Polyglycerol Polyricinoleate (abbreviated PGPR, E number E476 ), is an additive used as an emulsifier (helps to dissolve) made from castor beans. PGPR reduces the viscosity of chocolate and similar mixtures, by decreasing the friction between components present in the mixture such as cocoa (cacao), sugar, milk etc., allowing these components to flow more easily when melted. PGPR is added in very small amounts as an ingredient (usually less than 1 percent).

Use in chocolate products
PGPR is primarily used to reduce the fat content of chocolate. Within the last few years, many commercial manufacturers of candy bars and other products have traded their use of cocoa butter for PGPR.

Why have they done this? Is it a cost saving measure? PGPR is substantially less expensive. If they have, the savings don't seem to really have been passed on the to the consumer.

Or have manufacturers done this to decrease the level of fats in their product? PGPR doesn't necessarily lower fat contact, if esters of fats are used from soy and other sources. Instead, you are simply trading one fat for another - and a cheaper one.

In chocolates for example, PGPR is used to reduce the viscosity between ingredients (what cocoa butter would normally do). PGPR is usually added with lecithin or anotherviscocity reducing agent.

PGPR is composed of polyglycerol esters of polycondensed fatty acids (fats) from castor oil, or polyglycerol esters of dimerized fatty acids of Soya bean oil.

PGPR islipophilic (fat soluble) and insoluble in water and certain alcohols.

Other Uses
PGPR can also be used as an emulsifier in spreads (butter substitutes and spreads for breads and crackers). an anti-clouding agent in food oils (again, using its emulsifying properties) and for other food applications in keeping the foods continuity.

The more important question would be its impact on health down the line. Replacing one fat for another or a fat substitute for a fat hasn't always turned out to be healthy, as we can see with the use of trans fats, derivatives of fats that have caused cancer and cardiovascular disease and other permutations of substitution.

In the end, the age old proverb may hold true : the best things are natural. As always, time will tell.