E476 is synthesized from glycerol and ricinoleic acid, which is a fatty acid obtained from castor oil. The process of creating PGPR involves the polymerization of glycerol, resulting in a complex structure capable of interacting with both oil and water. This unique characteristic makes E476 an effective emulsifying agent, providing stability to various food products by maintaining a well-blended mixture.
3. Low-Calorie Alternative In low-fat and reduced-calorie products, E460 mimics the mouthfeel of fats, allowing manufacturers to create healthier options without sacrificing taste and texture.