From Soya And Polyglycerol Polyricinoleate

Polyglycerol polyricinoleate (PGPR) is a food additive made from polyglycerol and ricinoleic acid, which is derived from castor oil. It is produced by heating these ingredients together. PGPR is a viscous liquid that is soluble in fats and oils.

Manufacturers use PGPR as an emulsifier, which helps to blend ingredients that don't normally mix, like oil and water. It is commonly found in chocolate and cocoa products to improve texture and reduce the amount of cocoa butter needed. It can also be used in baked goods, chewing gum, and some processed foods.

In the U.S., PGPR is Generally Recognized As Safe (GRAS) by the FDA for use as an emulsifier. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have also evaluated PGPR. Studies on PGPR have generally found it to be safe at typical consumption levels. There are no widespread controversies regarding its use.