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E476 PGPR Emulsifier For Chocolate & Confectionery

E476 PGPR Emulsifier For Chocolate & Confectionery

E476 PGPR Emulsifier (Polyglycerol Polyricinoleate) is a specialized food emulsifier developed to optimize fat systems in chocolate and confectionery production. It is widely used by manufacturers to improve processing performance, control chocolate viscosity, and ensure consistent quality in finished products.

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Product Introduction

Product Description

PGPR E476 is manufactured through the esterification of polyglycerol with fatty acids from castor oil. It functions primarily as a viscosity-reducing emulsifier in fat-rich systems. When added to chocolate formulations, E476 PGPR modifies the interaction between cocoa solids and fat, allowing the chocolate mass to flow more easily under processing conditions.

This improved flow behavior supports uniform molding, coating, and shaping without negatively affecting flavor or mouthfeel.

Product Parameters

ITEMS	SPECIFICATION	RESULT
Appearance	Light brown	Light brown
Acid value (mgKOH/g)	6 max	4.20
Saponification value (mgKOH/g)	170-200	176.3
Hydroxyl value(mgKOH/g)	80-100	84.3
Iodine value	72-103	76.7
Heavy metals (Pb, ppm)	2 max	0.11
Arsenic (Calculated by As, ppm)	3 max	<3

Product features

Reduces viscosity and yield stress in chocolate systems

Improves flow control during chocolate processing

Enhances surface smoothness and product consistency

Supports stable performance in high-fat formulations

Suitable for industrial chocolate and confectionery applications

Product applications

E476 PGPR emulsifier is widely applied in chocolate and confectionery production, especially in fat-rich systems that require precise viscosity control.

As a functional PGPR emulsifier for chocolate, it is commonly used in chocolate bars, filled chocolates, pralines, and compound chocolate to improve flow behavior during molding, coating, and enrobing.

In confectionery manufacturing, PGPR E476 is also used in chocolate-flavored coatings, fat-based fillings, cocoa compounds, and chocolate substitutes, where smooth processing, uniform coverage, and consistent texture are essential.

Pralines Bakery cream Chocolate

Beyond chocolate and confectionery, E476 PGPR emulsifier is applied in bakery creams, nut spreads, and snack coatings, as well as in compound fats used for ice cream and desserts, helping manufacturers improve flow, stability, and product quality across a variety of fat-based food systems.

Its stable performance makes E476 PGPR emulsifier suitable for large-scale industrial production, enhancing efficiency while maintaining consistent results.