Comparing E476 - Polyglycerol polyricinoleate vs E479B - Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids

What is pgpr in chocolate?

PGPR (E476) is an emulsifier used in chocolate to reduce viscosity and yield stress so the melted chocolate flows and coats or molds more easily, often alongside lecithin.

Is pgpr banned in europe?

No—PGPR (E476) is approved in the EU and permitted at set maximum levels (about 0.5% in chocolate); EFSA has established an acceptable daily intake.

What is pgpr in food?

It’s a fat‑soluble emulsifier made from glycerol and fatty acids (often from castor or soybean oil) used to stabilize fat systems and improve texture and flow in products like chocolate, spreads, and dressings.

What is pgpr in chocolate bars?

It’s the emulsifier that helps the chocolate mass flow smoothly during manufacturing, enabling uniform texture and easier molding, sometimes allowing less cocoa butter.

What is pgpr in hershey's chocolate?

It refers to the same emulsifier added in small amounts to improve flow and processing; whether a specific Hershey’s product contains it can be seen on its ingredient list.