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Analytics and applications of polyglycerol polyricinoleate (PGPR)-Current research progress
Chunxia Su1,2, Bruno De Meulenaer2, Paul Van der Meeren1
1Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
Comprehensive Reviews in Food Science and Food Safety
|August 16, 2023
Summary
Polyglycerol polyricinoleate (PGPR) is a complex food additive used in low-calorie emulsions. Understanding its molecular composition is key to optimizing its use and exploring natural surfactant replacements.
Area of Science:
- Food Science
- Emulsion Technology
- Analytical Chemistry
Background:
- Polyglycerol polyricinoleate (PGPR) is a synthetic emulsifier widely used in food products.
- There is a growing demand for low-calorie food products utilizing PGPR-stabilized water-in-oil (W/O) emulsions to replace fat.
- Comprehensive characterization of PGPR is essential for understanding its structure-activity relationship and optimizing its application.
Conclusions:
- Further research is needed for detailed quantitative determination of PGPR's (poly)glycerol and individual molecular species composition.
- Understanding PGPR's structure-functionality can lead to reduced usage and development of alternative emulsifiers.
- Natural and alternative ingredients offer viable pathways for replacing PGPR in W/O emulsions, supporting the development of healthier food products.
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