E476 POLYGLYCERYL-3 POLYRICINOLEATE
E476 Polyglyceryl-3 Polyricinoleate (PGPR) Supplier & Exporter | Chocolate Emulsifier
High-Performance E476 Emulsifier for Chocolate & Food Applications
E476 Polyglyceryl-3 Polyricinoleate (PGPR) is a highly efficient food emulsifier widely used in chocolate and confectionery manufacturing to reduce viscosity, improve flow properties, and optimize production costs.
At Ataman Kimya, we supply high-quality E476 PGPR to global food manufacturers, helping them achieve better processing efficiency, lower cocoa butter usage, and consistent product quality.
What is E476 Polyglyceryl-3 Polyricinoleate?
Polyglyceryl-3 Polyricinoleate (PGPR) is a food-grade emulsifier produced from polymerized glycerol and ricinoleic acid derived from castor oil. It is specifically designed to improve the rheological properties of chocolate and fat-based systems.
Product Name: Polyglyceryl-3 Polyricinoleate
E Number: E476
CAS Number: 29894-35-7
EC Number: 608-428-5
Chemical Formula: (C3H5O2)n(C18H32O2)m
Origin: Vegetable (Castor Oil)
Function: Emulsifier / Viscosity Reducer
PGPR is a yellowish, viscous, lipophilic liquid, soluble in oils and fats and insoluble in water.
Key Benefits of E476 PGPR
✔ Strong viscosity reduction in chocolate
✔ Improved flow behavior and mold filling
✔ Cocoa butter reduction up to 10%
✔ Better texture and mouthfeel
✔ Lower energy consumption during processing
✔ Effective at low dosage (0.1% – 0.5%)
👉 E476 PGPR is one of the most cost-effective additives in chocolate production.
Applications of Polyglyceryl-3 Polyricinoleate
🍫 Chocolate & Cocoa Products
Reduces viscosity and yield stress
Improves flow and processing
Enhances coating and molding performance
🍬 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
Enhances product texture
Why Use E476 in Chocolate Production?
In chocolate manufacturing, solid particles such as cocoa, sugar, and milk create internal friction. PGPR (E476) works by:
Reducing particle-to-particle friction
Lowering yield stress
Improving flow without increasing fat
👉 This allows manufacturers to reduce cocoa butter while maintaining product quality, leading to significant cost savings.
Technical Advantages
Highly efficient at low concentrations
Stronger viscosity reduction than lecithin
Stable under high shear processing
Compatible with other emulsifiers
Manufacturing Process
E476 PGPR is produced through a controlled process:
Polymerization of glycerol at high temperature
Interesterification of castor oil fatty acids
Final reaction to produce Polyglyceryl-3 Polyricinoleate
Regulatory & Safety Information
E476 PGPR is approved for food use worldwide:
EU Usage Limit (Chocolate): up to 0.5%
Acceptable Daily Intake (ADI):
7.5 mg/kg (FAO/WHO)
25 mg/kg (EFSA updated evaluation)
Approved by:
EFSA (Europe)
FDA (USA)
Codex Alimentarius
Why Choose Ataman Kimya as Your E476 Supplier?
At Ataman Kimya, we do more than supply chemicals:
✔ Reliable global sourcing (Europe, India, Asia)
✔ Competitive pricing for bulk orders
✔ Consistent quality and full documentation
✔ Technical support for formulation optimization
✔ Fast export to Africa, Europe, America & Central Asia
👉 We help you reduce costs and improve production efficiency.
Packaging & Supply Options
Drums / IBC / Bulk
Flexible logistics solutions
Export-ready documentation
Contact Us
Looking for a reliable E476 Polyglyceryl-3 Polyricinoleate supplier?
👉 Contact Ataman Kimya today for:
Samples
Technical consultation
Best price quotations
