Polyglycerol Polyricinoleate (PGPR)
Chocolate - Improves the consistency of chocolate and other confectionery products by reducing viscosity and preventing the separation of cocoa butter. It also helps to reduce the risk of defects like air bubbles. Baking - Improves the texture of baked goods. Spreads and dressings - Used as an emulsifier in spreads and low-fat dressings. Ice cream, Cooking oils and fats, Flour