Polyglycerol polyricinoleate

Polyglycerol polyricinoleate, commonly known as PGPR, is an ingredient used in food production. It is a synthetic substance created from plant-based sources like castor beans. PGPR is often added to foods to help improve texture and consistency, particularly in products like chocolate and margarine.

To make PGPR, plant-based oils, primarily from castor beans, undergo a process that breaks down the oils into smaller components. Through this process, the polyglycerol and polyricinoleate molecules are combined to create PGPR. This results in a versatile food additive that helps prevent ingredients in food products from separating, providing a smoother and more uniform texture.

You may spot polyglycerol polyricinoleate listed on food labels because it acts as an emulsifier, helping various ingredients mix together properly. In chocolate, PGPR helps to keep the cocoa butter in the chocolate from separating and provides a smoother, more melt-in-your-mouth texture. It also helps in reducing the viscosity of chocolate, making it easier to work with in manufacturing processes. So, next time you're enjoying a chocolate bar or a creamy spread, you might thank PGPR for its role in enhancing your eating experience.

Foods in the CalorieStar database containing Polyglycerol polyricinoleate