Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
Compr Rev Food Sci Food Saf. 2023 Nov;22(6):4282-4301. doi: 10.1111/1541-4337.13223. Epub 2023 Aug 15.
Polyglycerol polyricinoleate (PGPR) is a synthetic food additive containing a complex mixture of various esters. In recent years, there has been a growing trend to use PGPR-stabilized water-in-oil (W/O) emulsions to replace fat in order to produce low-calorie food products. In this respect, it is essential to comprehensively characterize the PGPR molecular species composition, which might enable to reduce its required amount in emulsions and foods based on a better understanding of the structure-activity relationship. This review presents the recent research progress on the characterization and quantitative analysis of PGPR. The influencing factors of the emulsifying ability of PGPR in W/O emulsions are further illustrated to provide new insights on the total or partial replacement of PGPR. Moreover, the latest progress on applications of PGPR in food products is described. Current studies have revealed the complex structure of PGPR. Besides, recent research has focused on the quantitative determination of the composition of PGPR and the quantification of the PGPR concentration in foods. However, research on the quantitative determination of the (poly)glycerol composition of PGPR and of the individual molecular species present in PGPR is still limited. Some natural water- or oil-soluble surfactants (e.g., proteins or lecithin) have been proven to enable the partial replacement of PGPR in W/O emulsions. Additionally, water-dispersible phytosterol particles and lecithin have been successfully used as a substitute of PGPR to create stable W/O emulsions.
聚甘油蓖麻醇酸酯（PGPR）是一种含有各种酯类的复杂混合物的合成食品添加剂。近年来，人们越来越倾向于使用 PGPR 稳定的水包油（W/O）乳液来替代脂肪，以生产低卡路里的食品。在这方面，全面描述 PGPR 分子种类组成是至关重要的，这可能使我们能够根据结构-活性关系更好地理解来减少乳液和食品中 PGPR 的用量。本综述介绍了 PGPR 的特性和定量分析的最新研究进展。进一步说明了 PGPR 在 W/O 乳液中的乳化能力的影响因素，为 PGPR 的全部或部分替代提供了新的见解。此外，还描述了 PGPR 在食品中的最新应用进展。目前的研究已经揭示了 PGPR 的复杂结构。此外，最近的研究集中在 PGPR 组成的定量测定和食品中 PGPR 浓度的定量测定上。然而，关于 PGPR 的（聚）甘油组成和 PGPR 中单个分子种类的定量测定的研究仍然有限。一些天然的水溶性或油溶性表面活性剂（如蛋白质或卵磷脂）已被证明可以使 W/O 乳液中 PGPR 的部分替代。此外，水分散性植物甾醇颗粒和卵磷脂已成功用作 PGPR 的替代品，以创建稳定的 W/O 乳液。
