reduce viscosity.
Polyglycerol polyricinoleate (PGPR), E476 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.

Polyglycerol polyricinoleate (PGPR), E476 can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods.
Polyglycerol polyricinoleate (PGPR), E476 is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds.

Pan Release Emulsions: Polyglycerol polyricinoleate (PGPR), E476 is the ideal emulsifier for the production of such emulsions for the bakery industry.
Seafood Colours: Polyglycerol polyricinoleate (PGPR), E476 is used by producers for the sea food industry, especially for Surimi.

Cosmetics: Polyglycerol polyricinoleate (PGPR), E476 is used as an emollient in moisturising creams, skin balms, sun screens, lip gloss, foundation and soft wipes.
Application of Polyglycerol polyricinoleate (PGPR), E476: Cosmetics, Food, Health Care Products, Medicine

In chocolate production, Polyglycerol polyricinoleate (PGPR), E476 serves as an emulsifier to stabilize the mixture of cocoa solids and cocoa butter, which are the main components of chocolate.
This helps prevent the separation of cocoa butter from other ingredients and ensures a smooth and consistent texture in the final chocolate product.

Additionally, Polyglycerol polyricinoleate (PGPR), E476 aids in reducing the viscosity of chocolate, making it easier to handle during processing such as molding, coating, and enrobing.
Polyglycerol polyricinoleate (PGPR), E476 is a versatile emulsifier widely used in the chocolate industry to improve processing efficiency, texture, and overall quality of chocolate products.

Polyglycerol polyricinoleate (PGPR), E476 is also used in spreadable fats and spreads, creamers and dressings of various kinds, where a plastic viscosity is desired in the products.
Technically speaking, Polyglycerol polyricinoleate (PGPR), E476 is a plastic.

Polyglycerol polyricinoleate (PGPR), E476 is primarily used as an emulsifier in chocolate and confectionery products.
With its unique ability to reduce viscosity and improve processing, Polyglycerol polyricinoleate (PGPR), E476 is perfect for manufacturers looking to optimize their formulations.

Additionally, its applications extend to cosmetics and personal care products, where Polyglycerol polyricinoleate (PGPR), E476 acts as a skin-conditioning and emulsifying agent.
Safe, effective, and versatile, Polyglycerol polyricinoleate (PGPR), E476 is essential for achieving the desired consistency and quality in both food and cosmetic formulations.

Polyglycerol polyricinoleate (PGPR), E476 can be used in chocolate, a small amount added can significantly increase the mobility of chocolate products and save the amount of cocoa butter.
Maximum recommendation in cocoa products, chocolate and its products, confectionery, chocolate-coated products, ice cream coating: 5.0 g / kg, oil-water-oil emulsified products: 10 g / kg.

Polyglycerol polyricinoleate (PGPR), E476 is used in the food industry to improve the texture and stability of various products.
Polyglycerol polyricinoleate (PGPR), E476 serves as an emulsifier, helping to mix ingredients that would otherwise separate, such as water and oil.

This is particularly valuable in the production of chocolate and other confectionery items, where Polyglycerol polyricinoleate (PGPR), E476 helps prevent the cocoa butter from separating and forming unsightly white streaks on the surface of the chocolate.
Additionally, Polyglycerol polyricinoleate (PGPR), E476 is used in conjunction with other emulsifiers like lecithin to achieve the desired texture and consistency in food products.

Polyglycerol polyricinoleate (PGPR), E476 works by reducing the friction between the particles of the solid ingredients in molten chocolate and reducing the surface tension or yield stress (Casson yield value) so that chocolate flows much more uniformly and in an easily controllable manner.

This greatly aids the application of chocolate in bar-making, moulding, enrobing and coating.
Polyglycerol polyricinoleate (PGPR), E476 is also a cost-saving emulsifier as it reduces the quantity of fat required in chocolate production to achieve the desired chocolate viscosity.

Polyglycerol polyricinoleate (PGPR), E476 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.

Polyglycerol polyricinoleate (PGPR), E476 can be used as emulsifier, stabiliser, thickener, anti-caking agent, widely used in food, cosmetics and other fields.
Its most important property is that Polyglycerol polyricinoleate (PGPR), E476 reduces the viscosity of the chocolate paste without forming crystals, thus improving its flow.

