E476 PGPR Polyglycerol Polyricinolate Esters of Fatty Acids 25 KG

E476 PGPR Polyglycerol Polyricinolate Esters of Fatty Acids is an emulsifier produced by esterification of polyglycerol with fatty acids derived from castor oil. This special compound provides textural improvement in food products by increasing the dispersion and stability of fats in water. PGPR, in the form of a clear yellowish liquid, is preferred in many food applications, especially in the chocolate and confectionery industry.

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Appearance and Features

• Appearance Yellowish clear liquid
• Odor Light, characteristic
• Solubility: Insoluble in cold water, but compatible with oils.

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Intended Use and Benefits

1. Use in Chocolate Production

• It reduces the viscosity of the chocolate, allowing easy processing and molding.
• Offers cost advantage by reducing the amount of cocoa butter.
• When used in combination with lecithin, it increases the thermal stability of chocolate.
• It provides a smooth structure by preventing the formation of small air bubbles in chocolate products.

2. Emulsification

• It stabilizes the oil and water phases and provides a homogeneous structure in sauces, ice cream mixes and confectionery.
• Reduces oil content in spreadable products while preserving texture.

3. Performance in Reduced Fat Products

• It mimics the textural properties of reduced fat products, providing the desired consistency and structure.

4. Shelf Life Extension and Stabilization

• Prevents separation of water and fat phases, extends the shelf life of food products.
• Prevents spoilage by providing a stable structure in confectionery and chocolate products.

5. Easy Processing and Quality Control

• PGPR simplifies processes and saves time and costs in production.
• In particular, it regulates the fluidity of liquid or semi-solid products.

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Area of Use

• Chocolate and Cocoa Based Confectionery: Improves texture and viscosity.
• Low Fat Products: Margarine, spreads (10-41% fat) and sauces.
• Confectionery and sweets: Provides a homogeneous structure.
• Ice Cream and Cream Mixes: Creates stability and a smooth consistency.
• Pharmaceutical and Cosmetics Industry: As emulsifier in ointment and cream based mixtures.

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Amount of Use

The amount of PGPR use is determined by the applicator based on product formulation and desired properties. Recommended use quantities should be adjusted in accordance with regulatory limits.

Packaging Feature: 25 kg cardboard box

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E476 Advantages of PGPR in Food Applications

1. Speed and Efficiency in Chocolate Production:
   • Supports high quality chocolate production with low cocoa butter content.
   • It gives the chocolate a smooth and shiny surface.
2. Performance in Low Fat Products:
   • It enriches the texture of low-fat products and improves the stability of the fat phase.
3. Texture and Viscosity Control:
   • Improves fluidity and ease of application in chocolate coating processes.
4. Extending Shelf Life:
   • Prevents separation of ingredients in products such as confectionery and ice cream, increases shelf life.
5. Versatility:
   • In addition to the chocolate industry, it can also be used in the production of cosmetics, pharmaceuticals and food supplements.

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Environmental and Health Perspective of E476

PGPR (E476) is considered safe when used within the limits recommended by regulatory agencies. It is produced and used in accordance with food safety standards in the European Union (EFSA) and the United States (FDA).

Consumers can check ingredient labels when choosing PGPR-containing products to make choices that are suitable for allergies or special dietary requirements.

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Discover E476 PGPR and our other emulsifiers for more information.