PGEs are a class of synthetic, non-ionic surfactant. The advantages of PGPR may be increased by combining it with lecithin. Inspiring thoughts and women who are aging gracefully. vgl. In liquid form, based on vegetable oil for chocolates (tremendous effect on the yield value), confectioneries and low fat spreads. It may also be polyglycerol esters of dimerized fatty acids of soya bean oil." PGPR contains both hydrophilic and hydrophobic chemical groups, meaning that part of the molecule will bind to the water, and the other will bind to the oil part of the product to create a smooth consistency. POLYGLYCERYL-3 POLYRICINOLEATE is classified as : Emulsifying; Viscosity controlling; CAS Number: 29894-35-7 / 235783-76-3 EINECS/ELINCS No: - / - COSING REF No: 78902 Chem/IUPAC Name: 9-(Z)-Octadecanoic acid, 12-hydroxy- (9Z, 12R)-, homopolymer, ester with triglycerol 23. Polyglycerol polyricinoleate (E 476) is an emulsifier, which is authorised for use as a food additive in the Union. During 1964 and 1965, PGPR was fed … of Food Science and Biotechnology, Inst. FDA/DG SANTE Petitions, Reviews, Notices: GRN 266 : Polyglycerol polyricinoleate View - notice PDF : DG SANTE Food Additives: polyglycerol polyricinoleate . Polyglycerol polyricinoleate (E 476) is an emulsifier, which is authorised for use as a food additive in the Union. Sec. The fatty acids used in the production of the polyglycerol esters meet the requirements of § 172.860(b), and the polyglycerol esters are used at a level not in excess of the amount required to perform their emulsifying effect. Email: help@grandresearchstore.com Int'l: (+1) 646 781 7170 +91 8087042414. Dieser Fettsäureester ist ein Emulgator*, der zur Stabilisierung von W/O-Emulsionen (Wasser-in-Öl-Emulsionen) eingesetzt wird. Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made in a three-step process [2] from glycerol and fatty acids (usually castor bean derived). Instructions for Downloading Viewers and Players. Email: help@grandresearchstore.com Int'l: (+1) 646 781 7170 +91 8087042414. There has been rigorous testing of PGPR as a food additive, and it is commonly believed that it poses no hazard to human health through consumption (PubMed). Odor: mild fatty. In liquid form, based on vegetable oil for chocolates (tremendous effect on the yield value), confectioneries and low fat spreads. Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made in a three step process [2] from glycerol and fatty acids (usually castor bean [3]), respectively.PGPR reduces the viscosity of chocolate and similar coatings and compounds.It works by decreasing the friction between the particles of cacao, sugar, milk, etc. Its scientific name is Polyglycerol polyricinoleate. Polyglycerol Polyricinoleate. Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made in a three-step process [2] from glycerol and fatty acids (usually castor bean derived). The level of polyglycerol polyricinoleate (E 476) needed to achieve the intended technological function was 4 000 mg/kg. Polyglycerin, genauer gesagt Polyglycerin-Polyricinoleat hat die E-Nummer 476 für Lebensmittel-Zusatzstoffe. Polyglycerin-Polyricinoleat wird durch eine chemische Reaktion aus Glycerin und Rozinolsäure hergestellt und hat eine stark emulgierende Wirkung, die sich gut eignet, um wasserlösliche Verbindungen in fein ölhaltigen Substanzen zu verteilen. Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made in a three-step process from glycerol and fatty acids (usually castor bean derived). present so they can flow more easily when melted. Cancer: Ingredients linked to cancer in government, industry or academic studies or assessments. Language Assistance Available: Español | 繁體中文 | Tiếng Việt | 한국어 | Tagalog | Русский | العربية | Kreyòl Ayisyen | Français | Polski | Português | Italiano | Deutsch | 日本語 | فارسی | English, The information on this page is current as of. EC specifications: E 476 Polyglycerol polyricinoleate [5]. The FDA had no question on Palsgaard’s conclusion that PGPR is Generally Recognized as Safe (GRAS) when used as an emulsifier in chocolate-type products based on vegetable fats other than cocoa butter in the maximum levels 0.3%. Anti … Because no published dietary exposure estimates for commonly used emulsifiers exist for the United States population, the current investigation focused on the estimation of dietary exposure to seven emulsifiers: CMC, P80, lecithin, mono- and diglycerides (MDG), stearoyl lactylates, sucrose esters, and polyglycerol polyricinoleate. The level of polyglycerol polyricinoleate (E 476) needed to achieve the intended technological function was 4 000 mg/kg. Polyglyceryl-3 Polyricinoleate, polyglyceryl-3 ricinoleate Dieser Emulgator (E 476) wird aus Glycerin und Ricinolsäure (aus Rizinusöl) hergestellt und sowohl in der Kosmetik, als auch in der Pharmazie und in der Lebensmittelindustrie eingesetzt. Call for technical data on the permitted food additive polyglycerol polyricinoleate (E 476) Published: 23 November 2018 New deadline: 30 June 2020 Background According to Article 32 of Regulation (EC) No 1333/20081, food additives permitted in the EU before 20 January 2009 should be subject to a new risk assessment by the European Food Safety Authority (EFSA). It stands for polyglycerol polyricinoleate (no wonder companies use the abbreviation). Polyglycerol polyricinoleate, commonly known as PGPR, is being seen increasingly often in commercially-produced chocolate. The good people of Wikipedia describe it as "a yellowish, viscous liquid comprised of polyglycerol esters of polycondensed fatty acids from castor oil. 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