PGPR (E476) · Viscosity Reducer & Flow Emulsifier for Chocolate & Compound Coatings

Key characteristics

• Common name: PGPR (Polyglycerol Polyricinoleate).
• E-number: E476.
• Type: oil-soluble emulsifier used mainly in fat-continuous confectionery systems.
• Primary functions:
  • Reduces yield value (yield stress) to improve flow and processing efficiency,
  • Supports thin coating and efficient enrobing/molding,
  • Helps optimize viscosity at a given fat level (cost and formulation efficiency).
• Typical use areas:
  • Chocolate (dark, milk, white) and chocolate-like products,
  • Compound coatings (CBS/CBR/CBE systems),
  • Confectionery fillings and fat-based coatings where viscosity control is required.
• Labeling: commonly declared as “polyglycerol polyricinoleate” or “emulsifier (E476)” where E-number labeling applies.

Atlas supports confectionery teams with emulsifier selection and dosing guidance to achieve target rheology and line performance.

Indicative specification points

Specifications vary by producer and regional standards. Typical food-grade parameters include:

• Appearance: clear to slightly hazy, amber viscous liquid.
• Odour/taste: neutral to mild, free from off-odours.
• Acid value / saponification value / hydroxyl value: controlled within defined ranges (per standard methods).
• Moisture and volatiles: controlled to reduce processing risk (important for chocolate rheology).
• Peroxide value: controlled to ensure oxidative quality.
• Insoluble impurities: limited for consistent performance.
• Heavy metals and contaminants: restricted in line with food ingredient standards.

Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet. Additional documents (GMO status, allergen declarations, origin, Halal/Kosher certificates where available) can be supplied from approved producers to support audits and regulatory submissions.

Chocolate molding & depositing

• Improves flow in molding and depositing to reduce defects and support complete mold filling.
• Helps achieve consistent demolding and surface finish with optimized rheology.
• Supports high-speed lines where stable viscosity and yield value are critical.

Enrobing & thin coating

• Reduces yield value for smoother, more controlled enrobing and reduced tailing/strings.
• Helps achieve thinner coatings with consistent weight control, improving cost efficiency.
• Useful in wafer, biscuit and bar coatings where coating pick-up must be controlled.

Compound coatings (CBS/CBR/CBE systems)

• Supports flow optimization in vegetable fat-based coatings and chocolate-like products.
• Helps maintain process stability with different fat phase behaviors compared to cocoa butter.

Fillings & fat-based confectionery (selected)

• Used in some fat-based fillings where viscosity control is needed for pumping and depositing.
• Supports processing tolerance in high-solid fat systems (application dependent).

Formulation guidance

• PGPR is typically used at low dosages; trial work is recommended to set the optimal level for your target rheology.
• Often paired with lecithin: lecithin primarily reduces plastic viscosity, while PGPR strongly influences yield value (system dependent).
• Processing order matters: add into the fat phase during mixing/conching to ensure uniform distribution.
• Control moisture: small increases in moisture can dramatically affect chocolate viscosity; maintain strict moisture management.
• Validate with rheology measurements (yield value/plastic viscosity), line trials (enrobing pick-up), and shelf-life evaluations.
• Regulatory: confirm permitted uses, maximum levels and labeling requirements in each destination market and product category.

Quality & documentation

• Supplied as food-grade PGPR (E476) with agreed specifications for key quality parameters and impurities.
• Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet.
• Additional documentation can include GMO status, allergen declarations, origin, Halal/Kosher certificates (where available) and other compliance files.
• Production sites typically operate under recognised quality and food safety systems such as HACCP and FSSC/ISO 22000; further certifications may be available on request.
• Customers remain responsible for regulatory compliance, permitted uses, maximum levels and labeling in destination markets.

Packaging, storage & logistics

• Standard packaging options include pails, drums or IBCs depending on supply chain and customer preference.
• Store in a cool, dry, well-ventilated area, in tightly closed original packaging, away from direct sunlight and sources of heat.
• Because PGPR is a viscous liquid, gentle warming (as per supplier guidance) may be used to improve pumping and dosing.
• Shelf life is defined on the product specification and COA; customers should verify viscosity and performance during storage.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your intended application (chocolate molding, enrobing, thin coatings, compound coatings), fat system (cocoa butter/CBE/CBR/CBS), lecithin usage (if any), target rheology, annual volume, preferred packaging and documentation/certification requirements (Halal, Kosher, non-GMO, etc.) and destination markets. Our team will recommend suitable PGPR grades and rheology optimization strategies.