The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods. (9th January 2013)

• Record Type: Journal Article
• Authors: Bastida-Rodríguez, Josefa
• Other Names: Assael M. Academic Editor.; Fang Z. Academic Editor.; Gil A. Academic Editor.; Lefebvre F. Academic Editor.; Subrt J. Academic Editor.; Ten Elshof J. E. Academic Editor.
• Is Part Of: ISRN chemical engineering. Volume 2013(2013)
• Publication Date: 2013-01-09
• Subjects: Chemical engineering -- Periodicals; Chemical engineering; Periodicals; Electronic journals; 660
• DOI: 10.1155/2013/124767
• Languages: English
• ISSNs: 2090-861X

Abstract

Abstract : The food additive named polyglycerol polyricinoleate (PGPR) and identified with the code E-476 (PGPR) is used as emulsifier in tin-greasing emulsions for the baking trade and for the production of low-fat spreads. However, the main application of PGPR is in the chocolate industry, where, besides its action as an emulsifier, it also has important properties as a viscosity modifier and thus improves the moulding properties of the molten chocolate. An additional property of PGPR in chocolate is its ability to limit fat bloom. Known chemical methods for preparing this emulsifier involve long reaction times and high operating temperatures, which adversely affect the quality of the final product leading to problems of coloration and odors that could make it inadvisable for the food industry. As an alternative, the enzymatic synthesis of PGPR by the catalytic action of two lipases has been developed. The enzymes act in mild reaction conditions of temperature and pressure, neutral pH, and in a solvent-free system, which makes the process environmentally friendly and avoids side reaction, so that the product has a higher purity and quality.