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What is PGPR?
Polyglycerol Polyricinoleate (PGPR), E476, is an emulsifier used in the making of chocolate. It is made from castor beans which help reduce the viscosity of chocolate allowing it to flow more easily when melted.
What is contain of E476 in Cadbury chocolate?
Commercial chocolate manufacturers use this emulsifier, also called polyglycerol polyricinoleate (PGPR) in the chemical form, as a cheaper replacement for cocoa butter in commercial-grade chocolate bars.
What is polyricinoleate and why is it in chocolates?
Polyglycerol polyricinate (PGPR) is a yellowish, viscous liquid composed of polyglycerol esters of polycondensed fatty acids from castor oil. It may also be polyglycerol esters of dimerized fatty acids of soya bean oil. It is an emulsifier used in chocolate, especially in Hershey's and Nestle chocolates. It is used to reduce the fat content of the chocolate. It is also used as a replacement for cocoa butter, which is an expensive raw material for chocolate manufacturers. Using PGPR instead of cocoa butter is a lot cheaper for chocolate manufacturers; PGPR is primarily used in cheaper chocolates.
IS Polyglycerol polyricinoleatE SAFE TO EAT?
Yes it is. Just, like Play D'oh, it's non-toxic and won't kill you soon enough to establish causality. It's has been added to chocolate bars in the last few years to replace cocoa butter, which is what makes chocolate, chocolate.
What are the ingredients in Nestle crunch bar?
Milk chocolate (sugar, unsweetened chocolate, cocoa butter, milk ingredients, lactose, soya lecithin, polyglycerol polyricinoleate, artificial flavour), rice crisps (rice flour, sugar, modified palm oil, glucose, salt, calcium carbonate). Made on equipment that also processes peanuts/nuts. Contains traces of wheat gluten.
Where does polyglycerol come from?
Polyglycerol is derived from the polymerization of glycerol, which is a simple carbohydrate and a byproduct of soap production and biodiesel manufacturing. It can also be synthesized through the condensation of glycerol in the presence of catalysts. Polyglycerol is used in various applications, including food, cosmetics, and pharmaceuticals, due to its emulsifying and moisturizing properties.
What is in a twix bar the simple things?
Milk Chocolate (Sugar, Cocoa Butter, Milk Ingredients, Cocoa Mass, Lactose, Soy Lecithin, Polyglycerol Polyricinoleate, Artificial Enriched Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Hydrolyzed Palm and Palm Kernel Oil, Corn Syrup, Milk Ingredients, Dextrose, Salt, Cocoa Mass, Sodium Bicarbonate, Soy Lecithin, Soybean
What is polyglycerol?
Description: Distilled triyglycerol ester based on vegetable oleic acid, PEG-free. Yellow to amber liquid, bland odor. Disperses in water. HLB value 5 (gives water-in-oil emulsions). CAS# 68605-19-6. INCI Name: Polyglyceryl-4 oleate. Properties: Excellent emulsifier (enables water & oil to mix) for brilliant w/o creams with good heat & cold stability, compatible with all kinds of cosmetic oils & active ingredients, very pleasant application properties.
What does emulsifier 476 consists of?
Its chemical name is Polyglycerol polyricinoleate (PGPR), or E476. PGRP is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. E476 is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil). In chocolate industry, to make compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods.
What is the origin of emulsifier 476 and 442?
Emulsifier 476, also known as polyglycerol esters of fatty acids, is derived from natural fats and oils through the process of esterification with polyglycerol. Emulsifier 442, or mono- and diglycerides of fatty acids, is produced by the glycerolysis of fats and oils, typically sourced from vegetable or animal origins. Both emulsifiers are commonly used in food products to improve texture and stability by helping mix ingredients that usually don't combine, like oil and water.
What is the purpose of the emulsifier in ice cream?
The emulsifier in ice cream helps to prevent the separation of fats and liquids by stabilizing the mixture. This results in a smoother and creamier texture in the ice cream.
What are the dangers of polyglycerol polyricinoelane?
According to Wotzinurfood website: "There is a possible link to hyperactivity in children; and a concern that it might change offspring sex ratio. There is also a possible danger, that if consumed in high enough amounts, it could cause miscarriage, due to castor oil content. Ingestion may cause gastrointestinal irritation, nausea, vomiting and diarrhoea. The product also causes Hepatomegaly in rats."
