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Polyglycerol Ricinoleate is a nonionic lipophilic emulsifier produced through the esterification of polyglycerol with condensed ricinoleic acid derived from castor oil.
Polyglycerol Ricinoleate is widely known as Polyglycerol Polyricinoleate or PGPR and is identified as food additive E476 or INS 476.
Polyglycerol Ricinoleate controls interfacial behavior, improves pigment and particle wetting, and modifies the flow properties of chocolate, food emulsions, and personal care formulations.
CAS Number: 29894-35-7
EC Number: Not assigned in the official EU specification for E476; 608-428-5 is reported for certain Polyglyceryl-3 Polyricinoleate registrations
Molecular Formula: Variable polymeric ester; representative expression C₁₈H₃₄O₃·x(C₃H₈O₃)ₙ
Molecular Weight: Variable; no single fixed molecular weight
SYNONYMS
Polyglycerol Ricinoleate, Polyglycerol Polyricinoleate, Polyglycerolpolyricinoleate, Polyglyceryl Polyricinoleate, Polyglyceryl-3 Polyricinoleate, Polyglycerin Polyricinoleate, Polyglycerin-3 Polyricinoleate, PGPR, PGPR Emulsifier, E476, E 476, INS 476, Food Additive 476, Polyglycerol Esters of Interesterified Ricinoleic Acid, Polyglycerol Esters of Polycondensed Ricinoleic Acid, Polyglycerol Esters of Polycondensed Fatty Acids from Castor Oil, Glycerol Esters of Condensed Castor Oil Fatty Acids, Glycerin Esters of Condensed Castor Oil Fatty Acids, Glyceran Esters of Condensed Castor Oil Fatty Acid, Polyglycerol Esters of Condensed Castor Oil Fatty Acids, Polyglycerol Ester of Polyricinoleic Acid, Polyglycerol Ester of Ricinoleic Acid Estolides, Polyglycerol Ricinoleic Acid Ester, Polyricinoleic Acid Polyglycerol Ester, Castor-Oil-Derived Polyglycerol Ester, Castor Oil Fatty Acid Polyglycerol Ester, Ricinoleic Acid Polyglycerol Ester, Polyricinoleate Emulsifier, Chocolate Emulsifier PGPR, Chocolate Viscosity Reducer, Chocolate Yield-Value Reducer, Lipophilic Food Emulsifier, Water-in-Oil Food Emulsifier, W/O Emulsifier, Low-HLB Emulsifier, Nonionic Food Emulsifier, Confectionery Emulsifier, Cocoa Product Emulsifier, Compound-Coating Emulsifier, Fat-Continuous Emulsifier, Pigment-Wetting Emulsifier, Cosmetic W/O Emulsifier, Color-Cosmetic Emulsifier, Polyglyceryl-3 Polyricinoleate INCI, PGPR E476, CAS 29894-35-7, CAS 68936-89-0, 9-Octadecenoic Acid, 12-Hydroxy-, Polymer with 1,2,3-Propanetriol, 1,2,3-Propanetriol Homopolymer Ricinoleate, Ricinoleic Acid Estolide Polyglycerol Ester
APPLICATIONS
Polyglycerol Ricinoleate serves as a highly effective co-emulsifier in milk, dark, white, and compound chocolate formulations.
Polyglycerol Ricinoleate reduces the yield value of chocolate masses and allows chocolate to begin flowing under lower applied force.
Polyglycerol Ricinoleate supports chocolate formulations requiring precise control of viscosity and flow during industrial processing.
Polyglycerol Ricinoleate enables manufacturers to adjust rheology without depending solely on additional cocoa butter or other expensive fats.
Polyglycerol Ricinoleate facilitates rapid and uniform distribution of liquid chocolate throughout complex mould cavities.
Polyglycerol Ricinoleate helps chocolate reach corners, fine details, and narrow sections before crystallization begins.
Polyglycerol Ricinoleate promotes the release of trapped air during the vibration stage of moulded chocolate production.
Polyglycerol Ricinoleate reduces the occurrence of visible air bubbles, pinholes, and incomplete mould filling.
Polyglycerol Ricinoleate contributes to thinner and more uniform chocolate shells in moulded confectionery.
