Food Chemicals

Polyglycerol Polyricinoleate
PGPR is food emulsifier which is used mainly in chocolate production process to adjust the flow properly and in Bakeries as pan releasing agent for plates, tins and forms.


Specification Sheet
Synonyms Glycran esters of condensed castor oil fatty acids; polyglycerol esters of polycondensed fatty acids from castor oil.
INS No. E476
Raw Material Ricinoleic Acid and Polyglycerol
Function Classification Emulsifier
Dosage 0.1-0.5%
Product Data Colour Yellowish
Taste Neutral
State Viscous Liquid
Solubility Insoluble in water and Ethanol; soluble in ether Hydrocarbons and halo-Genated hydrocarbons.
Analytical Data Viscosity 500-700 M Pas (cP) at 60C
Lipid Source Castor oil
Acid KOH/g Below 6
Refractive Index at 25C 1,4776
Iodine value 78.2%
Hydroxyl value, mg KOH 103.7
Microbiological Data Plate count c.f.u./g Less than 10/g
Yeast and Mould c.f.u./g Less than 100/g
Staphylococcus/g Absent in 0.1 g
Enterobacteriaceae c.f.u./g Less than 10/g
Salmonella sp Absent in 25 g
Listeria sp/
Listeria monocytonenes
Absent in 25 g
Heavy Metals Arsenic (As) Less than 0.5 mg/kg
Cadmium (Cd) Less than 0.5 mg/kg
Lead (Pb) Less than 0.5 mg/kg
Mercury (Hg) 0.23 mg/kg
Heavy Metals Max.10 mg/kg
Packing 200 kg net weight in H.D.P.E. Drum.
30 kg net weight in polyethylene containers.
Keeping quality Minimum 12 months from date of production is stored cool and dry in original packing.

The product is made from diligently selected raw materials. The additives used in production are in accordance with the current International standards. SATTS P.G.P.R. is in full conformity with the requirements for Identity and purity published by the Food and Agriculture Organisation (FAO) in the Food and Nutrition Paper series (FNP 4,1978); and EEC Council directives.

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