Polyglycerol polyricinoleate (PGPR), E476 is a food additive commonly used as an emulsifying agent in various food products.
In chocolate, compound chocolate and similar coatings are mainly used with another substance like lecithin to reduce viscosity.

Polyglycerol polyricinoleate (PGPR), E476 is used at low levels, below 0.5%, and works by decreasing the friction between the solid particles of cacao, sugar, and milk in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behavior of a Newtonian fluid.

Polyglycerol polyricinoleate (PGPR), E476 can also be used as an emulsifier in spreads and salad dressings or to improve the texture of baked goods.
Polyglycerol polyricinoleate (PGPR), E476 is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds.

Margarine and Spreads: Polyglycerol polyricinoleate (PGPR), E476 is used in the production of margarine and spreads to enhance their emulsion stability, texture, and spreadability.
Fat-Based Products: Polyglycerol polyricinoleate (PGPR), E476 finds application in various fat-based products, including dressings, sauces, and mayonnaise, to stabilize oil-in-water emulsions and improve stability.

-Chocolate & Chocolate compound uses of Polyglycerol polyricinoleate (PGPR), E476:
Polyglycerol polyricinoleate (PGPR), E476 is a one of the most widely used emulsifier in the chocolate and confectionery industry where it is used as a viscosity reducer.
Polyglycerol polyricinoleate (PGPR), E476 reduces the Casson Yield Value, thereby reducing the amount of cocoa butter used. This provides a substantial cost saving.

-Polyglycerol polyricinoleate (PGPR), E476 reduces the viscosity of chocolate and similar coatings and compounds.
Polyglycerol polyricinoleate (PGPR), E476 works by decreasing the friction between the particles of cacao, sugar, milk, etc. present so they can flow more easily when melted.

Polyglycerol polyricinoleate (PGPR), E476 is used at low levels (below 1%).
Polyglycerol polyricinoleate (PGPR), E476 is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds.

-Margarine, Low Fat Dressings, Myonnaise and Sauces uses of Polyglycerol polyricinoleate (PGPR), E476:
Polyglycerol polyricinoleate (PGPR), E476 is used in low fat formulations.
Polyglycerol polyricinoleate (PGPR), E476 can also be used as an emulsifier in spreads and in salad dressings or as a crystal inhibitor and anticlouding agent in fractionated vegetable oils.

-In humid conditions, Polyglycerol polyricinoleate (PGPR), E476 can reduce the viscosity.
And form chocolate sugar coat quickly.
And accelerate its conglutination.
And increase adhesion, reducing the small pores.

-Polyglycerol polyricinoleate (PGPR), E476 has good thermal stability.
Polyglycerol polyricinoleate (PGPR), E476 is able to prevent crystallisation from occurring by reducing the viscosity of the chocolate syrup, thus improving its fluidity and accelerating and optimising the chocolate forming process.

-Chocolate and Confectionery uses of Polyglycerol polyricinoleate (PGPR), E476:
Polyglycerol polyricinoleate (PGPR), E476 is extensively used in chocolate manufacturing to improve the flow properties, texture, and viscosity of chocolate.

Polyglycerol polyricinoleate (PGPR), E476 prevents fat bloom and ensures even distribution of cocoa solids and cocoa butter, resulting in smoother and creamier chocolate products.

-Bakery Products uses of Polyglycerol polyricinoleate (PGPR), E476:
In the bakery industry, Polyglycerol polyricinoleate (PGPR), E476 emulsifier is utilized to enhance the texture and shelf life of baked goods such as cakes, cookies, and pastries.
Polyglycerol polyricinoleate (PGPR), E476 improves dough handling properties, increases volume, and extends freshness.

-Chocolate and Confectionery uses of Polyglycerol polyricinoleate (PGPR), E476:
Polyglycerol polyricinoleate (PGPR), E476 is extensively used in the chocolate industry.

Polyglycerol polyricinoleate (PGPR), E476 helps to improve the flow properties of chocolate during production, prevent fat bloom, and stabilize the emulsion of cocoa butter and other ingredients.
Polyglycerol polyricinoleate (PGPR), E476 also finds application in confectionery items like fillings, coatings, and spreads.

