Emulsifier E476, also known as Polyglycerol Polyricinoleate (PGPR), is primarily used in the food industry as a cost-effective way to improve the texture and consistency of various products. It's most notably used in chocolate to reduce viscosity, improve moldability, and prevent fat bloom. Additionally, it's found in margarine, low-fat spreads, and sauces to stabilize emulsions and enhance mouthfeel.
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