Polyglycerol Polyricinoleate (PGPR / E-476)

CAS Number: 235783-76-3

Molecular Formula: C27H52O9

Purity: Polyglycerol Polyricinoleate (PGPR / E-476) 97% purity

CAS Number: 29894-35-7 or 68936-89-0Top Application:Chocolate, Low-fat MargarineAction:Viscosity & Flow ControlEmulsion Type:Water-in-Oil (W/O)

About Polyglycerol Polyricinoleate (PGPR / E-476)

Polyglycerol Polyricinoleate (CAS 29894-35-7) is a pivotal emulsifier in the North American food and pharmaceutical sectors, primarily utilized to optimize the rheological properties of complex lipid-based delivery systems where a General Industry purity 98% is the standard for high-performance surfactants. E476 serves...

Polyglycerol Polyricinoleate (PGPR / E-476) Specifications

CAS Number

235783-76-3

Molecular Formula

C27H52O9

IUPAC Name

[3-[3-(2,3-dihydroxypropoxy)-2-hydroxypropoxy]-2-hydroxypropyl] 12-hydroxyoctadec-9-enoate

Canonical SMILES

CCCCCCC(CC=CCCCCCCCC(=O)OCC(COCC(COCC(CO)O)O)O)O

InChI Key

HUXYPHWJPJYMBC-UHFFFAOYSA-N

InChI

1S/C27H52O9/c1-2-3-4-11-14-23(29)15-12-9-7-5-6-8-10-13-16-27(33)36-22-26(32)21-35-20-25(31)19-34-18-24(30)17-28/h9,12,23-26,28-32H,2-8,10-11,13-22H2,1H3

EINECS Number

608-428-5

MDL Number

MFCD01941299

CAS Number

235783-76-3

Molecular Formula

C27H52O9

IUPAC Name

[3-[3-(2,3-dihydroxypropoxy)-2-hydroxypropoxy]-2-hydroxypropyl] 12-hydroxyoctadec-9-enoate

Canonical SMILES

CCCCCCC(CC=CCCCCCCCC(=O)OCC(COCC(COCC(CO)O)O)O)O

InChI Key

HUXYPHWJPJYMBC-UHFFFAOYSA-N

InChI

1S/C27H52O9/c1-2-3-4-11-14-23(29)15-12-9-7-5-6-8-10-13-16-27(33)36-22-26(32)21-35-20-25(31)19-34-18-24(30)17-28/h9,12,23-26,28-32H,2-8,10-11,13-22H2,1H3

EINECS Number

608-428-5

MDL Number

MFCD01941299

Purity

Polyglycerol Polyricinoleate (PGPR / E-476) 97% purity

Boiling Point

416.40 °C (at 760 mmHg)

Freezing point

-20°C

Flash Point

219.80 °C

Density

0.99 g/cm3

Precise Quality

≥98.0%

logP

5.701

Monoisotopic mass

496.3764 Da

Molar mass

390.6 g/mol

Vapour pressure

0 Pa at 25 °C

Food Emulsifier and Viscosity Modifier

A specialized lipophilic additive primarily used in the chocolate industry to reduce the viscosity of molten chocolate, facilitating efficient molding, enrobing, and coating processes while allowing for a reduction in cocoa butter content

Confectionery Stabilizer

A functional ingredient employed in the production of candies, fillings, and coatings to prevent fat bloom, improve gloss, and ensure a smooth, uniform texture

Bakery and Spread Additive

A versatile emulsifier used in margarines, low-fat spreads, and baked goods to stabilize water-in-oil emulsions, improve spreadability, and enhance crumb structure and shelf life

Pharmaceutical and Cosmetic Ingredient

A non-ionic surfactant utilized in the formulation of topical medications, creams, and lotions to improve the solubility of active ingredients and stabilize emulsion textures.