Polyglycerol polyricinoleate

Polyglycerol polyricinoleate (CAS 29894-35-7), commonly identified as PGPR or E476, is a food-grade emulsifier derived from polyglycerol esters of polycondensed fatty acids from castor oil.

It reduces viscosity in fat-based systems and controls the interaction between water droplets and continuous fat phases. These functions directly affect processing efficiency and end-product texture.

In chocolate and compound coatings, PGPR reduces flow resistance during enrobing and moulding. This allows manufacturers to lower cocoa butter content without sacrificing coverage quality.

Confectionery fillings and fat-based spreads use it to stabilize water-in-oil emulsions and prevent phase separation. In bakery applications, it improves the workability of fat-based icings.

Personal care formulators incorporate it as a lipophilic emulsifier and rheology modifier in anhydrous systems. It is frequently used in low-water products such as lip products and skin balms.

PGPR is supplied as a viscous amber liquid or semi-solid, depending on temperature and formulation. Food-grade material is available to FCC and E476 specifications for global use.

Purity and acid value parameters are aligned to regulatory requirements in the EU, US, and Codex Alimentarius markets. Technical-grade material is available for non-food industrial applications.