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Polyglycerol polyricinoleate (PGPR), 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 mainly used with another substance like lecithin [2] to reduce viscosity.
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Download as PDF; Printable version; ... 322 A E U lecithins: antioxidant, emulsifier: ... emulsifier 476 A E U polyglycerol polyricinoleate:
Monoglycerides and diglycerides are types of glycerides both naturally present in food fats, [2] including various seed oils; [3] however, their concentration is usually low and industrial production is primarily achieved by a glycerolysis reaction between triglycerides (fats/oils) and glycerol, [4] followed by purification via solvent-free molecular distillation.
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In polymer chemistry, emulsion polymerization is a type of radical polymerization that usually starts with an emulsion incorporating water, monomers, and surfactants.The most common type of emulsion polymerization is an oil-in-water emulsion, in which droplets of monomer (the oil) are emulsified (with surfactants) in a continuous phase of water.
Monoglycerides are primarily used as surfactants, usually in the form of emulsifiers. Together with diglycerides , monoglycerides are commonly added to commercial food products in small quantities as "E471" (s.a. Mono- and diglycerides of fatty acids ), which helps to prevent mixtures of oils and water from separating.
HLB scale showing classification of surfactant function. The hydrophilic–lipophilic balance (HLB) of a surfactant is a measure of its degree of hydrophilicity or lipophilicity, determined by calculating percentages of molecular weights for the hydrophilic and lipophilic portions of the surfactant molecule, as described by Griffin in 1949 [1] [2] and 1954. [3]