Polyglycerol Polyricinoleate
The short version
A specialty emulsifier from castor oil (PGPR) — used to reduce viscosity in chocolate and confectionery.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Synthesized from polyglycerol and ricinoleic acid (the dominant fatty acid in castor oil). Adopted in chocolate manufacture in the 1950s to allow cocoa-butter reduction without losing flow.
How it's used
Used in chocolate (Cadbury, Hershey, and many others) at 0.3–0.5% to lower viscosity, allowing thinner shells, smoother flow during enrobing, and reduced cocoa-butter content. Also in low-fat spreads as an emulsifier.
Safety profile
ADI of 25 mg/kg body weight. Considered safe at typical use levels. Like other emulsifiers, included in some recent epidemiological reviews of dietary emulsifier intake. Vegan-compatible (castor-oil derived).
Physical & chemical properties
Pale yellow viscous liquid, soluble in fats and oils. Highly amphiphilic — exceptional at lowering chocolate viscosity at low loading.
Regulation worldwide
Permitted globally for chocolate and limited other categories with strict maximum levels.
Educational information only. Not medical or dietary advice.