POLYGLYCEROLPOLYRICINOLEATE

Polyglycerolpolyricinoleate is a highly effective emulsifier used mainly in chocolate production.
Polyglycerolpolyricinoleate reduces viscosity, improves flow, and enables lower cocoa butter usage.
Polyglycerolpolyricinoleate plays a key role in stabilizing water-in-oil systems and optimizing processing performance.

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

Synonyms: 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

Polyglycerolpolyricinoleate is a yellow, viscous liquid, insoluble in cold water and ethanol, but soluble in hot oil.
Polyglycerolpolyricinoleate is a non-ionic water-oil emulsifier (W/O).

Polyglycerolpolyricinoleate is a specialized emulsifier used primarily in chocolate and confectionery applications.
Polyglycerolpolyricinoleate's main role reducing viscosity so chocolate flows easily during molding, enrobing, and coating.
Polyglycerolpolyricinoleate works alongside lecithin to improve processing efficiency without compromising taste or texture. 

By lowering the yield value of chocolate, Polyglycerolpolyricinoleate helps manufacturers achieve smooth, uniform coatings and fillings while reducing the need for excess cocoa butter.
This makes it a cost-effective solution for chocolate makers who want consistent performance and high-quality results. 

Polyglycerolpolyricinoleate is a yellowish, viscous liquid, and is strongly lipophilic: Polyglycerolpolyricinoleate is soluble in fats and oils and insoluble in water and ethanol.

Polyglycerolpolyricinoleate is an emulsifier derived from castor oil and glycerol.
Polyglycerolpolyricinoleate is a lipophilic (fat-loving) yellowish, viscous liquid.
Therefore, Polyglycerolpolyricinoleate is an excellent emulsifier for oil-in-water mixtures.

Polyglycerolpolyricinoleate is primarily used in the food industry, particularly in chocolate and confectionery products.
Polyglycerolpolyricinoleate's main function is to reduce the viscosity of chocolate and similar products.

Additionally, Polyglycerolpolyricinoleate can be used in other food products such as margarine, spreadables, and baked goods to improve emulsion stability and texture.
This emulsifier helps improve the flow properties of these products, making them easier to process and mold.

Polyglycerolpolyricinoleate is a lipophilic emulsifier formed by the esterification of polyglycerols with polycondensed ricinoleic acid derived from castor oil. Polyglycerolpolyricinoleate is widely used in fat-based food systems due to its strong ability to reduce interfacial tension and modify rheological behavior.
Polyglycerolpolyricinoleate is particularly effective in stabilizing water-in-oil (W/O) emulsions and improving flow characteristics in viscous formulations such as chocolate.

Polyglycerolpolyricinoleate is an emulsifier made from glycerol and fatty acids (typically castor oil, but also soybean oil).
In chocolate, compound chocolate, and similar coatings, Polyglycerolpolyricinoleate is primarily used in combination with another substance such as lecithin to reduce viscosity.

Polyglycerolpolyricinoleate is used at low levels (below 0.5%) and works by reducing friction between solid particles (e.g., cocoa, sugar, milk) in melted chocolate, reducing yield stress and allowing it to flow more easily, approaching the behavior of a Newtonian fluid.

Polyglycerolpolyricinoleate can also be used as an emulsifier in spreads and salad dressings or to improve the texture of baked goods.
Polyglycerolpolyricinoleate consists of a short chain of glycerol molecules linked by ether bonds and ricinoleic acid side chains linked by ester bonds.

Polyglycerolpolyricinoleate is a yellowish, viscous liquid and is strongly lipophilic: soluble in solid and liquid fats, but insoluble in water and ethanol.
Glycerol is heated above 200 °C in a reactor in the presence of an alkaline catalyst to form polyglycerol.

Castor oil fatty acids are heated separately above 200 °C to form intermediate esterified ricinoleic fatty acids.
Polyglycerol and intermediate esterified ricinoleic fatty acids are then mixed to form Polyglycerolpolyricinoleate.

Polyglycerolpolyricinoleate is a highly effective lipophilic emulsifier primarily used to modify the rheology of fat-based systems.

Polyglycerolpolyricinoleate 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, Polyglycerolpolyricinoleate is mainly used with another substance like lecithin to reduce viscosity.

Polyglycerolpolyricinoleate 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.
Polyglycerolpolyricinoleate can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods.

