Comparing E473 - Sucrose esters of fatty acids vs E476 - Polyglycerol polyricinoleate
Overview
Synonyms
Products
Found in 155 products
Found in 1,962 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 5 keywords in U.S. during the last 10 years.
Interest over time for 3 keywords in U.S. during the last 10 years.
Popular questions
What is sucrose fatty acid esters?
Sucrose fatty acid esters (E473) are emulsifiers made by reacting sucrose with food‑grade fatty acids (usually from vegetable or animal fats) to help oil and water mix and stabilize foams and textures in foods.
How do you delete a song from a walkman nwz-e473?
That device question is unrelated; E473 refers to sucrose esters of fatty acids, a food emulsifier used to stabilize and emulsify products.
How long does the e473 online part take?
There is no “online part” for food additive E473; it is simply an approved emulsifier used in foods under good manufacturing practice and relevant regulations.
How much is psr e473 in nigeria?
This appears to refer to a Yamaha PSR‑E473 keyboard; in foods, E473 is sucrose esters of fatty acids—an emulsifier ingredient rather than a retail product.
How to create a playlist on sony walkman nwz-e473?
Playlist instructions for a Walkman NWZ‑E473 are unrelated; E473 in foods is sucrose esters of fatty acids used to emulsify and stabilize products.
What is pgpr in chocolate?
PGPR (E476) is an emulsifier used in chocolate to reduce viscosity and yield stress so the melted chocolate flows and coats or molds more easily, often alongside lecithin.
Is pgpr banned in europe?
No—PGPR (E476) is approved in the EU and permitted at set maximum levels (about 0.5% in chocolate); EFSA has established an acceptable daily intake.
What is pgpr in food?
It’s a fat‑soluble emulsifier made from glycerol and fatty acids (often from castor or soybean oil) used to stabilize fat systems and improve texture and flow in products like chocolate, spreads, and dressings.
What is pgpr in chocolate bars?
It’s the emulsifier that helps the chocolate mass flow smoothly during manufacturing, enabling uniform texture and easier molding, sometimes allowing less cocoa butter.
What is pgpr in hershey's chocolate?
It refers to the same emulsifier added in small amounts to improve flow and processing; whether a specific Hershey’s product contains it can be seen on its ingredient list.