PGPR, polyglycerol polyricinoleate (E476): chocolate emulsifier
PGPR is an emulsifier made from glycerol and ricinoleic acid, derived from castor oil. In chocolate making, it lowers the yield stress of chocolate and allows a finer coating with less cocoa butter.
Grades
- Food: additive E476, compliant with Regulation (EU) No 231/2012
- Cosmetic: INCI Polyglyceryl-3 Polyricinoleate
- Kosher and halal certificates depending on the producer
Applications
- Chocolate making: coating, moulding, couverture
- Spreads and confectionery
- Margarines and water-in-oil emulsions
- Cosmetics: creams, balms and sun care products
Documents provided
- Technical data sheet: specifications and analytical methods
- Certificate of analysis: for every batch delivered
- Safety data sheet: in French and English
- REACH status and certificate of origin: for export
Packaging
- 200 kg drums, 1,000-litre IBCs
- Pails and cans for trials
How does PGPR work with lecithin?
Lecithin reduces the viscosity of chocolate, while PGPR reduces its yield stress. Used together, they give a chocolate that flows and spreads more easily, within the doses set by Regulation (EC) No 1333/2008.
Is PGPR bio-based?
Yes: it is made from castor oil and glycerol of plant origin. The producer states the origin of its raw materials on the technical data sheet.
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