Polyglycerol Polyricinoleate
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Polyglycerol Polyricinoleate (PGPR), E476, is an artificially derived emulsifier that is mainly used to replace some of the cocoa butter in chocolate used in lower grade candy bars.
PGPR is a yellowish, viscous liquid comprised of polyglycerol esters of polycondensed fatty acids from castor oil. It may also be polyglycerol esters of dimerized fatty acids of soya bean oil, or may be animal derived. [1]
It 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. [2].
It can also be used as an emulsifier in spreads and in salad dressings or as a crystal inhibitor and anti-clouding agent in fractionated vegetable oils.
