| Certificates/Standards: | N; |
| Monthly Output: | Not provided |
| Regional: | Not provided |
| Packaging Information: | Not provided |
| Mode Of Payment: | Not provided |
| Delivery Lead Time: | Not provided |
| Main Sales Markets: | North America，Central/South America，Western Europe，Eastern Europe，Australasia，Asia，Middle East，Africa |
| Sample Provided: | No |
| Sample Policy: | Not provided |
| Minimum Quantity: | Not provided |
Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made in a three step process from glycerol and fatty acids (usually castor bean derived), respectively. PGPR 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 they can flow more easily when melted. It is used at low levels (below 1%). It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. 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 soybean 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. 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 anticlouding agent in fractionated vegetable oils. PGPR is used by chocolate makers to reduce their costs of raw materials. Since 2006, commercial-grade candy bars, such as those made by Hersheys and Nestlé, 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 such as Danisco and Palsgaard indicate PGPR can be used to replace the traditional but 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."
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