Emulsifier Polyglycerol Polyricinoleate

Polyglycerol polyricinoleate (PGPR) is a food additive made from the reaction of polyglycerol and ricinoleic acid, which is derived from castor oil. It is a viscous liquid that is a type of emulsifier, meaning it helps to blend ingredients that normally don't mix, like oil and water.

Manufacturers use PGPR as an emulsifier to improve the texture and consistency of foods, especially in chocolate and cocoa products. It helps prevent fat bloom, a white coating that can appear on chocolate, and makes chocolate easier to process and pour.

In the U.S., PGPR is generally recognized as safe (GRAS) by the FDA for use as an emulsifier. International bodies like JECFA have evaluated PGPR and established acceptable daily intake levels. Studies on PGPR at typical consumption levels have not shown adverse health effects.