PGPR (Polyglycerol Polyricinoleate)

Overview

PGPR (Polyglycerol Polyricinoleate), also recognized by its E-number E476 and CAS number 29894-35-7, is a powerful and versatile food emulsifier crucial for modern food manufacturing. Derived from the controlled esterification of polyglycerol with condensed castor oil fatty acids (ricinoleic acid), it is a yellowish, viscous liquid that exhibits exceptional surface-active properties. As a low Hydrophilic-Lipophilic Balance (HLB) emulsifier (typically 3-4), PGPR is particularly adept at stabilizing water-in-oil (W/O) emulsions.

At CanCastor, our premium PGPR is engineered for high performance and consistency, making it indispensable in applications demanding superior emulsification, rheological modification, and fat bloom inhibition. Our deep expertise in castor oil chemistry ensures a product that consistently meets stringent quality and purity standards, enabling our B2B partners across food, cosmetic, and industrial sectors to achieve optimal product formulation and stability. We pride ourselves on the rigorous quality control that underpins every batch, ensuring you receive a product that is not only effective but also compliant with global regulatory frameworks, including Codex Alimentarius and FDA 21 CFR §172.846.

Key Physical & Chemical Properties

• Appearance: Yellowish to light amber viscous liquid
• INCI Name: Polyglyceryl-3 Polyricinoleate
• CAS Number: 29894-35-7
• E-number: E476
• Acid Value: Max 6.0 mg KOH/g
• Hydroxyl Value: 80-100 mg KOH/g
• Saponification Value: 170-190 mg KOH/g
• Iodine Value: 70-100 g I2/100g
• Specific Gravity: Approx. 1.01 g/cm³ (at 25°C)
• HLB Value: 3-4 (Approximate)
• Moisture: Max 1.0 %