-Bakery Products uses of Polyglycerol polyricinoleate (PGPR), E476:
Polyglycerol polyricinoleate (PGPR), E476 is used in the production of baked goods such as cakes, cookies, and pastries.
Polyglycerol polyricinoleate (PGPR), E476 aids in emulsifying fats and oils, improving dough handling properties, and enhancing the texture and shelf life of these products.

-Dairy Products uses of Polyglycerol polyricinoleate (PGPR), E476:
Polyglycerol polyricinoleate (PGPR), E476 can be found in dairy-based products like ice cream, whipped toppings, and processed cheese.
Polyglycerol polyricinoleate (PGPR), E476 assists in stabilizing emulsions, preventing fat separation, and improving the texture and mouthfeel of these products.

-Chocolate and Confectionery:
Polyglycerol polyricinoleate (PGPR), E476 emulsifier is often used in chocolate production to improve the flow properties of chocolate during processing.

Polyglycerol polyricinoleate (PGPR), E476 helps in reducing the viscosity of chocolate, making it easier to handle and mold.
Additionally, Polyglycerol polyricinoleate (PGPR), E476 helps prevent the formation of fat bloom, which is a whitish coating that can develop on the surface of chocolate due to improper crystallization of cocoa butter.

-Bakery Products uses of Polyglycerol polyricinoleate (PGPR), E476:
In baked goods such as cakes, cookies, and pastries, Polyglycerol polyricinoleate (PGPR), E476 can be used as an emulsifier to improve the texture, volume, and uniformity of the final product.

Polyglycerol polyricinoleate (PGPR), E476 helps in blending fats and water-based ingredients more efficiently, resulting in a smoother batter and better overall quality.

-Margarine and Spreads uses of Polyglycerol polyricinoleate (PGPR), E476:
Polyglycerol polyricinoleate (PGPR), E476 is used in the production of margarine and spreads to stabilize the emulsion of fats and water.
Polyglycerol polyricinoleate (PGPR), E476 helps in achieving a creamy and spreadable consistency while preventing the separation of the ingredients over time.

-Salad Dressings and Sauces uses of Polyglycerol polyricinoleate (PGPR), E476:
Polyglycerol polyricinoleate (PGPR), E476 can be incorporated into salad dressings, sauces, and condiments as an emulsifier to prevent the separation of oil and water-based ingredients.
Polyglycerol polyricinoleate (PGPR), E476 helps in creating a homogeneous mixture with improved stability and viscosity.

-Margarine and Spreads uses of Polyglycerol polyricinoleate (PGPR), E476:
Polyglycerol polyricinoleate (PGPR), E476 for sale helps to stabilize the emulsion in margarine and spreads, ensuring a uniform texture and preventing oil separation.
Polyglycerol polyricinoleate (PGPR), E476 contributes to the smooth spreading consistency and enhances the overall quality of these products.

-Application of Polyglycerol polyricinoleate (PGPR), E476 in Food:
Polyglycerol polyricinoleate (PGPR), E476 is palm-oil free and qualifies as a food additive for Hahal and Kosher consumers.
Polyglycerol polyricinoleate (PGPR), E476 is also known for great functionality in the following applications:

-Chocolate uses of Polyglycerol polyricinoleate (PGPR), E476:
Polyglycerol polyricinoleate (PGPR), E476 is one of the most widely used emulsifiers in the chocolate and confectionery industry where it is used as a viscosity reducer.

Polyglycerol polyricinoleate (PGPR), E476 reduces the Casson Yield Value, thereby reducing the amount of cocoa butter used.
This provides a substantial cost saving.

-Speed up the filling and molding process for chocolate products, optimize the process and easily discharge small bubbles, and then prevent empty holes and pores in chocolate products.
When used with lecithin, Polyglycerol polyricinoleate (PGPR), E476 has a good synergistic effect, thinning the thickness of the chocolate coating to facilitate processing.

-In humid conditions, Polyglycerol polyricinoleate (PGPR), E476 can reduce the viscosity.
Quickly form a chocolate sugar layer.
And accelerate its aggregation.
And reduce small pores, increase adhesion.

