What is PGPR?
Polyglycerol polyricinoleate, more commonly known as PGPR, is an emulsifier derived from castor bean oil and often used to improve processing characteristics of chocolate. PGPR was first used in chocolate in England in 1952; since then, it has been used in various food applications such as cooking oils and fats, stick margarine, spreads, low fat dressings, ice cream and flour.
What is an emulsifier? What other emulsifiers are used in chocolate?
An emulsifier is an ingredient that is typically used in food production as a way to keep fat and water from separating in the product. When cooking at home, egg yolks are often used as an emulsifier. Emulsifiers also are used in the confectionery industry to improve the flow characteristics of chocolate so that it can be pumped more freely in a manufacturing plant. They also facilitate the molding of chocolates into various shapes. Another emulsifier commonly used in chocolate is soy lecithin, which is usually obtained from soybeans.
Is PGPR safe?
Yes, PGPR is a commonly-used and a safe ingredient. The U.S. Food and Drug Administration (U.S. FDA) and other international regulatory authorities have reviewed PGPR and indicate that it is safe and suitable for use in food production.1
Confectioners have always considered the safety and quality of their products as their utmost priority. All ingredients used in candy must meet or exceed U.S. government standards established by the U.S. FDA.
How much PGPR is in our products?
Generally, PGPR is used in quite small (as is the amount of soy lecithin).
Sources:
1GRAS Notification for Polyglycerol Polyricinoleate (pgpr) in Vegetable Fat Coatings (2008, November 13).
In U.S. Food and Drug Administration. Retrieved June 17, 2022 from https://www.cfsanappsexternal.fda.gov/scripts/fdcc/index.cfm?set=GRASNotices&id=266