Polyglycerol Polyricinoleate

About Polyglycerol Polyricinoleate

 
Name: Polyglycerol Polyricinoleate
 
Polyglycerol Polyricinoleate (PGPR), E476, is an emulsifier made from castor beans which reduces the viscosity of chocolate and similar coatings and compounds. It works by decreasing the friction between the particles of cacao, sugar, milk, etc. present so that they can flow more easily when melted. It is used at low levels (fractions of percents.)
It 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 PGPR as an ingredient - a possible indicator of a cost saving measure by the commercial chocolate industry. Makers of PGPR (see source link below) such as Danisco and Palsgaard indicate that PGPR can be used to replace the more expensive cocoa butter as an ingredient in chocolate. Palsgaard's website asserts, "Cocoa butter is an expensive raw material for chocolate manufacturers. By using PALSGAARD 4150 the chocolate recipe has lower costs in terms of less cocoa butter but also gives the benefit of having less fat."
PGPR is a yellowish, viscous liquid composed of polyglycerol esters of polycondensed fatty acids from castor oil. It may also be polyglycerol esters of dimerized fatty acids of soya bean oil.
PGPR is strongly lipophilic, soluble in fats and oils and insoluble in water and ethyl alcohol. In chocolates it is used as a viscosity reducing agent.[2] It is virtually always paired with lecithin or another plastic viscosity-reducing agent.
It 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 PGPR may be animal-derived, but no evidence has been presented that any commercially available PGPR products are made using animal-derived substances.

 

Key Features and Benefits

Polyglycerol Polyricinoleate stands out for its superior emulsification properties, especially in chocolate and confectionery production. Its neutral pH and flavor ensure it blends seamlessly without altering end-product taste. With a high purity (99%) and long shelf life of two years, it guarantees consistent quality and efficiency for manufacturers. PGPR is supplied in secure 25 kg HDPE drums for safe handling and storage.


Application in Food Industry

PGPR is predominantly used to improve flow properties in chocolate, making manufacturing more efficient and enhancing the final products texture. It also serves as an effective emulsifier in margarine and other fat-based confectionery. Derived from castor oil, it aligns with clean-label requirements and is suitable for a variety of food processing applications.