PGPR (polyglycerol polyricinoleate)
PGPR (polyglycerol polyricinoleate) is a lipophilic emulsifier made by esterifying polyglycerol with condensed castor oil fatty acids, which are mostly ricinoleic acid. It is a viscous, yellowish liquid. Chocolate and compound coating makers use it at low levels, often with lecithin, to lower the yield value of molten chocolate, and it is also used in water-in-oil spreads.
Suppliers sell different products under the same name. Specify the one you need.
The usual form, a clear to slightly cloudy viscous liquid supplied in drums or IBCs.
Premixed PGPR and lecithin systems for chocolate viscosity control.
Grades certified for kosher or halal use, since castor oil and glycerol sources must be documented.
Compare each result with your own specification when the lot arrives.
Store PGPR in closed drums or IBCs at moderate temperature, away from direct heat and light, and keep containers sealed to limit oxidation and moisture pickup. It becomes thick when cold, so warm gently before pumping if needed. Shelf life is set by the supplier's specification, usually with a retest of acid value for older stock.
Viscosity and acid value can differ between lots and affect how much is needed to reach a target chocolate viscosity. Record both from each COA and verify chocolate rheology when switching lots or suppliers.
Facts from regulators and standards bodies, each linked to its source.
GRN 266 (polyglycerol polyricinoleate, notified by Palsgaard A/S) closed on May 29, 2009 with FDA having no questions, for use as an emulsifier in chocolate-type products based on vegetable fats other than cocoa butter.
Source: hfpappexternal.fda.gov (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Juelsminde, Denmark
Danish emulsifier and stabiliser maker supplying PGPR, ammonium phosphatide and polyglycerol ester and monoglyceride emulsifiers to chocolate, bakery, dairy, margarine and ice cream producers.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include standard liquid, blends with lecithin and kosher and halal grades. Ask each supplier for the specification sheet of the exact grade they quote.
Expect acid value, hydroxyl value and saponification value, refractive index and viscosity, polyglycerol composition and heavy metals, each with its method, specification and result for that lot.
Store PGPR in closed drums or IBCs at moderate temperature, away from direct heat and light, and keep containers sealed to limit oxidation and moisture pickup. It becomes thick when cold, so warm gently before pumping if needed. Shelf life is set by the supplier's specification, usually with a retest of acid value for older stock.
GRN 266 (polyglycerol polyricinoleate, notified by Palsgaard A/S) closed on May 29, 2009 with FDA having no questions, for use as an emulsifier in chocolate-type products based on vegetable fats other than cocoa butter.
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