USE OF POLYGLYCEROL POLYRICINOLEATE (PGPR), E476 IN CHOCOLATE:
As Polyglycerol polyricinoleate (PGPR), E476 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 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.

Polyglycerol polyricinoleate (PGPR), E476can 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.

PURPOSE OF USE OF POLYGLYCEROL POLYRICINOLEATE (PGPR), E476:
*Polyglycerol polyricinoleate (PGPR), E476 helps to produce good quality chocolate by reducing the amount of cocoa butter, mostly in the chocolate industry
*Polyglycerol polyricinoleate (PGPR), E476 eliminates the formation of small bubbles and empty holes and provides easy discharge
*Polyglycerol polyricinoleate (PGPR), E476 helps to produce chocolate of the desired fineness
*Polyglycerol polyricinoleate (PGPR), E476 does not contain any bad odor. It has good thermal stability. It is suitable for use with lecithin.
*The process becomes easier

USE AREA OF POLYGLYCEROL POLYRICINOLEATE (PGPR), E476:
Ø In chocolate and its products
Ø In low-fat products
Ø Spreadable oils (with a fat content of less than 41%)
Ø Cocoa-based confectionery
Ø Spreadable products (with a fat content of less than 10%)
Ø Sauces
Ø Ice cream mixes
Ø Confectionery
Ø Medicine and cosmetic mixtures
Ø In oil and water emulsions

USE AMOUNT OF POLYGLYCEROL POLYRICINOLEATE (PGPR), E476:
Determined by the practitioner according to the purpose of use and the desired product.

USES OF POLYGLYCEROL POLYRICINOLEATE (PGPR), E476 IN CHOCOLATE:
1. Texture Improvement:
One of the primary uses of Polyglycerol polyricinoleate (PGPR), E476 in chocolate is to improve texture.
Polyglycerol polyricinoleate (PGPR), E476 helps in reducing the viscosity of chocolate, ensuring smoother flow during molding, enrobing, and coating processes.

2. Fat Reduction:
Polyglycerol polyricinoleate (PGPR), E476 facilitates the reduction of cocoa butter content in chocolate formulations without compromising on taste or texture.
This can be beneficial for cost-effective production and achieving desired fat profiles in chocolate products.

3. Crystallization Control:
By influencing the crystallization of cocoa butter, Polyglycerol polyricinoleate (PGPR), E476 promotes the formation of smaller and more stable cocoa butter crystals.
This leads to enhanced snap, glossiness, and texture in finished chocolate products.

4. Tempering Assistance:
During the tempering process crucial for chocolate making, Polyglycerol polyricinoleate (PGPR), E476 aids in achieving the desired crystal structure.
Polyglycerol polyricinoleate (PGPR), E476 helps prevent issues such as blooming (fat migration) and ensures uniformity in chocolate appearance and texture.

5. Compatibility:
Polyglycerol polyricinoleate (PGPR), E476 is compatible with other emulsifiers like lecithin.
When used together, they synergize to improve emulsion stability, ensuring consistent quality across chocolate batches.

USES AND BENEFITS OF POLYGLYCEROL POLYRICINOLEATE (PGPR), E476:
*Chocolate Production:
Polyglycerol polyricinoleate (PGPR), E476 is primarily used to reduce the viscosity of chocolate and similar coatings.

By decreasing the friction between solid particles like cocoa, sugar, and milk, Polyglycerol polyricinoleate (PGPR), E476 allows the chocolate to flow more easily.
This property enables manufacturers to reduce the amount of cocoa butter required, leading to cost savings and lower-fat products.

*Spreads and Salad Dressings:
Polyglycerol polyricinoleate (PGPR), E476 acts as an emulsifier, ensuring a stable mixture of oil and water components, thereby improving texture and consistency.

*Baked Goods:
Polyglycerol polyricinoleate (PGPR), E476 enhances texture and extends shelf life by maintaining moisture and preventing staleness.

*Cosmetic Industry:
Polyglycerol polyricinoleate (PGPR), E476 is used as an emulsifier and skin-conditioning agent in various personal care products, including creams and lotions, due to its ability to stabilize water-in-oil emulsions.

Polyglycerol polyricinoleate (PGPR), E476 is valued for its ability to improve product quality and processing efficiency across multiple industries.

