Comparing E442 - Ammonium phosphatides vs E476 - Polyglycerol polyricinoleate
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Found in 299 products
Found in 1,962 products
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Popular questions
Ammonium phosphatides in what products?
Commonly used in chocolate and compound chocolate to improve flow and processing; also found in confectionery, cocoa-based spreads/coatings, margarines and low‑fat spreads, some bakery products/fillings, and coffee creamers as an emulsifier.
Emachine e442-v133 how to adjust the display?
That appears to be a laptop question; regarding E442 ammonium phosphatides, it’s an emulsifier mainly used in chocolate and confectionery to aid mixing and flow.
Emachine e442-v133 how to adjust the display stretched?
This looks like a computer-display query; for the food additive E442, it’s used in chocolate/compound chocolate to manage viscosity and help disperse fats uniformly.
How old is emachines e442?
That seems to refer to a computer model; the food additive E442 has been in commercial food use for decades and is authorized in the EU and other countries.
How to bring up bios e442-v133?
That’s a BIOS question for a PC; about E442, it’s a permitted emulsifier used at low levels in chocolate and related confectionery products to improve processing.
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.
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.
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.
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.
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.