CAS 29894-35-7 E476 Polyglycerol Polyricinoleate PGPR Food Additive Emulsifiers Agent

CAS 29894-35-7 Emulsifier E 476 Polyglycerol Polyricinoleate PGPR Food Additive Emulsifying Agent E476

Emulsifier E476, also known as polyglycerol polyricinoleate (PGPR), is a food additive commonly used as an emulsifying agent in various food products. Here's a description, specification, and application of E476:

Description:

E476 is a food additive derived from castor oil. It is composed of polyglycerol esters of polyricinoleic acid. The production process involves the esterification of polyricinoleic acid with polyglycerol. E476 is a yellow to amber-colored viscous liquid or solid with a characteristic odor.

Technical data:
 

• Chemical Name: Polyglycerol Polyricinoleate (PGPR)
• Common Name: Emulsifier E476
• E Number: E476
• Function: Emulsifying agent
• Composition: Emulsifier E476 is a mixture of esters of polyglycerol and fatty acids derived from castor oil (specifically, ricinoleic acid).
• Source: Emulsifier E476 is derived from castor oil, which is obtained from the seeds of the castor plant (Ricinus communis).
• Appearance: Emulsifier E476 is typically a yellow to amber-colored viscous liquid or solid, depending on the specific grade and processing.
• Solubility: Emulsifier E476 is soluble in fat and oil.
• Melting Point: The melting point of Emulsifier E476 can vary depending on the specific composition.
• Chemical Stability: Emulsifier E476 is stable under normal storage and processing conditions.
• pH Stability: Emulsifier E476 is relatively stable across a wide pH range.
• Safety: Emulsifier E476 is considered safe for consumption when used in accordance with regulations and within recommended levels. It has been extensively evaluated for its safety and is approved for use by regulatory authorities worldwide.

Application:

E476 is primarily used as an emulsifying agent in food production. It is widely employed in various food products to improve their texture, stability, and processing characteristics. Here are some common applications of E476:

1. Chocolate and Confectionery: E476 is extensively used in the chocolate industry. It helps to improve the flow properties of chocolate during production, prevent fat bloom, and stabilize the emulsion of cocoa butter and other ingredients. E476 also finds application in confectionery items like fillings, coatings, and spreads.

2. Bakery Products: E476 is used in the production of baked goods such as cakes, cookies, and pastries. It aids in emulsifying fats and oils, improving dough handling properties, and enhancing the texture and shelf life of these products.

3. Dairy Products: E476 can be found in dairy-based products like ice cream, whipped toppings, and processed cheese. It assists in stabilizing emulsions, preventing fat separation, and improving the texture and mouthfeel of these products.

4. Margarine and Spreads: E476 is used in the production of margarine and spreads to enhance their emulsion stability, texture, and spreadability.

5. Fat-Based Products: E476 finds application in various fat-based products, including dressings, sauces, and mayonnaise, to stabilize oil-in-water emulsions and improve stability.

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