what is pgpr in food

PGPR stands for Polyglycerol polyricinoleate, which is an emulsifier used in food production, particularly in chocolate, compound chocolate, and similar coatings. It is made from glycerol and fatty acids, usually from castor bean or soybean oil. PGPR is used at low levels (below 0.5%) to reduce viscosity and improve the texture of food products. In chocolate, it works by decreasing the friction between the solid particles (e.g. cacao, sugar, milk) in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behavior of a Newtonian fluid. PGPR can also be used as an emulsifier in spreads and salad dressings. According to the U.S. Food and Drug Administration (FDA) and other international regulatory authorities, PGPR is safe and suitable for use in food production. In Europe, PGPR is allowed in chocolate up to a level of 0.5% .