Comparing E476 - Polyglycerol polyricinoleate vs E475 - Polyglycerol esters 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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E475 - Polyglycerol esters of fatty acids

Polyglycerol esters of fatty acids (E475) are emulsifiers that help oil and water mix and stay mixed in foods. Made from short chains of glycerol joined to fatty acids from edible oils, they improve texture, foam, and shelf-life in many products. They are widely approved by food safety authorities and used at levels needed to achieve their effect.

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Synonyms
E476
Polyglycerol polyricinoleate
PGPR
E475
Polyglycerol esters of fatty acids
Polyglycerol fatty acid esters
Functions
emulsifier
emulsifierstabilizer
Origins
Plant
Plant
Animal
Synthetic
Products

Found in 1,962 products

Found in 892 products

Search rank & volume
#2232.9K / mo🇺🇸U.S.
#406130 / mo🇺🇸U.S.
Awareness score

×0.22
under-aware

×0.03
under-aware

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.

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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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  1. How long does thinkpad e475 battery last?

    That refers to a laptop; E475 is a food emulsifier/stabiliser and has no battery—it's chemically stable in foods and remains effective for the product’s shelf-life.

  2. How long does thinkpad e475 last?

    If you mean E475 (polyglycerol esters of fatty acids), it is stable during processing and storage in foods. EFSA and JECFA have not identified a safety concern at approved uses.

  3. How to change memory on thinkpad e475?

    You can’t change E475 in a food—it's added by the manufacturer as an emulsifier/stabiliser; to avoid it, choose products without “E475” or “polyglycerol esters of fatty acids” on the label.

  4. How to open sony e475 mp3 playe?

    This appears to be about a device; E475 is a food additive listed as “polyglycerol esters of fatty acids” or “E475” and requires no consumer preparation.

  5. How to open sony e475 mp3 player?

    Unrelated to the additive—E475 is a food emulsifier used to stabilize oil–water mixtures in foods and doesn’t involve any “opening” process.

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