Polyglyceryl-3 Polyricinoleate NEW

Polyglyceryl-3 Polyricinoleate (PGPR) is a polymeric ester made from polyglycerol and ricinoleic acid, a fatty acid derived from castor oil. It is commonly used in the food industry as an emulsifier and stabilizer, particularly in chocolate and confectionery products.

Chemical Information:

• Chemical Formula: C45H86O13 (approximate, as it is a polymeric mixture)

• Molecular Weight: Variable, depending on the degree of polymerization

• CAS Number: 29894-35-7

• Appearance: Viscous, amber-colored liquid

• Solubility: Insoluble in water, but soluble in oils and fats

Key Properties:

• Emulsification: PGPR is an effective emulsifier, helping to mix and stabilize oil-in-water or water-in-oil emulsions. This is particularly useful in reducing the viscosity of chocolate mixtures.

• Low Viscosity: When added to chocolate, it reduces viscosity, allowing for thinner coatings and easier processing.

• Stability: Provides good thermal and oxidative stability, making it suitable for use in a variety of food products that require consistent performance under different conditions.

Applications:

1. Food Industry:

• Emulsification: Used in various confectionery products to improve texture and consistency, ensuring even distribution of fats and oils.

• Viscosity Reduction: PGPR is widely used in chocolate and compound coatings to reduce viscosity, which helps in molding, enrobing, and coating processes. It allows manufacturers to create smoother and more uniform coatings with less cocoa butter.

• Improved Flow Properties: By improving the flow properties of chocolate, it facilitates the manufacturing process, especially in high-speed production lines.

• Chocolate Production:

• Confectionery Products:

• Baking and Spreads: Helps in improving the texture and spreadability of margarine, spreads, and other fat-based products.

2. Cosmetics and Personal Care:

• Emulsifier: Although less common, PGPR can be used in cosmetic formulations as an emulsifier and stabilizer, helping to blend oil-based and water-based ingredients.

3. Pharmaceuticals:

• Stabilizer: Used as an excipient in pharmaceutical formulations to stabilize emulsions and improve the texture of topical products.

Regulatory Status:

• Food Additive (E476): PGPR is approved as a food additive under the code E476 in the European Union, the United States, and many other countries. It is considered safe for consumption when used within the recommended limits.

Safety and Handling:

• Toxicity: PGPR is generally regarded as safe (GRAS) when used in accordance with regulatory guidelines. However, as with any food additive, it should be used within specified limits.

• Handling Precautions: Handle with standard food industry precautions. It is non-toxic and non-irritating under normal use conditions.

• Storage: Store in a cool, dry place away from direct sunlight and heat. Keep containers tightly closed to prevent contamination.

Environmental Impact:

• Biodegradability: PGPR is biodegradable, which makes it an environmentally friendly emulsifier compared to some synthetic alternatives.

• Sustainability: As it is derived from natural sources (castor oil), PGPR is considered a more sustainable and eco-friendly option in food production.

Polyglyceryl-3 Polyricinoleate is a versatile emulsifier with a significant role in the food industry, particularly in chocolate and confectionery production. Its ability to improve the texture, flow, and stability of food products makes it a valuable ingredient in a variety of formulations.

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