Comparing E470A - Sodium/potassium and calcium salts of fatty acids vs E476 - Polyglycerol polyricinoleate
Overview
Synonyms
Products
Found in 9 products
Found in 1,962 products
Search rank & volume
Awareness score
Awareness data is not available.
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
What is calcium salt of triglycerides acids e470a in baking?
In baking, E470a (calcium salts of fatty acids, often calcium stearate) is an emulsifier/stabiliser used to help fats and water blend, condition dough, and keep powdered mixes free‑flowing. It also acts as a release agent to reduce sticking and can improve crumb softness and shelf life.
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.