| Revision as of 12:22, 15 February 2012 editBeetstra (talk | contribs)Edit filter managers, Administrators172,031 edits Saving copy of the {{chembox}} taken from revid 475643840 of page Polyglycerol_polyricinoleate for the Chem/Drugbox validation project (updated: ''). |
Latest revision as of 08:51, 12 November 2024 edit Suiseiseki42 (talk | contribs)IP block exemptions200 editsm x because y |
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{{Short description|Emulsion used in food production}} |
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{{ambox | text = This page contains a copy of the infobox ({{tl|chembox}}) taken from revid of page ] with values updated to verified values.}} |
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| ImageFile = Polyglycerin-Polyricinoleat.svg |
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| verifiedrevid = 476993667 |
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| ImageFile = Polyglycerol polyricinoleate.svg |
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| ImageName = Structural formula of polyglycerol polyricinoleate. R = H and/or ] and/or poliricinoleic acid |
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| IUPACName = |
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| IUPACName = 1,2,3-Propanetriol, homopolymer, (9''Z'',12''R'')-12-hydroxy-9-octadecenoate |
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| Section1 = {{Chembox Identifiers |
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|Section1={{Chembox Identifiers |
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| CASNo_Ref = {{cascite|correct|??}} |
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| CASNo_Ref = {{cascite|correct|CAS}} |
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| CASNo = 29894-35-7 |
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| CASNo = 29894-35-7<ref>{{cite web|url=http://www.accessdata.fda.gov/scripts/fcn/gras_notices/grn000270.pdf |title=GRAS Notice 000270: polyricinoleic acid |format=PDF |date= |accessdate=2011-10-25}}</ref> |
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| PubChem = 9843407 |
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| UNII = DHM1T5XO11 |
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| ChemSpiderID = NA |
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| CASNo_Comment = <ref name=GRAS>{{cite web |url=https://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/UCM356269.pdf |archive-url=https://wayback.archive-it.org/7993/20171031043047/https://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/UCM356269.pdf |url-status=dead |archive-date=2017-10-31 |title=GRAS Notice 000466: polyricinoleic acid |website=] |access-date=2016-07-09 }}</ref> |
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| PubChem = 9843407 |
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| Section2 = {{Chembox Properties |
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| Formula = (C<sub>3</sub>H<sub>5</sub>O<sub>2</sub>)<sub>n</sub>(C<sub>18</sub>H<sub>32</sub>O<sub>2</sub>)<sub>m</sub> |
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| OtherCompounds = {{ubl |
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| OtherCpds = ] (monomer) |
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| ] (monomer) |
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| Polyglycerol |
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'''Polyglycerol polyricinoleate''' ('''PGPR'''), ]476, is an ] made from ] and fatty acids (usually from ], but also from ] ]). In ], ] and similar coatings, PGPR is mainly used with another substance like ]<ref name=":0">{{Cite book|url=https://books.google.com/books?id=Bs1euQO8ZJUC&pg=PA294|title=Food Emulsifiers and Their Applications|publisher=Springer Science & Business Media|year=2008|isbn=9780387752846|editor-last=Hasenhuettl|editor-first=Gerard L|pages=294|editor-last2=Hartel|editor-first2=Richard W}}</ref> to reduce ]. It is used at low levels (below 0.5%),<ref name="FAE2k">{{Cite book|url=https://books.google.com/books?id=Fvm-sqd90-oC&pg=PA482|title=Food Additives in Europe 2000|publisher=Nordic Council of Ministers|year=2002|isbn=9789289308298|pages=482}}</ref><ref name=":2">{{Cite book|url=https://books.google.com/books?id=xokfDAAAQBAJ&pg=PT248|title=Chocolate Science and Technology|last=Afoakwa|first=Emmanuel Ohene|publisher=John Wiley & Sons|year=2016|isbn=9781118913772|pages=248}}</ref> and works by decreasing the ] between the solid particles (e.g. ], ], ]) in molten chocolate, reducing the ] so that it flows more easily, approaching the behaviour of a ].<ref name=":2" /> It can also be used as an emulsifier in ] and in ],<ref name=":3">{{Cite book|url=https://books.google.com/books?id=qXxPcoU8xQsC&pg=PA254|title=Food and Industrial Bioproducts and Bioprocessing|last=Dunford|first=Nurhan Turgut|publisher=John Wiley & Sons|year=2012|isbn=9781119946069|pages=254}}</ref> or to improve the texture of baked goods.<ref name=":3" /> It is made up of a short chain of glycerol molecules connected by ] bonds, with ] side chains connected by ] bonds. |
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PGPR is a yellowish, ] liquid, and is strongly ]: it is soluble in fats and oils and insoluble in water and ].<ref name="FAE2k" /> |
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==Manufacture== |
