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Polyglycerol PolyRincelogate(E476) from castor bean oil

Also Known As : PGPR
Can Eat 0

Vegetarian

Usage Tips

  1. It 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.
  2. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity.
  3. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods.

Description

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. PGPR is a mixture of esterified products manufactured by the esterification of polyglycerol with condensed castor oil fatty acids. 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 , linoleic acid , stearic acid and palmitic acid.

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