Polyglycerol Ricinoleate helps manufacturers control shell weight while maintaining complete internal mould coverage.
Polyglycerol Ricinoleate performs effectively in chocolate enrobing systems where coating thickness must remain consistent.
Polyglycerol Ricinoleate allows enrobing chocolate to flow evenly over biscuits, wafers, bars, cakes, fruits, and confectionery centres.
Polyglycerol Ricinoleate helps prevent excessively thick chocolate feet from forming beneath enrobed products.
Polyglycerol Ricinoleate supports cleaner edges and a more controlled coating profile during continuous enrobing.
Polyglycerol Ricinoleate improves the processing behavior of low-fat and reduced-cocoa-butter chocolate formulations.
Polyglycerol Ricinoleate compensates for part of the flow resistance created when the continuous fat phase is reduced.
Polyglycerol Ricinoleate enables chocolate manufacturers to reduce added cocoa butter while retaining workable processing rheology.
Polyglycerol Ricinoleate can therefore contribute to formulation cost control when sensory quality and regulatory requirements are maintained.
Polyglycerol Ricinoleate functions alongside lecithin in chocolate and cocoa-based confectionery systems.
Polyglycerol Ricinoleate primarily controls yield value while lecithin can provide complementary effects on plastic viscosity and interfacial behavior.
Polyglycerol Ricinoleate supports chocolate recipes containing alternative emulsifiers or ammonium phosphatides.
Polyglycerol Ricinoleate allows the complete emulsifier system to be optimized for cost, flow, taste, and processing consistency.
Polyglycerol Ricinoleate contributes to stable batch-to-batch rheology in chocolate production.
Polyglycerol Ricinoleate reduces the effect of natural variations in cocoa solids, milk powder, sugar particle distribution, and fat composition.
Polyglycerol Ricinoleate facilitates the manufacture of chocolate containing nuts, cereal pieces, biscuit fragments, dried fruit, or other inclusions.
Polyglycerol Ricinoleate improves the movement of chocolate around inclusions and promotes more complete surface coverage.
Polyglycerol Ricinoleate supports chocolate drops, chips, buttons, shells, tablets, pralines, and filled chocolate articles.
Polyglycerol Ricinoleate provides controlled flow during depositing, moulding, cooling, and demoulding operations.
Polyglycerol Ricinoleate improves the processing of chocolate fillings, cocoa spreads, and fat-based confectionery centres.
Polyglycerol Ricinoleate helps maintain pumpability and controlled flow when particulate ingredients are dispersed throughout a continuous fat phase.
Polyglycerol Ricinoleate functions in compound coatings based on vegetable fats rather than cocoa butter.
Polyglycerol Ricinoleate supports smooth application and controlled coating weight in bakery, wafer, ice cream, and confectionery products.
Polyglycerol Ricinoleate facilitates thin and uniform fat-based coatings for frozen desserts and ice cream products.
Polyglycerol Ricinoleate helps coating formulations flow around cold surfaces before the fat phase solidifies.
Polyglycerol Ricinoleate contributes to reduced energy demand during chocolate pumping, mixing, depositing, and enrobing.
Polyglycerol Ricinoleate lowers mechanical resistance and can allow processing at optimized temperatures and pressures.
Polyglycerol Ricinoleate supports faster chocolate production lines by improving flow through pipes, pumps, valves, and depositing equipment.
Polyglycerol Ricinoleate helps reduce interruptions caused by poor mould filling, excessive coating thickness, or unstable rheology.
Polyglycerol Ricinoleate enables manufacturers to obtain consistent chocolate quality while processing raw materials with natural compositional variation.
Polyglycerol Ricinoleate provides a practical rheology-control tool for both standard and premium confectionery recipes.
Polyglycerol Ricinoleate serves as a water-in-oil emulsifier in low-fat spreads where permitted by applicable food regulations.
Polyglycerol Ricinoleate helps disperse fine water droplets throughout the continuous edible-fat phase.
Polyglycerol Ricinoleate supports reduced-fat margarine and spreadable fat formulations requiring stable moisture distribution.
Polyglycerol Ricinoleate contributes to emulsion stability while helping prevent water separation during storage.
