Comparing E476 - Polyglycerol polyricinoleate vs E472C - Citric acid esters of mono- and diglycerides of fatty acids

Overview

E476 - Polyglycerol polyricinoleate

Polyglycerol polyricinoleate (PGPR), also known as E476, is an emulsifier that helps fat-based foods flow smoothly. It is best known for improving the texture and handling of chocolate and compound coatings used in candy and bakery products. Manufacturers use it in tiny amounts to make chocolate easier to mold, coat, and enrobe.

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E472C - Citric acid esters of mono- and diglycerides of fatty acids

Citric acid esters of mono- and diglycerides of fatty acids (E472c) are food emulsifiers that help oil and water mix and stay stable. Made from citric acid, glycerol, and edible fats and oils, they also act as stabilisers and can protect flavors by binding trace metals. You’ll find them in baked goods, spreads, sauces, and some drinks.

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Synonyms
E476
Polyglycerol polyricinoleate
PGPR
E472c
Citric acid esters of mono- and diglycerides of fatty acids
Functions
emulsifier
emulsifiersequestrantstabilizer
Origins
Plant
Plant
Animal
Microbiological
Synthetic
Products

Found in 1,962 products

Found in 5 products

Search rank & volume
#2232.9K / mo🇺🇸U.S.
#55010 / mo🇺🇸U.S.
Awareness score

×0.22
under-aware

×0.65
under-aware

Search volume over time

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

Search history data is not available.

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Popular questions

  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.

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