Comparing E441 - Superglycerinated hydrogenated rapeseed oil vs E476 - Polyglycerol polyricinoleate

Synonyms
E441
Superglycerinated hydrogenated rapeseed oil
Hydrogenated rapeseed oil superglycerinated
Superglycerinated fully hydrogenated rapeseed oil
E476
Polyglycerol polyricinoleate
PGPR
Products

Found in 2 products

Found in 1,962 products

Search rank & volume
#46660 / mo🇺🇸U.S.
#2232.9K / mo🇺🇸U.S.
Awareness score

×1.97
over-aware

×0.22
under-aware

Search volume over time

Search history data is not available.

Interest over time for 3 keywords in U.S. during the last 10 years.

Popular questions
  1. How to clear e441 u002 error code?

    That appears to be a device error code and isn’t related to the food additive E441. In foods, E441 denotes gelatine; to clear the error, consult your device’s manual or support.

  2. What is contain.in e441?

    E441 contains gelatine—partially hydrolyzed collagen protein—from animal sources, typically pork or beef skins and bones. It is not suitable for vegetarians or vegans.

  3. What is e441 in food?

    In food, E441 is gelatine used as a gelling, thickening, and stabilizing agent in products like gummies, marshmallows, desserts, and capsules.

  4. What is gelatin e441?

    Gelatin (E441) is food-grade collagen protein processed from animal tissues, functioning mainly as a gelling and stabilizing agent.

  5. What is the model's name in girlsdoporn e441?

    That query is unrelated to the food additive E441; on labels, E441 refers to gelatine used as a gelling agent.

  1. What is pgpr in chocolate?

    PGPR (E476) is an emulsifier used in chocolate to reduce viscosity and yield stress so the melted chocolate flows and coats or molds more easily, often alongside lecithin.

  2. Is pgpr banned in europe?

    No—PGPR (E476) is approved in the EU and permitted at set maximum levels (about 0.5% in chocolate); EFSA has established an acceptable daily intake.

  3. What is pgpr in food?

    It’s a fat‑soluble emulsifier made from glycerol and fatty acids (often from castor or soybean oil) used to stabilize fat systems and improve texture and flow in products like chocolate, spreads, and dressings.

  4. What is pgpr in chocolate bars?

    It’s the emulsifier that helps the chocolate mass flow smoothly during manufacturing, enabling uniform texture and easier molding, sometimes allowing less cocoa butter.

  5. What is pgpr in hershey's chocolate?

    It refers to the same emulsifier added in small amounts to improve flow and processing; whether a specific Hershey’s product contains it can be seen on its ingredient list.