What is pgpr?

PGPR stands for Polyglycerol Polyricinoleate, which is a food additive that is commonly used in chocolate and other confectionery products. It is often used as an alternative to lecithin, another emulsifier. PGPR is derived from glycerol and fatty acids, and is used to improve the flow properties of chocolate, making it easier to work with during the manufacturing process.

PGPR helps to reduce the viscosity of the chocolate, allowing it to flow more smoothly and evenly during production. It also helps to improve the texture of the chocolate, making it more creamy and less brittle.

PGPR is considered safe for consumption by regulatory agencies such as the FDA and EFSA, and is generally recognized as a safe additive. However, some individuals may be sensitive to PGPR and may experience gastrointestinal discomfort or allergic reactions.

Overall, PGPR is widely used in the food industry as an emulsifier and stabilizer, particularly in chocolate products, to improve texture and flow properties.