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Open Food Facts is een samenwerkingsproject gebouwd door tienduizenden vrijwilligers en beheerd door een non-profitorganisatie met 8 medewerkers. We hebben uw donaties nodig om het Open Food Facts 2023 -budget te financieren en om het project verder te ontwikkelen.

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E476 - Polyglycerolpolyricinoleaat

Functies: Emulgator

Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol. - Wikipedia

Namen: Esters polyglycériques d'acides gras d'huile de ricin, Polyricinoléate de polyglycérol, Esters polyglycériques de l'acide ricinoléique interesterifié, PGPR, Esters polyglycéroliques de l'acide ricinoléique interesterifié, Esters polyglycériques d'acides gras polycondensés d'huile de ricin, Esters glycériques d'acides gras condensés d'huile de ricin

Land: Nederland - Vergelijkbare producten uit de hele wereld bekijken