Comparing E476 - Polyglycerol polyricinoleate vs E433 - Polyoxyethylene sorbitan monooleate
Overview
Synonyms
Products
Found in 1,962 products
Found in 5,529 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 3 keywords in U.S. during the last 10 years.
Interest over time for 3 keywords in U.S. during the last 10 years.
Popular questions
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.
Is polysorbate 80 safe?
Yes—at approved levels it’s considered safe by regulators such as the FDA and EFSA, which set an ADI of 0–25 mg/kg body weight/day. Rare hypersensitivity reactions have been reported, and very high doses may cause gastrointestinal upset.
What is polysorbate 80 used for?
It’s an emulsifier and stabilizer that helps oil and water mix, prevents separation, and improves texture. In foods it stabilizes flavors and colors and improves whipping and melt resistance in products like ice cream.
Is polysorbate 80 bad for you?
Not at typical food-use levels: it’s permitted with safety limits and isn’t linked to harm for the general population. Some people may be sensitive, and effects seen in animals at high doses are well above normal dietary exposure.
Is polysorbate 80 natural?
No. It’s a synthetic ingredient made from sorbitan (from sorbitol) reacted with ethylene oxide and oleic acid that can be sourced from plants or animals.
What foods contain polysorbate 80?
It’s commonly found in ice cream and other frozen desserts, salad dressings and sauces, flavored beverages and coffee creamers, whipped toppings, and some bakery mixes, icings, and confectionery.