WHAT ARE THE COMMON FOOD USES OF POLYGLYCEROL POLYRICINOLEATE (PGPR), E476?
The common applications of Polyglycerol polyricinoleate (PGPR), E476 are as an emulsifier in chocolates.
Polyglycerol polyricinoleate (PGPR), E476 also can be used in confectionery fillings to reduce fat and improve the flow properties, and in low-fat spreads to stabilize the emulsion and improve mouthfeel and spreadability.

WHAT IS POLYGLYCEROL POLYRICINOLEATE (PGPR), E476 IN CHOCOLATE?
Polyglycerol polyricinoleate (PGPR), E476 is common to see it in the ingredients list of the chocolate candy which you might find in the supermarket.
Let’s see Polyglycerol polyricinoleate (PGPR), E476's functions in chocolate.

1. Viscosity reduction agent
Polyglycerol polyricinoleate (PGPR), E476 has good thermal stability.
The most important advantage in chocolate manufacturing is Polyglycerol polyricinoleate (PGPR), E476's ability in preventing crystals occur by reducing the viscosity of the chocolate slurry, thereby improving its fluidity, accelerating and optimizing the chocolate moulding process.

2. Eliminating bubble formation and empty holes
Polyglycerol polyricinoleate (PGPR), E476 also help release small bubbles generated during the moulding process, thereby avoiding bubbles and holes in the chocolate product.

3. Synergistic with lecithin
Polyglycerol polyricinoleate (PGPR), E476 has a good synergistic effect when used together with lecithin (an emulsifier, E322).

4. Reduction of cocoa butter
Polyglycerol polyricinoleate (PGPR), E476 can significantly reduce the shear stress and the amount of cocoa butter needed (to reduce the cost for chocolate manufacturers) in chocolate formulations, along with the reduction of the thickness of the chocolate coating, and improve the ease of processing.

WHAT OTHER FOOD MAY CONTAIN POLYGLYCEROL POLYRICINOLEATE (PGPR), E476?
The following products may with Polyglycerol polyricinoleate (PGPR), E476:
*Spreadable fats
*Cocoa products
*Cocoa-based confectionery
*Emulsified sauces

IS POLYGLYCEROL POLYRICINOLEATE (PGPR), E476 SAFE TO EAT?
Yes, Polyglycerol polyricinoleate (PGPR), E476 has been approved as a safe emulsifier by U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), as well as Joint FAO/WHO Expert Committee on Food Additives (JECFA).

BENEFITS OF USINF POLYGLYCEROL POLYRICINOLEATE (PGPR), E476 IN CHOCOLATE:
1. Improved Processing:
Polyglycerol polyricinoleate (PGPR), E476 enables smoother processing of chocolate, reducing production challenges related to viscosity and flow properties.
2. Enhanced Texture:
The controlled crystallization facilitated by Polyglycerol polyricinoleate (PGPR), E476 results in chocolates with superior texture, snap, and gloss.
3. Cost Efficiency:
By allowing for reduced cocoa butter content while maintaining quality, Polyglycerol polyricinoleate (PGPR), E476 contributes to cost-effective chocolate production.
4. Consistent Quality:
Polyglycerol polyricinoleate (PGPR), E476's emulsification and crystallization control properties help maintain consistent chocolate quality and appearance across production batches.
5. Regulatory Approval:
Polyglycerol polyricinoleate (PGPR), E476 has received regulatory approval as a safe food additive, providing assurance of its safety and suitability for use in chocolate and confectionery products.

FEATURES OF POLYGLYCEROL POLYRICINOLEATE (PGPR), E476:
*Superior Emulsifying Ability:
Polyglycerol polyricinoleate (PGPR), E476 emulsifier exhibits excellent emulsifying properties, effectively dispersing oil and water phases in food formulations.

*Versatility:
Polyglycerol polyricinoleate (PGPR), E476 is compatible with a wide range of food ingredients and can be used in various food applications, including chocolate, margarine, and baked goods.

*Texture Improvement:
Polyglycerol polyricinoleate (PGPR), E476 in food enhances the texture and mouthfeel of food products, contributing to a smoother and creamier consistency.

