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Source
Not animal-derived
Allergen
No
Role in food
Soya lecithin and PGPR are commonly used as emulsifiers in food manufacturing. They help …
What it is
Soya lecithin is a fatty substance derived from soybeans. It is typically produced by extracting soybean oil and then processing it to isolate the lecithin. PGPR (polyglycerol polyricinoleate) is made from vegetable oil and glycerol.
Why it's used
Soya lecithin and PGPR are commonly used as emulsifiers in food manufacturing. They help blend ingredients that don't normally mix, like oil and water, creating smoother textures and preventing separation in products such as chocolate, baked goods, and confectionery.
Health notes
In the U.S., soya lecithin is generally recognized as safe (GRAS) by the FDA. PGPR is also approved as a food additive by the FDA. Both are used in small amounts and are not typically associated with adverse health effects at these levels. International bodies like JECFA and EFSA have evaluated these substances and established acceptable intake levels.
Allergen info
Soya lecithin is derived from soy, which is one of the 9 FDA major allergens. PGPR is not derived from any of the 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.