Polyglycerol polyricinoleate - PGPR
Polyglycerol polyricinoleate (PGPR, E476) is an emulsifier and rheology modifier obtained by condensing polyglycerol with ricinoleic acid. At low dosages it effectively reduces the viscosity of the fat phase, stabilizes water‑in‑oil dispersions, and improves processability. It is particularly suitable for low‑fat and reduced‑sugar formulations, where it helps maintain stable texture and uniform quality during storage.
Source
The raw materials used to produce PGPR are of vegetable origin:
- Polyglycerol – produced by controlled polymerization of glycerol
- Ricinoleic acid – derived mainly from castor oil
The esterification process is precisely controlled to obtain a product with well‑defined properties, compliant with food‑industry requirements and food‑additive regulations.
Variants
PGPR is supplied in several functional grades, most commonly differentiated by:
- Degree of polyglycerol polymerization (lower vs. higher oligomers)
- Different active‑matter contents
- Formulations optimized for specific viscosity ranges and processing temperatures
Choosing the appropriate grade allows fine tuning of flow behavior, stability, and texture in a given production process.
Applications in the Food Industry
Confectionery
Widely used in chocolate, coatings, cream fillings, and spreads to:
- Reduce viscosity and improve flow of the chocolate mass
- Facilitate mould filling and enrobing/coating
- Achieve uniform structure and a smooth cross‑section
It is often combined with lecithin to obtain an optimal rheological profile and lower overall fat content.
Bakery Industry
In fat‑based bakery creams, toppings, and fillings, PGPR:
- Stabilizes water‑in‑oil emulsions
- Reduces phase separation during baking and storage
- Improves lubricity and ease of dosing semi‑liquid fillings
This ensures consistent quality in croissants, cakes, and pastries with cream fillings.
Margarine and Fat-Based Spreads
In emulsified fats (margarines, spreads, specialty fats), PGPR:
- Enhances dispersion stability and reduces syneresis
- Helps control spreadability at low and ambient temperatures
- Contributes to uniform structure and prevents formation of “water pockets”
This is particularly important in reduced‑fat products, where the emulsion structure is more sensitive.
Dairy Industry
In products using vegetable fats as milk‑fat replacers (non‑dairy creams, desserts, cream fillings), PGPR:
- Supports stable emulsions under high shear (whipping) and thermal treatment
- Contributes to smoother texture and homogeneous distribution of the fat phase
- Facilitates formation of fine, stable foam in decorating and whippable creams
Benefits of Use
- Reduced viscosity of the fat phase at very low dosage
- Improved flow and easier handling at lower processing pressures
- Uniform texture and stability throughout shelf life
- Cost optimization through potential reduction of fat content and/or other emulsifiers
- High formulation flexibility thanks to multiple technical grades of the same emulsifier
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