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Polyglycerol PolyRincelogate(E476) from castor bean oil

Also Known As : PGPR
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Vegetarian

Usage Tips

  1. It can be used in confectionery fillings to reduce fat and improve the flow properties, and in low-fat spreads to stabilize the emulsion and improve mouthfeel and spreadability.
  2. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity.
  3. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods.

Description

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. PGPR is a mixture of esterified products manufactured by the esterification of polyglycerol with condensed castor oil fatty acids. Castor oil is a vegetable oil that can be pressed from castor beans. It is mainly composed of ricinoleic acid (85–95%). Other components are oleic acid , linoleic acid , stearic acid and palmitic acid.

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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”