ingredient information
PGPR is food emulsifier which is used mainly in chocolate production process to adjust the flow properly and in Bakeries as pan releasing agent for plates, tins and forms. Polyglycerol Polyricinoleate (PGPR) is an artificially derived emulsifier that is mainly used to replace some of the cocoa butter in chocolate used in lower grade candy bars. PGPR is a yellowish, viscous liquid comprised of polyglycerol esters of polycondensed fatty acids from castor oil. It is strongly lipophilic, soluble in fats and oils and insoluble in water and ethyl alcohol. In chocolates it is used as a viscosity reducing agent