The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods

<table>Influence of PGPR addition (0.2%) to a molten chocolate (27% cocoa butter) (<a href="http://www.sweetcom.de/cgi-bin/inhalt.pl?heft=01_05&amp;nr=45">http://www.sweetcom.de/cgi-bin/inhalt.pl?heft=01_05&amp;nr=45</a>).</table>

International Scholarly Research Notices

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Figure 8

Figure 8: The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods 