Polyglycerol polyricinoleate

Polyglycerol polyricinoleate (PGPR), also known as E476, is a hydrophilic emulsifier used in the food industry. It is derived from castor oil and is often used as a substitute for cocoa butter in chocolate production.

History

PGPR was first introduced in the 1960s as a cost-effective alternative to cocoa butter. It was initially used in the production of margarine and shortening, but its use quickly expanded to other areas of the food industry.

Production

The production of PGPR involves the esterification of polyglycerol with ricinoleic acid, a fatty acid derived from castor oil. This process results in a mixture of esters, which are then purified to produce PGPR.

Uses

PGPR is primarily used as an emulsifier in the production of chocolate. It reduces the viscosity of chocolate, allowing it to flow more easily during the manufacturing process. This makes it easier to coat items such as biscuits and candies with chocolate.

In addition to its use in chocolate, PGPR is also used in the production of spreads, such as margarine and shortening, and in baking to improve the texture of breads and cakes.

Health and Safety

PGPR is generally recognized as safe by the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). However, some studies have suggested that high levels of PGPR may cause gastrointestinal discomfort.

See Also

• Emulsifier
• Food additive
• E number
• Cocoa butter

This article is a stub related to food. You can help WikiMD by expanding it!