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] is heated to above 200 °C in a reactor in the presence of an ]ne catalyst to create polyglycerol. ] fatty acids are separately heated to above 200 °C, to create interesterified ricinoleic fatty acids. The polyglycerol and the interesterified ricinoleic fatty acids are then mixed to create PGPR.<ref>{{cite web|url=https://www.fda.gov/ucm/groups/fdagov-public/@fdagov-foods-gen/documents/document/ucm269157.pdf|title=GRAS Notification for Polyglycerol Polyricinoleate |publisher=FDA, (Palsgaard)|date= 23 October 2008}}</ref> |
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==Use in chocolate== |
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As PGPR improves the flow characteristics of chocolate and ], especially near the melting point, it can improve the efficiency of chocolate coating processes: chocolate coatings with PGPR flow better around shapes of ] and dipped products,<ref>{{Cite book|url=https://books.google.com/books?id=A1CkAgAAQBAJ&pg=PA44|title=Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products|last=Talbot|first=Geoff|publisher=Elsevier|year=2009|isbn=9781845696436|pages=44}}</ref><ref name=":4">{{Cite book|url=https://books.google.com/books?id=0HPLBQAAQBAJ&pg=PA418|title=Ingredient Interactions: Effects on Food Quality|last1=Gaonkar|first1=Anilkumar G.|last2=McPherson|first2=Andrew|publisher=CRC Press|year=2016|isbn=9781420028133|pages=418}}</ref> and it also improves the performance of equipment used to produce solid molded products:<ref name=":4" /> the chocolate flows better into the mold, and surrounds inclusions and releases trapped air more easily.<ref name=":0" /> PGPR can also be used to reduce the quantity of ] needed in chocolate formulations: the solid particles in chocolate are suspended in the cocoa butter, and by reducing the viscosity of the chocolate, less cocoa butter is required,<ref name=":0" /> which saves costs, because cocoa butter is an expensive ingredient, and also leads to a lower-fat product.<ref>{{cite web| url = http://www.palsgaard.com/international/Chocolate/High_Grade_PGPR.aspx| title = High grade PGPR in chocolate| date = 2014| publisher = Palsgaard| access-date = 2007-09-17| archive-url = https://web.archive.org/web/20070803114809/http://www.palsgaard.com/international/Chocolate/High_Grade_PGPR.aspx| archive-date = 2007-08-03| url-status = dead}}</ref> |
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== Safety == |
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The ] has deemed PGPR to be ] for human consumption,<ref name=GRAS /> and the ] (JECFA) has also deemed it safe.<ref name="FAE2k" /> Both of these organisations set the ] at 7.5 milligrams per kilogram of body weight. In 2017, a panel from the ] recommended an increased acceptable daily intake of 25 milligrams per kilogram of body weight based on a new chronic ] and ] study.<ref>{{cite journal |last1=Mortensen |first1=Alicja |last2=Aguilar |first2=Fernando |last3=Crebelli |first3=Riccardo |last4=Di Domenico |first4=Alessandro |last5=Dusemund |first5=Birgit |last6=Frutos |first6=Maria Jose |last7=Galtier |first7=Pierre |last8=Gott |first8=David |last9=Gundert-Remy |first9=Ursula |last10=Leblanc |first10=Jean-Charles |last11=Lindtner |first11=Oliver |last12=Moldeus |first12=Peter |last13=Mosesso |first13=Pasquale |last14=Parent-Massin |first14=Dominique |last15=Oskarsson |first15=Agneta |last16=Stankovic |first16=Ivan |last17=Waalkens-Berendsen |first17=Ine |last18=Woutersen |first18=Rudolf Antonius |last19=Wright |first19=Matthew |last20=Younes |first20=Maged |last21=Boon |first21=Polly |last22=Chrysafidis |first22=Dimitrios |last23=Gürtler |first23=Rainer |last24=Tobback |first24=Paul |last25=Rincon |first25=Ana Maria |last26=Tard |first26=Alexandra |last27=Lambré |first27=Claude |display-authors=3|title=Re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive |journal=EFSA Journal |date=March 2017 |volume=15 |issue=3 |pages=e04743 |doi=10.2903/J.EFSA.2017.4743 |pmid=32625446 |pmc=7010163 }}</ref> In Europe, PGPR is allowed in chocolate up to a level of 0.5%.<ref name="FAE2k" /> |
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In a 1998 review funded by ] of safety evaluations from the late 1950s and early 1960s, "PGPR was found to be 98% digested by rats and utilized as a source of energy superior to ] and nearly equivalent to ]."<ref name=schie98>{{cite journal |last1=Wilson |first1=R. |last2=van Schie |first2=B.J. |last3=Howes |first3=D. |title=Overview of the Preparation, Use and Biological Studies on Polyglycerol Polyricinoleate (PGPR) |journal=Food and Chemical Toxicology |volume=36 |issue=9–10 |pages=711–8 |year=1998 |pmid=9737417 |doi=10.1016/S0278-6915(98)00057-X }}</ref> Additionally, no evidence was found of interference with normal fat metabolism, nor with growth, reproduction, and maintenance of tissue. Overall, it did not "constitute a human health hazard".<ref name=schie98 /> |
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A study published in the European Food Safety Authority in 2017 re-evaluated the safety of the additive and recommended to revise the acceptable daily intake and increase it to 25 milligrams per kilogram of body weight.<ref>{{Cite web|url=https://www.efsa.europa.eu/en/efsajournal/pub/4743|title = Re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive |date = 24 March 2017 |publisher=EFSA}}</ref> |
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== References == |
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{{reflist}} |
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