Polyglycerol polyricinoleate (E476) – what is it?
Polyglycerol polyricinoleate, also known as E476, is an emulsifier used in the food industry. It is a chemical substance synthesized from polyglycerol and fatty acids, mainly ricinoleic acid.
It is often used as an emulsifying agent that helps stabilize mixtures containing both aqueous and fatty components. It works by reducing the interfacial tension between water and fat, which allows for even distribution of ingredients in food products.
Properties of polyglycerol polyricinoleate (E476)
As an emulsifier, E476 has the ability to form stable emulsions, which provides a uniform texture and consistency to many food products. In addition, it can improve shelf life and prevent delamination of products containing both fatty and aqueous ingredients.
Use of polyglycerol polyricinoleate (E476)
Polyglycerol polyricinoleate (E476) is widely used in the food industry. It can be used in the production of margarines, chocolates, ice cream, filled waffles, as well as in other products where it is required to stabilize the emulsion or avoid delamination of ingredients.
Where to buy polyglycerol polyricinoleate (E476)?
Polyglycerol polyricinoleate (E476) is widely available in grocery stores and online stores that specialize in selling food ingredients. It can also be found in food wholesalers.
Polyglycerol polyricinoleate (E476) and its functions in food
E476 plays an important role in the food industry, providing stability and uniformity in food products. Its ability to emulsify helps maintain proper texture and consistency, which is crucial for many food products such as margarines, chocolates and ice cream. In addition, E476 can also affect the shelf life of products by preventing ingredients from delaminating, which contributes to a longer shelf life.
