Polyglycerol polyricinoleate - Wikipedia
Polyglycerol polyricinoleate (PGPR), E476, 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, PGPR is mainly used with another substance like lecithin [2] to reduce viscosity.
What Is PGPR (E476) In Chocolate? Uses, Safety, Side Effects
2020年2月26日 · PGPR, the full name of 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.
The Food Additive Polyglycerol Polyricinoleate (E‐476): Structure ...
2013年1月9日 · The food additive named polyglycerol polyricinoleate (PGPR) and identified with the code E-476 (PGPR) is used as emulsifier in tin-greasing emulsions for the baking trade and for the production of low-fat spreads.
What Is PGPR (E476) In Chocolate? Uses & Benefits
2024年3月22日 · PGPR (Polyglycerol Polyricinoleate), known as E476 in the EU, is a versatile emulsifier widely used in the chocolate industry to improve processing efficiency, texture, and overall quality of chocolate products.
Polyglycerol Polyricinoleate - an overview | ScienceDirect Topics
Emulsifiers are needed for stabilizing two interfaces. Polyglycerol polyricinoleate is often used as a hydrophobic emulsifier to stabilize W 1 /O emulsions, while proteins and protein/polysaccharide complexes can stabilize the O/W 2 interface (Evageliou, Panagopoulou, & Mandala, 2019; Li et al., 2012). The double emulsions are attractive since ...
What Is Polyglycerol Polyricinoleate (PGPR) In Chocolate?
2023年6月10日 · Polyglycerol polyricinoleate or PGPR is a food emulsifier derived from the seeds of the castor oil plant. With its excellent emulsifying properties, PGPR effectively combines fat and water-based ingredients, ensuring they remain mixed without separation.
What is PGPR in food? - Chef's Resource
PGPR, or Polyglycerol Polyricinoleate, is an emulsifier that is commonly used in the production of chocolate and related products. It is added to food to improve its viscosity and make it easier to mold and shape. This additive is often used in combination with lecithin, another emulsifier, to create a smoother texture in chocolate-based products.
PGPR - Always a Treat
What is PGPR? Polyglycerol polyricinoleate, more commonly known as PGPR, is an emulsifier derived from castor bean oil and often used to improve processing characteristics of chocolate. PGPR was first used in chocolate in England in 1952; since then, it has been used in various food applications such as cooking oils and fats, stick margarine ...
Emulsifier in chocolate - DPO International
Use of PGPR aids towards faster seed-forming and shorter crystallization times. PGPR allows cocoa butter reductions which benefits low fat chocolate production. PGPR also has a synergistic effect with lecithin which has a beneficial influence on plastic viscosity.
Polyglycerol Polyricinoleate - chemeurope.com
Polyglycerol Polyricinoleate (PGPR), E 476, 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.