Polyglycerol Polyricinoleate PGPR E476

Description

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. With its unique ability to reduce viscosity and improve processing, PGPR is perfect for manufacturers looking to optimize their formulations. Additionally, its applications extend to cosmetics and personal care products, where it acts as a skin-conditioning and emulsifying agent. Safe, effective, and versatile, PGPR is essential for achieving the desired consistency and quality in both food and cosmetic formulations.

Polyglycerol polyricinoleate 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 are mainly used with another substance like lecithin to reduce viscosity. It 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. It can also be used as an emulsifier in spreads and salad dressings or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. It is a yellowish, viscous liquid and is strongly lipophilic; it is soluble in fats and oils and insoluble in water and ethanol.