113:
27:
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needed in chocolate formulations: the solid particles in chocolate are suspended in the cocoa butter, and by reducing the viscosity of the chocolate, less cocoa butter is required, which saves costs, because cocoa butter is an expensive ingredient, and also leads to a lower-fat product.
444:
and dipped products, and it also improves the performance of equipment used to produce solid molded products: the chocolate flows better into the mold, and surrounds inclusions and releases trapped air more easily. PGPR can also be used to reduce the quantity of
504:
A study published in the
European Food Safety Authority in 2017 re-evaluated the safety of the additive and recommended to revise the acceptable daily intake and increase it to 25 milligrams per kilogram of body weight.
428:
fatty acids are separately heated to above 200 °C, to create interesterified ricinoleic fatty acids. The polyglycerol and the interesterified ricinoleic fatty acids are then mixed to create PGPR.
501:." Additionally, no evidence was found of interference with normal fat metabolism, nor with growth, reproduction, and maintenance of tissue. Overall, it did not "constitute a human health hazard".
525:
440:, especially near the melting point, it can improve the efficiency of chocolate coating processes: chocolate coatings with PGPR flow better around shapes of
285:
493:
of safety evaluations from the late 1950s and early 1960s, "PGPR was found to be 98% digested by rats and utilized as a source of energy superior to
761:
467:
838:
Wilson, R.; van Schie, B.J.; Howes, D. (1998). "Overview of the
Preparation, Use and Biological Studies on Polyglycerol Polyricinoleate (PGPR)".
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recommended an increased acceptable daily intake of 25 milligrams per kilogram of body weight based on a new chronic
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382:, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by
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Science and
Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
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Mortensen, Alicja; Aguilar, Fernando; Crebelli, Riccardo; et al. (March 2017).
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128:
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355:
874:"Re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive"
859:
788:"Re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive"
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at 7.5 milligrams per kilogram of body weight. In 2017, a panel from the
324:
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316:
85:
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study. In Europe, PGPR is allowed in chocolate up to a level of 0.5%.
342:
and similar coatings, PGPR is mainly used with another substance like
470:(JECFA) has also deemed it safe. Both of these organisations set the
350:. It is used at low levels (below 0.5%), and works by decreasing the
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Except where otherwise noted, data are given for materials in their
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is heated to above 200 °C in a reactor in the presence of an
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Because PGPR improves the flow characteristics of chocolate and
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so that it flows more easily, approaching the behaviour of a
359:
405:: it is soluble in fats and oils and insoluble in water and
363:
567:
Hasenhuettl, Gerard L; Hartel, Richard W, eds. (2008).
573:. Springer Science & Business Media. p. 294.
121:
837:
688:"GRAS Notification for Polyglycerol Polyricinoleate"
606:. Nordic Council of Ministers. 2002. p. 482.
734:Gaonkar, Anilkumar G.; McPherson, Andrew (2016).
663:Food and Industrial Bioproducts and Bioprocessing
566:
885:
737:Ingredient Interactions: Effects on Food Quality
733:
468:Joint FAO/WHO Expert Committee on Food Additives
148:
72:
833:
831:
374:. It can also be used as an emulsifier in
111:
811:
526:"GRAS Notice 000466: polyricinoleic acid"
168:
828:
659:
629:
596:
594:
592:
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570:Food Emulsifiers and Their Applications
886:
703:
666:. John Wiley & Sons. p. 254.
636:. John Wiley & Sons. p. 248.
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729:
727:
693:. FDA, (Palsgaard). 23 October 2008.
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366:) in molten chocolate, reducing the
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431:
139:
43:1,2,3-Propanetriol, homopolymer, (9
13:
354:between the solid particles (e.g.
14:
925:
764:. Palsgaard. 2014. Archived from
724:
650:
620:
555:
424:catalyst to create polyglycerol.
633:Chocolate Science and Technology
630:Afoakwa, Emmanuel Ohene (2016).
270:
25:
16:Emulsion used in food production
866:
779:
660:Dunford, Nurhan Turgut (2012).