Polyglycerol Ricinoleate functions in salad dressings and emulsified sauces formulated with an oil-continuous structure.
Polyglycerol Ricinoleate improves the dispersion of aqueous ingredients throughout the surrounding fat phase.
Polyglycerol Ricinoleate contributes to fat-based fillings and spreads containing sugar, cocoa powder, milk solids, or nut ingredients.
Polyglycerol Ricinoleate helps wet finely divided particles and maintain uniform distribution throughout the filling mass.
Polyglycerol Ricinoleate supports selected processed cheese, dairy analogue, and dairy dessert applications where E476 is legally authorized.
Polyglycerol Ricinoleate must be used only within the food categories and maximum levels permitted in the intended market.
Polyglycerol Ricinoleate functions as a lipophilic emulsifier in cosmetic water-in-oil creams and lotions.
Polyglycerol Ricinoleate stabilizes fine aqueous droplets throughout a continuous phase composed of oils, esters, waxes, or silicones.
Polyglycerol Ricinoleate supports low-viscosity water-in-oil emulsions that require stability without a heavy wax structure.
Polyglycerol Ricinoleate forms an interfacial layer that helps reduce droplet coalescence during storage.
Polyglycerol Ricinoleate contributes to liquid foundations containing water, emollients, pigments, and film-forming ingredients.
Polyglycerol Ricinoleate promotes uniform pigment distribution and consistent color payoff across the skin.
Polyglycerol Ricinoleate facilitates pigment wetting in foundations, concealers, cream blushes, and bronzing products.
Polyglycerol Ricinoleate reduces dry agglomerates when adequate milling or homogenization is applied.
Polyglycerol Ricinoleate supports BB creams and CC creams combining color correction, skin care, and water-resistant emulsion performance.
Polyglycerol Ricinoleate enables oil-soluble and water-soluble ingredients to remain distributed within one formulation.
Polyglycerol Ricinoleate functions in water-resistant sunscreen emulsions containing organic ultraviolet filters or dispersed mineral powders.
Polyglycerol Ricinoleate improves oil-phase continuity and supports uniform application over the skin.
Polyglycerol Ricinoleate promotes the dispersion of titanium dioxide, zinc oxide, iron oxides, and other hydrophilic powders within oily media.
Polyglycerol Ricinoleate helps prevent powder agglomeration in hydrophobic cosmetic environments.
Polyglycerol Ricinoleate contributes to lipsticks, lip glosses, lip balms, and liquid lip colors.
Polyglycerol Ricinoleate improves pigment wetting, oil distribution, glide, and uniform deposition across the lips.
Polyglycerol Ricinoleate supports mascara and eyebrow formulations containing waxes, oils, pigments, and small aqueous phases.
Polyglycerol Ricinoleate contributes to cohesive texture and consistent transfer from the applicator.
Polyglycerol Ricinoleate serves as an emulsifying component in cleansing oils and cleansing balms.
Polyglycerol Ricinoleate helps oily formulations interact with rinse water and supports removal of makeup, sunscreen, and sebum.
Polyglycerol Ricinoleate prevents hydrophilic powders or ingredients from rapidly agglomerating in cleansing oils.
Polyglycerol Ricinoleate improves the uniformity of multipurpose oil-based cleansing systems.
Polyglycerol Ricinoleate contributes to rich body creams, barrier creams, hand creams, and protective skin formulations.
Polyglycerol Ricinoleate supports persistent oil-continuous emulsions with a nourishing and velvety sensory profile.
Polyglycerol Ricinoleate functions as a co-emulsifier with compatible nonionic surfactants and polyglyceryl esters.
Polyglycerol Ricinoleate enables formulators to adjust HLB balance, viscosity, droplet size, and application properties.
Polyglycerol Ricinoleate supports hot-process and cold-process cosmetic emulsification when the selected commercial grade permits both methods.
Polyglycerol Ricinoleate provides formulation flexibility across creams, lotions, makeup, cleansing products, and oil-rich emulsions.
Polyglycerol Ricinoleate contributes to natural-positioned, PEG-free, vegan, and plant-derived cosmetic formulations when supported by supplier certification.
Polyglycerol Ricinoleate origin and certification claims must be confirmed from the documentation for the selected commercial grade.