*Stability Enhancement:
Polyglycerol polyricinoleate (PGPR), E476 increases the stability of food emulsions, preventing phase separation and maintaining uniformity throughout storage and processing.

ADVANTAGES OF POLYGLYCEROL POLYRICINOLEATE (PGPR), E476:
Products advantages
*Kosher/ Halal/ ISO9001/ ISO22000/ RSPO Certificated
*OEM/ ODM Services
*No MOQ Required, More Opportunities
*Excellent Pre-sales Service & After-sales Service
*Fast Shipping & Best Price
*Free Samples Available

CHARACTERS OF POLYGLYCEROL POLYRICINOLEATE (PGPR), E476:
Polyglycerol polyricinoleate (PGPR), E476 is a yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot grease, non-ionic water-oil emulsifier (W / O).

Polyglycerol polyricinoleate (PGPR), E476 is a runny liquid, insoluble in cold water and ethanol, soluble in hot grease, nonionic water-oil emulsifier (W/O).
PGPR, E code is E476, called Polyglycerol polyricinoleate (PGPR), E476 emulsifier, so we also call it E476 emulsifier, CAS NO.: 29894-35-7.

PHYSICAL AND CHEMICAL PROPERTIES OF POLYGLYCEROL POLYRICINOLEATE (PGPR), E476:
*Appearance:
Polyglycerol polyricinoleate (PGPR), E476 ia a clear, highly viscous liquid with a light brown color

*Solubility:
Polyglycerol polyricinoleate (PGPR), E476 is insoluble in water and ethanol; soluble in ether, hydrocarbons, and halogenated hydrocarbons

*Chemical Structure:
Polyglycerol polyricinoleate (PGPR), E476 is composed of polyglycerol and polyricinoleic acid units, resulting from the esterification of polyglycerols with condensed castor oil fatty acids

IS POLYGLYCEROL POLYRICINOLEATE (PGPR), E476 SAFE TO EAT?
Yes, Polyglycerol polyricinoleate (PGPR), E476 is safe.
Polyglycerol polyricinoleate (PGPR), E476 has been approved for use as a food additive by regulatory agencies such as the FDA (Food and Drug Administration) in the United States and the EFSA (European Food Safety Authority) in the EU.
Polyglycerol polyricinoleate (PGPR), E476 is considered safe for consumption within specified limits and undergoes rigorous safety assessments before approval for food applications.

MANUFACTURE OF POLYGLYCEROL POLYRICINOLEATE (PGPR), E476:
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 Polyglycerol polyricinoleate (PGPR), E476.

PROPERTIES OF POLYGLYCEROL POLYRICINOLEATE (PGPR), E476:
*Composition:
Emulsifier E476 is a mixture of esters of polyglycerol and fatty acids derived from castor oil (specifically, ricinoleic acid).

*Source:
Emulsifier E476 is derived from castor oil, which is obtained from the seeds of the castor plant (Ricinus communis).

*Appearance:
Emulsifier E476 is typically a yellow to amber-colored viscous liquid or solid, depending on the specific grade and processing.

*Solubility:
Emulsifier E476 is soluble in fat and oil.

*Melting Point:
The melting point of Emulsifier E476 can vary depending on the specific composition.

*Chemical Stability:
Emulsifier E476 is stable under normal storage and processing conditions.

*pH Stability:
Emulsifier E476 is relatively stable across a wide pH range.

*Safety:
Emulsifier E476 is considered safe for consumption when used in accordance with regulations and within recommended levels.
It has been extensively evaluated for its safety and is approved for use by regulatory authorities worldwide.

THE WORLDWIDE MARKET OF POLYGLYCEROL POLYRICINOLEATE (PGPR), E476:
The worldwide Polyglycerol polyricinoleate (PGPR), E476 food additive market for the chocolate industry had been controlled by a multinational that produced a high functionality PGPR and had a monopoly in this segment.
They controlled this high functionality segment for over a decade and had no competition.

In 2014, Savannah was the first company to be able to produce a Polyglycerol polyricinoleate (PGPR), E476 with the same functionality and break this monopoly.
Multinational chocolate manufacturers have been the first to affirm Savannah’s quality and several large and small chocolate producers worldwide have also seen the merit in using Savannah’s DynaVisc 999.