466:for human consumption, and the
266:(at 25 °C , 100 kPa).
762:"High grade PGPR in chocolate"
754:
697:
680:
476:European Food Safety Authority
412:
323:and fatty acids (usually from
1:
852:10.1016/S0278-6915(98)00057-X
603:Food Additives in Europe 2000
508:
20:Polyglycerol polyricinoleate
840:Food and Chemical Toxicology
534:Food and Drug Administration
464:generally recognized as safe
305:Polyglycerol polyricinoleate
51:)-12-hydroxy-9-octadecenoate
7:
489:In a 1998 review funded by
10:
930:
740:. CRC Press. p. 418.
497:and nearly equivalent to
453:
390:side chains connected by
260:
228:
179:
56:
38:
33:
24:
804:10.2903/J.EFSA.2017.4743
710:. Elsevier. p. 44.
401:liquid, and is strongly
472:acceptable daily intake
876:. EFSA. 24 March 2017.
704:Talbot, Geoff (2009).
462:has deemed PGPR to be
899:Non-ionic surfactants
397:PGPR is a yellowish,
21:
914:E-number additives
438:compound chocolate
340:compound chocolate
293:Infobox references
229:Related compounds
19:
909:Fatty acid esters
301:Chemical compound
299:
298:
235:Related compounds
129:(thickeners, ...)
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904:Organic polymers
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537:. Archived from
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432:Use in chocolate
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187:Chemical formula
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846:(9–10): 711–8.
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484:carcinogenicity
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388:ricinoleic acid
380:salad dressings
372:Newtonian fluid
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295:
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288: ?)
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252:Ricinoleic acid
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798:(3): e04743.
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768:on 2007-08-03
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747:9781420028133
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717:9781845696436
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580:9780387752846
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544:on 2017-10-31
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243:Triricinolein
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103:ECHA InfoCard
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792:EFSA Journal
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781:
770:. Retrieved
766:the original
756:
736:
706:
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632:
602:
569:
546:. Retrieved
539:the original
532:
503:
488:
457:
447:cocoa butter
435:
416:
396:
386:bonds, with
368:yield stress
308:
304:
303:
248:Polyglycerol
57:Identifiers
48:
44:
413:Manufacture
325:castor bean
315:476, is an
180:Properties
109:100.117.614
888:Categories
772:2007-09-17
548:2016-07-09
509:References
499:peanut oil
426:Castor oil
403:lipophilic
346:to reduce
319:made from
317:emulsifier
170:DHM1T5XO11
86:ChemSpider
74:29894-35-7
64:CAS Number
40:IUPAC name
348:viscosity
336:chocolate
245:(monomer)
822:32625446
491:Unilever
480:toxicity
422:alkaline
418:Glycerol
352:friction
344:lecithin
321:glycerol
122:E number
860:9737417
813:7010163
442:enrobed
407:ethanol
399:viscous
394:bonds.
378:and in
376:spreads
329:soybean
286:what is
284: (
224:
150:9843407
137:PubChem
858:
820:
810:
744:
714:
670:
640:
610:
577:
495:starch
454:Safety
334:). In
281:verify
278:
77:
34:Names
691:(PDF)
542:(PDF)
529:(PDF)
392:ester
384:ether
360:sugar
356:cacao
127:E476
856:PMID
818:PMID
742:ISBN
712:ISBN
668:ISBN
638:ISBN
608:ISBN
575:ISBN
482:and
458:The
364:milk
309:PGPR
161:UNII
93:None
848:doi
808:PMC
800:doi
460:FDA
332:oil
311:),
140:CID
47:,12
890::
854:.
844:36
842:.
830:^
816:.
806:.
796:15
794:.
790:.
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517:^
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338:,
214:32
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192:(C
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850::
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802::
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750:.
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676:.
646:.
616:.
583:.
551:.
313:E
307:(
276:N
222:m
220:)
218:2
216:O
212:H
206:n
204:)
202:2
200:O
198:5
196:H
194:3
49:R
45:Z
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