Polyglycerol Polyricinoleate PGPR (E476) là gì? Ứng dụng, liều dùng, sản phẩm thay thế & thông số

Polyglycerol Polyricinoleate, abbreviated as PGPR, is a non-ionic polymeric surfactant produced by the esterification of polyglycerol with condensed castor oil fatty acids. It belongs to the category of polyol fatty acid esters, with extremely important application value in the global food industry, especially in chocolate manufacturing. Its EU E number is E476, INS number is 476, and CAS number is 68936–89–0 (also recorded as 29894–35–7 in some literature). In terms of chemical structure, PGPR consists of a short-chain polyglycerol backbone connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. Ricinoleic acid is an unsaturated fatty acid containing one double bond and one hydroxyl group. This unique comb-like molecular structure endows PGPR with strong lipophilicity, enabling it to effectively reduce the yield stress and plastic viscosity of chocolate masses. PGPR appears as a yellow to amber highly viscous liquid, odorless or with a slight characteristic odor, with good thermal stability. It is strongly lipophilic, insoluble in cold water and ethanol, soluble in hot glycerol and hot oils and fats, and soluble in diethyl ether and hydrocarbons. As a non-ionic surfactant, PGPR is a W/O emulsifier with a low HLB value of approximately 3–4. PGPR was first developed by the British Food Industry Research Association in the 1960s. In 1974, JECFA first evaluated its safety and set an ADI of 7.5 mg/kg bw/day. After decades of development and application, PGPR has become an indispensable functional additive in the modern chocolate industry, known as the key rheology modifier for chocolate flow. PGPR is prepared from plant-derived glycerol and ricinoleic acid, aligning with clean-label and sustainable consumption trends.

Polyglycerol Polyricinoleate is recognized as an indispensable viscosity modifier in the chocolate industry, holding an irreplaceable position in chocolate, confectionery, and baking industries. Its most outstanding core advantages lie in its excellent viscosity-reducing and yield stress-lowering effect, significant fat-saving ability, and high processing friendliness.

Excellent Yield Stress and Viscosity Reduction Effect: PGPR‘s most core function is its ability to significantly reduce the yield stress and plastic viscosity of chocolate masses. Its comb-like molecular structure adsorbs onto the surface of solid particles such as cocoa, sugar, and milk powder, reducing friction and cohesion between particles. This transforms molten chocolate from a plastic fluid toward Newtonian fluid behavior, greatly improving flowability. When used in combination with lecithin, PGPR exhibits a significant synergistic effect, further reducing shear stress and optimizing flowability comprehensively.