*Viscosity reduction testing:
The percentage reduction in viscosity achieved through the use of Savannah’s 999 grade can be calculated with a very simple mathematical formula.

This formula is referred to as Viscosity Reducing Power or Viscosity Reduction Index.
(Original Starting Viscosity of Chocolate - Viscosity after addition of 0.2% DynaVisc 999) / Original Starting Viscosity of Chocolate
This number, multiplied by 100, is the percentage viscosity reduction achieved.

Example:
(21900 cps - 4350 cps) / 21900 cps
0.80 x 100 = 80.13%

Polyglycerol polyricinoleate (PGPR), E476 provides the highest viscosity reduction in chocolates with low levels of fat.
Polyglycerol polyricinoleate (PGPR), E476 is also highly cost-effective since a considerably lower amount is required to produce the desired results.

HOW IS POLYGLYCEROL POLYRICINOLEATE (PGPR), E476 MADE?
Polyglycerol polyricinoleate (PGPR), E476 is a mixture of esterified products manufactured by the esterification of polyglycerol with condensed castor oil fatty acids.
The brief 3 step manufacturing processes as follows:

1. Polyglycerols preparation:
Glycerol is heated to above 200 ℃ in the presence of an alkali catalyst to produce polyglycerol.

2. Condensation of the castor oil fatty acids:
Castor oil fatty acids (synthesized by hydrolysing castor oil in water) are heated to above 200 ℃ to create interesterified ricinoleic fatty acid chains of varying lengths.

3. Esterification:
Then polyglycerol mixed with interesterified ricinoleic fatty acids to produce PGPR with different chain lengths.

Fatty acids In Castor Oil
Castor oil is a vegetable oil that can be pressed from castor beans.
It is mainly composed of ricinoleic acid (85–95%).
Other components are oleic acid (2–6%), linoleic acid (1–5%), stearic acid (0.5–1%) and palmitic acid (0.5–1%)

PROPERTIES OF POLYGLYCEROL POLYRICINOLEATE (PGPR), E476:
*Appearance
Polyglycerol polyricinoleate (PGPR), E476 is a clear, highly viscous liquid.

*HLB Value
Polyglycerol polyricinoleate (PGPR), E476 is strong lipophilic W/O emulsifier and can form stable emulsions even when the water content is very high.

*Solubility
Polyglycerol polyricinoleate (PGPR), E476 is insoluble in water and in ethanol; soluble in ether.

Polyglycerol polyricinoleate (PGPR), E476 consists of polyglycerol as the hydrophilic group and interesterified ricinoleic fatty acids as the hydrophobic group in its structure.

PHYSICAL and CHEMICAL PROPERTIES of POLYGLYCEROL POLYRICINOLEATE (PGPR), E476:
CAS Number: 29894-35-7
IUPAC name: 1,2,3-Propanetriol, homopolymer, (9Z,12R)-12-hydroxy-9-octadecenoate
EC Number: Not specified in the provided sources
Appearance: Yellowish viscous liquid
Acid Value: Max 6 mgKOH/gm
Polyglycerol: Less than 10%
Hydroxyl Value: 80-100 mgKOH/gm
Viscosity: 700-900 CPS at 60°C
Saponification Value: 170-185 mgKOH/gm
Chemical Name: Polyglycerol Polyricinoleate (PGPR)

Common Name: Emulsifier E476
E Number: E476
Function: Emulsifying agent
E Number: E 476
Form: Viscous Liquid
Colour: Amber Honey
Acid Value: Max 6 mgKOH/gm
Polyglycerol: Less than 10%
Hydroxyl Value: 80-100 mgKOH/gm
Viscosity: 700-900 CPS at 60°C
Saponification Value: 170-185 mgKOH/gm

FIRST AID MEASURES of POLYGLYCEROL POLYRICINOLEATE (PGPR), E476:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of POLYGLYCEROL POLYRICINOLEATE (PGPR), E476:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of POLYGLYCEROL POLYRICINOLEATE (PGPR), E476:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of POLYGLYCEROL POLYRICINOLEATE (PGPR), E476:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of POLYGLYCEROL POLYRICINOLEATE (PGPR), E476:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of POLYGLYCEROL POLYRICINOLEATE (PGPR), E476:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available