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

Because Polyglycerolpolyricinoleate 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 Polyglycerolpolyricinoleate 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.
Polyglycerolpolyricinoleate 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.

Polyglycerolpolyricinoleate Market Forecast and Outlook 2026 to 2036:
The Polyglycerolpolyricinoleate category is forecast to expand from USD 1.97 billion in 2026 to USD 3.43 billion by 2036, progressing at a 5.7% CAGR.
Demand is shaped by performance-led usage across food formulations where emulsification, flow control, and texture stability matter more than visible ingredient branding.

Polyglycerolpolyricinoleate is typically chosen when producers need reliable viscosity management and phase stability in fat-based systems, especially in chocolate and confectionery structures where flow behavior and mouthfeel determine processing efficiency and finished quality.
Growth is also supported by modernization of packaged foods, higher product complexity in confectionery fillings, and rising demand for controlled sensory outcomes in low-fat spreads and fats and oils applications.

For many manufacturers, the decision to use Polyglycerolpolyricinoleate is operational.
Polyglycerolpolyricinoleate improves processing consistency, reduces variability in texture, and supports large-scale batching where minor formulation swings can cause output loss or rework.
Once a formulation is validated, procurement becomes stable because ingredient substitution often requires rebalancing of texture, melt, and mixing behavior.

Uses of Polyglycerolpolyricinoleate:
Polyglycerolpolyricinoleate is primarily used in chocolate and confectionery products to reduce viscosity and yield stress, allowing easier processing, molding, and pumping.
Polyglycerolpolyricinoleate enables partial replacement of cocoa butter while maintaining smooth texture and stability.
Polyglycerolpolyricinoleate is also used in spreads, margarines, and sauces as a W/O emulsifier, and in industrial food applications to enhance consistency and process efficiency.

Use in chocolate:
Polyglycerolpolyricinoleate can improve the efficiency of chocolate coating processes because it improves the flow properties of chocolate and compound chocolate, especially near the melting point: Chocolate coatings with Polyglycerolpolyricinoleate flow better around the shapes of coated and dipped products and also improve the performance of equipment used to produce solid molded products: chocolate flows better into the mold and surrounds inclusions and releases trapped air more easily.
Polyglycerolpolyricinoleate can also be used to reduce the amount of cocoa butter needed in chocolate formulations: solid particles in chocolate are suspended in cocoa butter and by reducing the viscosity of the chocolate, less cocoa butter is needed which saves costs, because cocoa butter is an expensive component and also leads to a less fatty product.

Use in chocolate candy bars:
Polyglycerolpolyricinoleate is primarily used to reduce the fat content of chocolate.
Since 2006, commercial-grade candy bars, such as those made by Hersheys and Nestle, made an industry-wide switch to include Polyglycerolpolyricinoleate as an ingredient - a possible indicator of a cost saving measure by the commercial chocolate industry.

Polyglycerolpolyricinoleate is a yellowish, viscous liquid composed of polyglycerol esters of polycondensed fatty acids from castor oil.
Polyglycerolpolyricinoleate may also be polyglycerol esters of dimerized fatty acids of soya bean oil.

Polyglycerolpolyricinoleate is strongly lipophilic, soluble in fats and oils and insoluble in water and ethyl alcohol.
In chocolates Polyglycerolpolyricinoleate is used as a viscosity reducing agent.
Polyglycerolpolyricinoleate is virtually always paired with lecithin or another plastic viscosity-reducing agent.

Polyglycerolpolyricinoleate can also be used as an emulsifier in spreads and in salad dressings or as a crystal inhibitor and anti-clouding agent in fractionated vegetable oils.
The Vegan Society claims that Polyglycerolpolyricinoleate may be animal-derived, but no evidence has been presented that any commercially available Polyglycerolpolyricinoleate products are made using animal-derived substances.

Key Functions and Benefits of Polyglycerolpolyricinoleate:

Polyglycerolpolyricinoleate is invaluable in confectionery and other fat-containing products for its ability to significantly alter viscosity and enhance texture:

Viscosity Reduction (Chocolate):
Polyglycerolpolyricinoleate dramatically reduces the viscosity of melted chocolate and cocoa-based candies at low concentrations.
This effect provides a more fluid structure, allowing for easier processing and forming, and helps achieve the desired fineness and flow properties in the final product.