Polyglycerol Ricinoleate serves as a specialized emulsifier in pharmaceutical, nutraceutical, and technical formulations when an appropriate grade is selected.
Polyglycerol Ricinoleate requires application-specific regulatory, compatibility, purity, and safety evaluation outside established food and cosmetic uses.
DESCRIPTION
Polyglycerol Ricinoleate is a complex mixture of polyglycerol esters of condensed or polycondensed ricinoleic acid.
Polyglycerol Ricinoleate does not consist of one uniform low-molecular-weight molecule with a single precisely defined structure.
Polyglycerol Ricinoleate is commonly produced from glycerol and ricinoleic acid obtained from purified castor-oil fatty acids.
Polyglycerol Ricinoleate food-grade manufacture requires castor-oil-derived raw materials that are free from ricin.
Polyglycerol Ricinoleate contains a hydrophilic polyglycerol region and multiple strongly lipophilic polyricinoleate chains.
Polyglycerol Ricinoleate gains water-in-oil emulsifying and particle-wetting behavior from this amphiphilic architecture.
Polyglycerol Ricinoleate is manufactured by first polymerizing glycerol into a controlled mixture of polyglycerols.
Polyglycerol Ricinoleate production then involves esterification of the polyglycerol fraction with condensed castor-oil fatty acids.
Polyglycerol Ricinoleate contains ricinoleic acid chains that can condense through their natural hydroxyl functionality to form estolide structures.
Polyglycerol Ricinoleate contains several possible chain lengths and esterification patterns because both raw-material components are distributions.
Polyglycerol Ricinoleate is represented in regulatory literature by a generalized polymeric formula rather than one exact molecular formula.
Polyglycerol Ricinoleate therefore has a variable molecular weight that depends on polyglycerol composition and polyricinoleate chain length.
Polyglycerol Ricinoleate generally appears as a clear, pale-yellow to amber or brown, highly viscous liquid.
Polyglycerol Ricinoleate color, odor, viscosity, and flow can vary according to raw-material quality, purification, and commercial grade.
Polyglycerol Ricinoleate is insoluble in water and ethanol under official food-additive identification tests.
Polyglycerol Ricinoleate is soluble in ether, hydrocarbons, and halogenated hydrocarbons according to regulatory specifications.
Polyglycerol Ricinoleate has a strongly lipophilic character and preferentially remains in fat or oil phases.
Polyglycerol Ricinoleate locates at interfaces where Polyglycerol Ricinoleate can interact with water droplets, sugar particles, cocoa solids, milk solids, or cosmetic pigments.
Polyglycerol Ricinoleate reduces the interparticle forces that contribute to the yield value of concentrated chocolate suspensions.
Polyglycerol Ricinoleate creates a lubricating and wetting layer around solid particles dispersed in the continuous fat phase.
Polyglycerol Ricinoleate primarily reduces chocolate yield value rather than acting only as a conventional viscosity diluent.
Polyglycerol Ricinoleate allows chocolate to begin flowing more easily while the effect on high-shear viscosity depends on the complete formulation.
Polyglycerol Ricinoleate can complement lecithin because each emulsifier influences chocolate rheology through a different balance of interfacial effects.
Polyglycerol Ricinoleate dosage should be optimized because excessive addition may alter flow, sensory quality, crystallization, or regulatory compliance.
Polyglycerol Ricinoleate food additive specifications identify the polyglycerol fraction as being composed mainly of di-, tri-, and tetraglycerols.
Polyglycerol Ricinoleate specifications limit the proportion of polyglycerols equal to or higher than heptaglycerol.
Polyglycerol Ricinoleate food-grade quality is commonly controlled through acid value, hydroxyl value, refractive index, glycerol composition, and impurity limits.
Polyglycerol Ricinoleate commercial grades may additionally be characterized through viscosity-reducing power, color, odor, moisture, and sensory neutrality.
Polyglycerol Ricinoleate cosmetic grades are frequently identified by the INCI name Polyglyceryl-3 Polyricinoleate.
Polyglycerol Ricinoleate cosmetic grades may have different compositional, purity, certification, and performance specifications from food-grade E476.
