What is PGPR in Chocolate Bar?

The full name of PGPR e476 is Polyglycerol polyricinoleate. PGPR 476 is an emulsifier made from the reaction of glycerin and fatty acids. PGPR emulsifier is usually found in chocolates to enhance the texture and mouthfeel. This article mainly deals with the use of PGPR in chocolate, as well as the characteristics and origin of PGPR emulsifier.

 

What is PGPR e476?

 

PGPR stands for polyglycerol polyricinoleate. Polyglycerol Polyricinoleate esters (E476) is made by direct esterification reaction between polyglycerol and polyricinoleate. e476 emulsifier is a W/O type surfactant with good solubility in oils and fats. PGPR in food can be utilized extensively as an emulsifier, gelling agent, and thickener in chocolate and its products, spreads, margarine, ice cream icing, etc. However, the most important application of PGPR emulsifier is in the chocolate industry.

 

What is Emulsifier e476 Made From?

 

PGPR 476 is produced by esterifying polyglycerol with condensed castor oil fatty acids through a three-stage process. The first step is the preparation of polyglycerol. It is made by heating glycerol to above 200°C in the existence of an alkaline catalyst, thereby generating polyglycerol. The second step is the condensation of castor oil fatty acids. It is the heating of castor oil fatty acids to above 200°C to produce esterified ricinoleic acid chains of different lengths. The third step is esterification. After the first two steps, PGPR of various chain lengths is created by ester-exchanging polyglycerol with ricinoleic acid.

 

The Characteristics of PGPR e476

 

PGPR e476 is an amber-colored viscous liquid, which is soluble in oils and fats and insoluble in cold water. It is a strongly lipophilic W/O emulsifier. It is mostly found in the chocolate and confectionery sectors.

 

PGPR emulsifier contains both hydrophilic and hydrophobic groups. That implies that part of the molecule will combine with water and the other part will bind with the oil of the product, thus giving the product a smooth viscosity.

 

PGPR in food itself has no special odor. Additionally, PGPR emulsifier has good thermal stability and is often used in combination with soya lecithin e322.

 

What are The Benefits of PGPR in Chocolate?

 

1. Viscosity Reducer

 

PGPR e476 functions as a viscosity reducer in cocoa products and chocolate making. Due to its remarkable thermal stability, PGPR 476 can reduce the viscosity of chocolate products under humid conditions. Moreover, PGPR in food is capable of decreasing the emergence of crystals by lowering the viscosity of the chocolate paste, thus contributing to improving the fluidity of chocolate products and facilitating the bonding and molding of chocolate. Adding a small amount of polyglycerol esters of interesterified ricinoleic acid (PGPR) to chocolate could obviously enhance the fluidity of chocolate products and economize the amount of cocoa butter.

 

2. Removal of Air Bubbles and Pores

 

PGPR e476 has remarkable discharging performance. During the filling and molding of chocolate products, PGPR emulsifier makes it easier to expel small air bubbles, thus avoiding air bubbles and air holes in chocolate products. The chocolate produced in this way is more beautiful in appearance and more delicate and delicious in taste.

 

3. Good Synergy with Soya Lecithin e322

 

Apart from PGPR 476, another emulsifier frequently utilized in chocolate is soya lecithin. It is generally derived from soybeans. PGPR in food has a favorable synergistic effect with soya lecithin e322, so we often find them in the list of ingredients of chocolate products. Liquid soy lecithin and PGPR emulsifier have complementary rheological properties. The integration of them is therefore conducive to reducing the thickness of the chocolate coating and achieving greater homogeneity, thus making the chocolate easier to process and mold.

 

4. Reduction of Cocoa Butter Use

 

PGPR e476 facilitates the improvement of the flow and viscosity of chocolate products. The solid particles in chocolate are suspended in cocoa butter. By using PGPR emulsifier to reduce the viscosity of chocolate, the required amount of cocoa butter is lowered. This is because cocoa butter is an expensive raw chocolate ingredient. This will reduce the consumption of expensive cocoa butter in the formulation without affecting the flavor and quality of the chocolate, thus reducing the production cost for the chocolate manufacturer.

 

Summary

 

PGPR e476 displays exceptional emulsification, thickening, and thermal stability that makes it widely available in many chocolate formulations.

As a specialized supplier and manufacturer of PGPR e476 food additives, Chemsino company has been providing high-quality and cost-effective PGPR emulsifier and other types of food additives to clients from all over the world for years. If you have any questions or want to get a quote, please feel free to contact us.