Emulsifiers, Stabilisers, Thickeners
and Gelling Agents.
Also known as 'polyglycerol esters of polycondensed fatty acids
of castor oil' as it is produced from castor oil and glycerol
esters (see E422).It is used to help
reduce the viscosity of molten chocolate, so improving the fluidity
and enabling thinner coatings. Also helps chocolate set where
water is present e.g. chocolate ice creams. Often used in conjunction
with Lecithin (E322).
Vegetarians should note that although industrial manufacturing
based on propylene or sugar accounts for a large percentage
of glycerol production it can be obtained as a by-product in
making soap from animal and vegetable fats and oils.
Polyglycerol polyricinoleates (PGPR) are used, alone or in
combination with soy lecithin, to improve the flow properties
of molten chocolate and to reduce the amount of cocoa butter
required (to reduce costs and maximise profits)
Mainly used in icings, toppings and in cake mixes (to control
fat crystallisation). Can be found in low fat spreads and dressings
and cocoa-based, chocolate confectionery. Also in spreadable
fats having a fat content of 41% or less, similar spreadable
products with a fat content of less than 10% fat , and dressings.