Polyglycerol polyricinoleate: analysis, emulsifying power and replacements
What it found
PGPR has a complex structure, and some natural surfactants like proteins, lecithin and phytosterol particles can partly or fully replace it in water-in-oil emulsions.
Research on measuring its glycerol parts and individual molecules is still limited.
What they found
Complex structure
Current studies have revealed that PGPR has a complex structure. It is a synthetic food additive made of a complex mixture of various esters.
Measuring PGPR
Recent research has focused on measuring the composition of PGPR and the amount of PGPR in foods. Research on measuring the glycerol and polyglycerol parts of PGPR, and the individual molecules in it, is still limited.
Natural replacements
Some natural water- or oil-soluble surfactants, such as proteins or lecithin, have been shown to partly replace PGPR in water-in-oil emulsions. Water-dispersible phytosterol particles and lecithin have also been used successfully as a substitute to create stable water-in-oil emulsions.
What the authors conclude
- They say it is essential to fully characterize the molecular species composition of PGPR.
- They suggest this could reduce the amount of PGPR needed in emulsions and foods based on a better understanding of the structure-activity relationship.
- They present the influencing factors of PGPR's emulsifying ability to provide new insights on totally or partly replacing it.
How it was done
There is a growing trend to use PGPR-stabilized water-in-oil emulsions to replace fat and make low-calorie foods. A better understanding of PGPR's structure and activity could help reduce the amount needed in emulsions and foods.
The authors reviewed recent research on how PGPR is characterized and measured, what affects its emulsifying ability in water-in-oil emulsions, and how it is used in food products.
What it can’t tell you
- We summarised it from the abstract only.
- This is a review of research on how PGPR is made, measured and used, not a study in people.
- It cannot show what happens to health when PGPR is eaten.
Who paid
- Authors work at
- Ghent University, Belgium
The paper
- Title
- Analytics and applications of polyglycerol polyricinoleate (PGPR)-Current research progress
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Summarised from
- Abstract only
- Cite
- Su C, De Meulenaer B, Van der Meeren P (2023). Analytics and applications of polyglycerol polyricinoleate (PGPR)-Current research progress. Comprehensive reviews in food science and food safety. doi:10.1111/1541-4337.13223PubMed 37583303DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error