Polyglycerol Polyricinoleate (PGPR), E476, is an emulsifier used
in the making of chocolate. It is made from castor beans which help
reduce the viscosity of chocolate allowing it to flow more easily
when melted.
Polyglycerol Polyricinoleate (PGPR), E476, is an emulsifier used
in the making of chocolate. It is made from castor beans which help
reduce the viscosity of chocolate allowing it to flow more easily
when melted.
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Commercial chocolate manufacturers use this emulsifier, also
called polyglycerol polyricinoleate (PGPR) in the chemical form, as
a cheaper replacement for cocoa butter in commercial-grade
chocolate bars.
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Polyglycerol polyricinate (PGPR) is a yellowish, viscous liquid
composed of polyglycerol esters of polycondensed fatty acids from
castor oil. It may also be polyglycerol esters of dimerized fatty
acids of soya bean oil. It is an emulsifier used in chocolate,
especially in Hershey's and Nestle chocolates. It is used to reduce
the fat content of the chocolate. It is also used as a replacement
for cocoa butter, which is an expensive raw material for chocolate
manufacturers. Using PGPR instead of cocoa butter is a lot cheaper
for chocolate manufacturers; PGPR is primarily used in cheaper
chocolates.
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Yes it is. Just, like Play D'oh, it's non-toxic and won't kill
you soon enough to establish causality. It's has been added to
chocolate bars in the last few years to replace cocoa butter, which
is what makes chocolate, chocolate.
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Milk chocolate (sugar, unsweetened chocolate, cocoa butter, milk ingredients, lactose, soya lecithin, polyglycerol polyricinoleate, artificial flavour), rice crisps (rice flour, sugar, modified palm oil, glucose, salt, calcium carbonate). Made on equipment that also processes peanuts/nuts. Contains traces of wheat gluten.