The product of a reaction between glycerol and fatty acids, PGPR, or polyglycerol polyricinoleate (say that five times fast), ...

That's where an ingredient like PGPR comes into play, acting as an emulsifier to help the fats in chocolate bind together. These days, it's common for the public to scrutinize ingredients ...

Emulsifiers like lecithin - but especially PGPR (polyglycerol polyricinoleate), are known to improve the flow properties of the liquid chocolate mass and to a certain extend counteract this ...

By using combinations of emulsifiers, it is easier for the industry to achieve the products. Special fats which crystallize very rapidly in beta-prime crystals PALSGAARD® 6111 PGPR (Polyglycerol ...