Polyglycerol polyricinoleate

Synonyms: Polyglyceryl-3 Polyricinoleate, Polyglyceryl-3-pentaricinoleate, Polyglyceryl-3-polyricinoleate, E 476, polyglycerol ricinoleate, 9-Octadecenoic acid, 12-hydroxy-, (9Z,12R)-, polymer with 1,2,3-propanetriol

IUPAC name: 1,2,3-Propanetriol, homopolymer, (9Z,12R)-12-hydroxy-9-octadecenoate

CAS Number: 29894-35-7

EC / List no.: 608-428-5

E number: E476 thickener

Chemical formula: (C3H5O2)n(C18H32O2)m

Polyglycerol polyricinoleate, also called PGPR or E476, is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil). 

In chocolate, compound chocolate, and similar coatings, PGPR is typically used alongside another substance, such as lecithin, to reduce viscosity. 

Polyglycerol polyricinoleate is used at low levels (below 0.5%) and works by decreasing friction among solid particles (e.g., cacao, sugar, milk) in molten chocolate, thereby reducing the yield stress and allowing it to flow more easily, approaching the behavior of a Newtonian fluid.

PGPR can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods.

It is composed of a short chain of glycerol molecules linked by ether bonds, with ricinoleic acid side chains linked by ester bonds.

PGPR is a yellowish, viscous liquid and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.

Manufacture

Glycerol is heated to above 200 °C in a reactor in the presence of an alkaline catalyst to create polyglycerol.

Castor oil 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.

Polyglycerol Polyricinoleate (PGPR) Supplier & Exporter | E476 Emulsifier – Ataman Kimya

High-Performance Chocolate Emulsifier – Cost Reduction & Process Optimization

Polyglycerol Polyricinoleate (PGPR, E476) is a highly efficient emulsifier widely used in chocolate and confectionery production to significantly reduce viscosity and improve flow properties. At Ataman Kimya, we supply premium-quality PGPR to food manufacturers worldwide, helping optimize formulations and reduce production costs.

What is Polyglycerol Polyricinoleate (PGPR)?

Polyglycerol Polyricinoleate is a food-grade emulsifier produced from polymerized glycerol and ricinoleic acid (derived from castor oil). It is especially effective at reducing chocolate yield, allowing smoother processing and better mold filling.

E Number: E476

CAS Number: 29894-35-7

Origin: Vegetable-based (Castor Oil)

Function: Emulsifier / Viscosity reducer

Key Applications of PGPR (E476)

🍫 Chocolate & Cocoa Products

Reduces viscosity and improves flow behavior

Enables significant cocoa butter reduction

Enhances molding and coating efficiency

Improves texture and mouthfeel

🍬 Confectionery Fillings & Creams

Stabilizes fat systems

Prevents oil separation

Improves consistency

🧈 Margarine & Spreads

Enhances spreadability

Improves emulsion stability

🥐 Bakery Products

Improves dough handling

Extends shelf life

Why Use PGPR in Chocolate Production?

Using PGPR allows manufacturers to:

Reduce cocoa butter usage (cost savings up to 10%)

Improve production efficiency

Achieve consistent product quality

Lower energy consumption during processing

👉 This makes PGPR one of the most cost-effective additives in industrial chocolate manufacturing.

Technical Advantages

Highly effective at low dosage (0.1% – 0.5%)

Stronger viscosity reduction compared to lecithin

Stable under high shear processing

Compatible with other emulsifiers

Regulatory Status

PGPR (E476) is approved for use in food products by major global authorities, including:

European Food Safety Authority (EFSA)

FDA (USA)

Codex Alimentarius

When used within permitted limits, it is safe and widely accepted for food applications.

Why Choose Ataman Kimya as Your PGPR Supplier?

At Ataman Kimya, we go beyond supply:

Reliable global sourcing (Europe, India, Asia)

Competitive pricing & bulk supply

Consistent quality and documentation

Technical support for formulation optimization

Fast export to Africa, America, Europe & Central Asia

👉 We don’t just sell chemicals — we help you reduce cost and improve performance.

Packaging & Supply

Drums / IBC / Bulk supply

Flexible logistics solutions

Export-ready documentation

Contact Us

Looking for a reliable PGPR supplier or want to optimize your chocolate formulation?

👉 Contact Ataman Kimya today for:

Technical consultation

Sample requests

Competitive quotations

Safety

The FDA has deemed PGPR to be generally recognized as safe for human consumption, and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has also deemed it safe.

Both of these organizations set the acceptable daily intake at 7.5 milligrams per kilogram of body weight. 

In 2017, a panel from the European Food Safety Authority recommended increasing the acceptable daily intake to 25 milligrams per kilogram of body weight, based on a new chronic toxicity and carcinogenicity study.

In Europe, PGPR is allowed in chocolate up to 0.5%.

In a 1998 review funded by Unilever 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 starch and nearly equivalent to peanut oil."

Additionally, no evidence was found of interference with normal fat metabolism, growth, reproduction, or tissue maintenance. 

Overall, it did not "constitute a human health hazard".