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Source
Not animal-derived
Allergen
No
Role in food
Soy lecithin and PGPR are used as emulsifiers, helping to blend ingredients that don't …
What it is
Soy lecithin is a mixture of phospholipids derived from soybean oil. It is produced by extracting soybean oil and then separating the lecithin from the oil. PGPR (polyglycerol polyricinoleate) is an emulsifier made from castor beans and glycerol.
Why it's used
Soy lecithin and PGPR are used as emulsifiers, helping to blend ingredients that don't normally mix, like oil and water. They improve texture and prevent separation in products such as chocolate, baked goods, and margarine. They are often used together in chocolate to reduce viscosity and improve flow.
Health notes
Soy lecithin is generally recognized as safe (GRAS) by the FDA. PGPR is also approved by the FDA as a food additive. Both are used in small amounts, and typical dietary intake is not associated with adverse health effects. International bodies like JECFA have evaluated these substances. Evidence does not suggest significant health concerns at typical consumption levels.
Allergen info
Soy lecithin is derived from soy, which is one of the nine FDA major allergens. PGPR is not derived from major allergens.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.