known as 'polyglycerol esters of polycondensed fatty acids of castor
oil' as it is produced from castor oil and glycerol esters (see E422).It
is used to help reduce the viscosity of molten chocolate, so improving
the fluidity and enabling thinner coatings. Also helps chocolate set
where water is present e.g. chocolate ice creams. Often used in conjunction
with Lecithin (E322).
Vegetarians should note that although
industrial manufacturing based on propylene or sugar accounts for a
large percentage of glycerol production it can be obtained as a by-product
in making soap from animal and vegetable fats and oils.
polyricinoleates (PGPR) are used, alone or in combination with soy lecithin,
to improve the flow properties of molten chocolate and to reduce the
amount of cocoa butter required (to reduce costs and maximise profits)
used in icings, toppings and in cake mixes (to control fat crystallisation).
Can be found in low fat spreads and dressings and cocoa-based, chocolate
confectionery. Also in spreadable fats having a fat content of 41% or
less, similar spreadable products with a fat content of less than 10%
fat , and dressings.