Textural Modification:
Polyglycerolpolyricinoleate imparts the desired softness in soft ice cream formulations.

Staling Delay (Bakery):
In bakery products, Polyglycerolpolyricinoleate contributes to delaying staling, helping to maintain freshness over time.

Oil Binding and Carrier:
Polyglycerolpolyricinoleate exhibits excellent oil binding and carrier properties, making it highly effective in the production of spreadable oils.

Manufacture of Polyglycerolpolyricinoleate:
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 Polyglycerolpolyricinoleate.

Stability and Reactivity of Polyglycerolpolyricinoleate:

Chemical stability:
Stable under normal processing and storage conditions.

Reactivity:
Low reactivity.
Stable ester bonds.

Conditions to avoid:
Excessive heat.
Strong oxidizing environments.

Incompatible materials:
Strong oxidizers.

Hazardous decomposition:
Carbon oxides (CO.
CO₂) at high temperatures.

Handling and Storage of Polyglycerolpolyricinoleate:

Handling:
Follow food-grade hygiene practices.
Avoid contamination.

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

Conditions:
Protect from oxidation.
High temperatures.

Packaging:
Use sealed, food-grade containers.

First Aid Measures of Polyglycerolpolyricinoleate:

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.

Firefighting Measures of Polyglycerolpolyricinoleate:

Extinguishing media:
Foam.
CO₂.
Dry chemical.

Hazards:
Combustible organic material.

Protection:
Standard protective equipment.

Accidental Release Measures of Polyglycerolpolyricinoleate:

Precautions:
Avoid slip hazard.

Cleanup:
Absorb with inert material.
Clean thoroughly.

Environment:
Prevent large releases into water systems.

Exposure Controls/Personal Protective of Polyglycerolpolyricinoleate:

Controls:
General ventilation sufficient.

Respiratory:
Not typically required.

Hands:
Gloves recommended.

Eyes:
Safety goggles for industrial handling.

Skin:
Protective clothing if needed.

Identifiers of Polyglycerolpolyricinoleate:
Chemical name: Polyglycerolpolyricinoleate
Abbreviation: PGPR
Food additive code: E 476
Chemical class: Emulsifier (W/O type)
Origin: Polyglycerol + polyricinoleic acid
CAS number: 29894-35-7
EC number: 249-362-9

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

Product Name: Polyglyceryl-2 Oleate
Appearance: Oily to very viscous liquid, light yellow to yellow
FDA UNII: Search
Formula: C18 H34 O3.x-(C3 H8 O3)x-

Properties of Polyglycerolpolyricinoleate:
Chemical formula: (C3H5O2)n(C18H32O2)m
Appearance: pale yellow liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 416.40 °C. @ 760.00 mm Hg (est)
Vapor Pressure: 0.000000 mmHg @ 25.00 °C. (est)
Flash Point: 428.00 °F. TCC ( 219.80 °C. ) (est)
logP (o/w): 5.701 (est)

Specifications of Polyglycerolpolyricinoleate:
Acidity value (mgKOH/g): ≤ 6
Saponification value (mgKOH/g): 175-190
Iodine value (gI2/100g): 72-103
Hydroxyl value (mgKOH/g): 80-100

Colour: Light yellow to yellow
Appearance: Oily to very viscous liquid
Acid value mg KOH/g: ≤6.0
Iodine value g12/100g: 55-75
Saponification mg KOH/g: 120-150
Lead Value mg/kg: ≤2.0

Lipid Source: Castor Oil
Raw Material: Ricinoleic Acid, Polyglycerol
Colour & State: Yellowish Viscous Liquid
Acid Value: Max. 5 mgKOH/g
Iodine Value: 72-103
Hydroxyl Value: 80-100
Refractive Index: 1.463-1.468
Saponification Value:170-200 mgKOH/g
HLB Value: 0.4-4

Arsenic: Less than 3mg/kg
Lead: Less than 1mg/kg
Mercury: Less than 1mg/kg
Cadmium: Less than 1mg/kg
Heavy Metals: Max. 10mg/kg

Related compounds of Polyglycerolpolyricinoleate:
Triricinolein (monomer)
Polyglycerol
Ricinoleic acid

Names of Polyglycerolpolyricinoleate:

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