Polyglycerol Ricinoleate is liquid at normal processing temperatures for many commercial grades.
Polyglycerol Ricinoleate may become more viscous at low temperature and less viscous when gently warmed.
Polyglycerol Ricinoleate contains unsaturated fatty chains that remain susceptible to gradual oxidative deterioration.
Polyglycerol Ricinoleate oxidation can increase color, odor, acidity, or viscosity during unsuitable storage.
Polyglycerol Ricinoleate should be protected from excessive heat, prolonged exposure to air, direct sunlight, and metal contamination.
Polyglycerol Ricinoleate can be maintained more effectively in tightly closed containers with minimal headspace and clean handling equipment.
Polyglycerol Ricinoleate can undergo hydrolysis during prolonged exposure to strong acids, strong bases, high water activity, or excessive processing temperatures.
Polyglycerol Ricinoleate hydrolysis can increase free fatty acids and alter emulsifying or rheological performance.
Polyglycerol Ricinoleate quality must be selected according to the intended food, cosmetic, pharmaceutical, or industrial application.
Polyglycerol Ricinoleate identified only by a generic chemical name should not automatically be assumed to meet food-additive or cosmetic-grade specifications.
Polyglycerol Ricinoleate use in food must comply with the approved food categories, maximum levels, labeling rules, and purity requirements of the destination market.
Polyglycerol Ricinoleate use in cosmetic formulations must comply with the current supplier documentation and applicable cosmetic regulations.
Polyglycerol Ricinoleate should be evaluated in the complete formulation through rheology, stability, sensory, compatibility, and process testing.
Polyglycerol Ricinoleate performance depends on concentration, fat composition, solid-particle surface, emulsifier combinations, temperature, shear, and manufacturing sequence.
PROPERTIES
Chemical Name: Polyglycerol Ricinoleate
Preferred Food Additive Name: Polyglycerol Polyricinoleate
Cosmetic INCI Name: Polyglyceryl-3 Polyricinoleate for commonly associated cosmetic grades
Abbreviation: PGPR
Food Additive Number: E476
Codex INS Number: 476
Chemical Class: Polyglycerol ester of condensed ricinoleic acid
Functional Class: Nonionic emulsifier
Primary Food Function: Chocolate rheology modifier and water-in-oil emulsifier
Primary Cosmetic Function: Water-in-oil emulsifier and pigment-wetting agent
CAS Number: 29894-35-7
Alternative CAS Number: 68936-89-0 for a related registered main-component description
EC Number: Not assigned in the official EU E476 specification
Reported Cosmetic Registration Number: 608-428-5 for certain Polyglyceryl-3 Polyricinoleate records
Molecular Formula: Variable polymeric ester
Representative Formula Expression: C₁₈H₃₄O₃·x(C₃H₈O₃)ₙ
Molecular Weight: Variable and not uniquely defined
Raw-Material Origin: Polyglycerol and condensed castor-oil fatty acids
Ricinoleic Acid Source: Purified castor oil
Physical State: Highly viscous liquid
Appearance: Clear pale-yellow, amber, or brownish liquid, grade dependent
Odor: Mild fatty odor or substantially neutral odor in refined food grades
Taste: Neutral or nearly neutral in appropriately refined food grades
Ionic Character: Nonionic
Polarity: Strongly lipophilic
HLB Character: Low-HLB water-in-oil emulsifier
Water Solubility: Insoluble
Ethanol Solubility: Insoluble
Ether Solubility: Soluble
Hydrocarbon Solubility: Soluble
Halogenated Hydrocarbon Solubility: Soluble
Refractive Index at 65°C: 1.4630–1.4665 according to EU E476 specifications
Hydroxyl Value: 80–100 according to EU E476 specifications
Acid Value: Maximum 6 according to EU E476 specifications
Principal Polyglycerol Fraction: Minimum 75% combined di-, tri-, and tetraglycerols
Higher Polyglycerols: Maximum 10% equal to or higher than heptaglycerol
Arsenic: Maximum 0.1 mg/kg under updated EU specifications
Lead: Maximum 0.1 mg/kg under updated EU specifications
Mercury: Maximum 0.1 mg/kg under updated EU specifications
Cadmium: Maximum 0.1 mg/kg under updated EU specifications
