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We reviewed 3 live results for polyglycerol polyricinol and narrowed them down to the 3 options that look most worth comparing first.
The options are Polyglycerol Polyricinoleate, Polyglycerol-polyricinoleate and Polyglycerol Polyricinoleate.
Source: Silver Fern
Description
Polyglycerol Polyricinoleate (PGPR, E476, CAS 29894-35-7) is a versatile, high-performance emulsifier and viscous liquid supplied by Silver Fern Chemical Inc. Derived from polyglycerol and polycondensed castor oil fatty acids, it lowers viscosity and improves flow properties in chocolate and compound coatings while reducing fat content. PGPR is also used in bakery products, margarines, spreads, personal care products, and industrial lubricants for enhanced moisture retention and stabilization.
Best for
food manufacturers, confectionery producers, reducing viscosity in chocolate production and improving moisture retention in bakery and spreads
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Source: MedChemExpress
Description
Polyglycerol-polyricinoleate (PGPR) from MedChemExpress (Cat. No. HY-29350, CAS 29894-35-7) is a research-grade emulsifier commonly used in the food industry to improve food texture and stability. Supplied as a light yellow to brown liquid with 99.98% purity, this bioactive compound is soluble in DMSO up to 100 mg/mL and intended strictly for research and laboratory use.
Best for
researchers, laboratory scientists, food texture and stability research and emulsion formulation studies
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Source: TER Chemicals
Description
Polyglycerol Polyricinoleate (PGPR / E476) is a synthetic food additive and emulsifier derived from glycerol and castor bean oil, identified by CAS number 29894-35-7 and chemical formula C57H104O9. Supplied by TER Chemicals, it is widely utilized across the food and confectionery industries to improve product texture and stability. In chocolate manufacturing, it blends immiscible components like oil and water and prevents cocoa butter separation and surface streaking, often functioning alongside lecithin. The additive is considered vegetarian with no direct animal-derived ingredients.
Best for
Food manufacturers, Confectionery producers, Emulsifying food formulations and Preventing cocoa butter separation in chocolate
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| Compare | #1Polyglycerol Polyricinoleate | #2Polyglycerol-polyricinoleate | #3Polyglycerol Polyricinoleate |
|---|---|---|---|
| Source | Silver Fern | MedChemExpress | TER Chemicals |
| Description | Polyglycerol Polyricinoleate (PGPR, E476, CAS 29894-35-7) is a versatile, high-performance emulsifier and viscous liquid supplied by Silver Fern Chemical Inc. Derived from polyglycerol and polycondensed castor oil fatty acids, it lowers viscosity and improves flow properties in chocolate and compound coatings while reducing fat content. PGPR is also used in bakery products, margarines, spreads, personal care products, and industrial lubricants for enhanced moisture retention and stabilization. | Polyglycerol-polyricinoleate (PGPR) from MedChemExpress (Cat. No. HY-29350, CAS 29894-35-7) is a research-grade emulsifier commonly used in the food industry to improve food texture and stability. Supplied as a light yellow to brown liquid with 99.98% purity, this bioactive compound is soluble in DMSO up to 100 mg/mL and intended strictly for research and laboratory use. | Polyglycerol Polyricinoleate (PGPR / E476) is a synthetic food additive and emulsifier derived from glycerol and castor bean oil, identified by CAS number 29894-35-7 and chemical formula C57H104O9. Supplied by TER Chemicals, it is widely utilized across the food and confectionery industries to improve product texture and stability. In chocolate manufacturing, it blends immiscible components like oil and water and prevents cocoa butter separation and surface streaking, often functioning alongside lecithin. The additive is considered vegetarian with no direct animal-derived ingredients. |
| Best for | food manufacturers, confectionery producers, reducing viscosity in chocolate production and improving moisture retention in bakery and spreads | researchers, laboratory scientists, food texture and stability research and emulsion formulation studies | Food manufacturers, Confectionery producers, Emulsifying food formulations and Preventing cocoa butter separation in chocolate |
| Action | Silver Fern | MedChemExpress | TER Chemicals |
| Rate this product |
"Polyglycerol Polyricinoleate from Silver Fern."
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