Polyglycerol Polyricinoleate

Polyglycerol polyricinoleate (PGPR) is a food additive made from the esterification of polyglycerol and ricinoleic acid, which is derived from castor oil. It is a viscous, yellowish liquid or semi-solid.

PGPR functions as an emulsifier, helping to blend ingredients that don't normally mix, like oil and water. It is commonly used in chocolate and confectionery products to reduce viscosity and improve flow, making it easier to process and create smooth textures. It can also be found in baked goods and some dairy products.

In the United States, PGPR is affirmed as Generally Recognized As Safe (GRAS) by the FDA for use as an emulsifier. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated PGPR. Studies on PGPR have not indicated significant health concerns at the levels typically consumed in food. Evidence suggests it is not readily absorbed by the body.