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Polyglycerol polyricinoleate

Polyglycerol polyricinoleate
Polyglycerol polyricinoleate.svg
Names
IUPAC name
1,2,3-Propanetriol, homopolymer, (9Z,12R)-12-hydroxy-9-octadecenoate
Identifiers
29894-35-7  N
ECHA InfoCard 100.117.614
E number E476 (thickeners, ...)
PubChem 9843407
Properties
(C3H5O2)n(C18H32O2)m
Related compounds
Related compounds
Triricinolein (monomer)

polyglycerol ricinoleic acid

Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N  (what is YesYN ?)
Infobox references

polyglycerol ricinoleic acid

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.

Glycerol is heated to above 200 °C in a reactor in the presence of an alkaline catalyst to create polyglycerol. Castor oil fatty acids are separately heated to above 200 °C, to create interesterified ricinoleic fatty acids. The polyglycerol and the interesterified ricinoleic fatty acids are then mixed to create PGPR.


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Wikipedia

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