3-MCPD and 3-MCPD Esters: Maximum 2.5 mg/kg expressed as 3-MCPD under updated EU specifications
Glycidyl Fatty Acid Esters: Maximum 1 mg/kg expressed as glycidol under updated EU specifications
Chocolate Function: Reduction of yield value and improvement of flow
Emulsion Orientation: Water-in-oil and fat-continuous systems
Pigment-Wetting Ability: High in compatible oil phases
Volatility: Very low
Vapor Pressure: Negligible under normal conditions
Oxidation Sensitivity: Moderate because of unsaturated ricinoleate chains
Hydrolysis Sensitivity: Increased under strong acidic, alkaline, or prolonged high-temperature conditions
Combustibility: Combustible organic liquid under suitable fire conditions
Flash Point: Grade dependent; consult the supplier-specific Safety Data Sheet
Recommended Processing: Incorporate into the fat or oil phase under controlled mixing
Representative Food Applications: Chocolate, compound coatings, cocoa-based confectionery, spreads, and other legally permitted food emulsions
Representative Cosmetic Applications: Foundations, BB creams, sunscreens, lip products, cleansing oils, and water-in-oil creams
Food Regulatory Status: Authorized as E476 only under applicable regional conditions of use
Shelf Life: Supplier dependent; some commercial PGPR food grades provide a minimum shelf life of 24 months
Storage Conditions: Cool, dry, tightly closed, and protected from heat, light, air, and contamination
FIRST AID
Inhalation: Move the person exposed to Polyglycerol Ricinoleate mist, aerosol, or thermal decomposition fumes into fresh air.
Obtain medical attention if Polyglycerol Ricinoleate exposure causes persistent coughing, respiratory irritation, dizziness, or breathing difficulty.
Skin Contact: Wash skin exposed to Polyglycerol Ricinoleate thoroughly with soap and water.
Cool skin immediately with water and obtain medical attention when contact involves heated Polyglycerol Ricinoleate and produces a thermal burn.
Eye Contact: Rinse eyes exposed to Polyglycerol Ricinoleate cautiously with clean water for at least 15 minutes.
Remove contact lenses when easy to do and obtain medical advice if Polyglycerol Ricinoleate causes continuing redness, pain, or visual disturbance.
Ingestion: Rinse the mouth thoroughly after accidental ingestion of Polyglycerol Ricinoleate.
Do not induce vomiting unless instructed by medical personnel and obtain medical advice after significant ingestion or the development of symptoms.
Note to Physicians: Treat Polyglycerol Ricinoleate exposure symptomatically and provide supportive care.
Consult the current supplier-specific Safety Data Sheet because Polyglycerol Ricinoleate grades may differ in purity, additives, and hazard classification.
HANDLING AND STORAGE
Handling: Handle Polyglycerol Ricinoleate according to good industrial hygiene and food, cosmetic, or chemical manufacturing practices.
Avoid overheating Polyglycerol Ricinoleate and prevent unnecessary contact with the eyes, skin, clothing, and incompatible substances.
Ventilation: Provide adequate general ventilation wherever Polyglycerol Ricinoleate is heated, pumped, sprayed, or mixed at high speed.
Use local exhaust ventilation when Polyglycerol Ricinoleate processing generates mist, aerosol, vapor, or decomposition fumes.
Storage: Store Polyglycerol Ricinoleate in tightly closed original or supplier-approved containers within a cool, dry, and well-ventilated area.
Protect Polyglycerol Ricinoleate from excessive heat, direct sunlight, prolonged air exposure, moisture, strong oxidizers, and contamination.
Spill and Leak Procedures: Contain spilled Polyglycerol Ricinoleate with sand, earth, or another inert absorbent material.
Prevent Polyglycerol Ricinoleate from entering drains and place recovered Polyglycerol Ricinoleate in labeled containers for reuse or regulated disposal.
Handling Precautions: Wear suitable gloves, safety glasses, and protective work clothing while handling bulk Polyglycerol Ricinoleate.
Clean spilled Polyglycerol Ricinoleate promptly because Polyglycerol Ricinoleate can produce a slippery walking surface and consult the current Safety Data Sheet before commercial use.
