Additif E476 - polyricinoleate de polyglycerol PGPR

Polyglycerol polyricinoleate (PGPR), also known as E476, is a food additive commonly used in the food industry as an emulsifier. It is derived from castor bean oil and consists of polyglycerol esters of polycondensed fatty acids from castor oil.

PGPR is used to improve the texture and processing properties of chocolate and chocolate products. It works by reducing the viscosity of chocolate, making it easier to handle and mold during production.

• Emulsification: PGPR is primarily used as an emulsifier in chocolate and chocolate products. It helps in reducing the viscosity of chocolate, making it easier to handle and process. It achieves this by improving the dispersion of cocoa solids in cocoa butter.
• Source: PGPR is derived from castor bean oil, which undergoes a series of chemical processes to form polyglycerol esters of polycondensed fatty acids.
• Reduction of Viscosity: PGPR reduces the viscosity of chocolate, enabling better flow properties during manufacturing processes such as molding and enrobing.
• Texture Improvement: By promoting a more uniform distribution of cocoa solids, PGPR contributes to a smoother texture in chocolate products.
• Fat Bloom Prevention: PGPR helps in preventing fat bloom, a phenomenon where fat molecules migrate to the surface of chocolate, causing a whitish appearance. This is important for maintaining the visual appeal of chocolate products.
• Regulatory Approval: PGPR is considered safe for consumption when used within specified limits. Regulatory authorities such as the FDA in the United States and EFSA in Europe have established guidelines for its usage in food products.
• Compatibility: PGPR is compatible with other emulsifiers and stabilizers commonly used in the food industry.