Emulsifiers
PGPR (polyglycerol polyricinoleate)
Definition
What it is
Polyglycerol polyricinoleate (PGPR, E476): castor-oil-derived emulsifier used in cheap chocolate to replace cocoa butter and reduce costs; limited long-term safety data.
On the label
Label names covered by this flag
- pgpr
- polyglycerol polyricinoleate
- e476
Regulation
Regulatory status
No bans or restrictions are recorded for this ingredient in the jurisdictions clearlabel tracks (US, EU, UK, Canada, Japan, Australia/NZ, Brazil).
Explainer
In plain language
PGPR, short for polyglycerol polyricinoleate and labeled E476, is an emulsifier made from castor oil. In chocolate it reduces the thickness of the melted mixture so it flows and molds more easily, which lets manufacturers use less cocoa butter. Its job is texture and cost, not flavor.
Assessment
Why it is flagged
EFSA re-evaluated PGPR in 2017 and concluded it was not a safety concern at the levels used, setting an acceptable daily intake of 25 mg per kg of body weight. It is authorized in the US, EU, and many other markets. Clear Label flags it mainly as a processing and quality marker: its presence often signals a cheaper chocolate formulation that has replaced part of the cocoa butter, which many buyers want to know. Long-term human data specific to PGPR is limited compared with older additives, and some people watching emulsifiers in general choose to track it. This is a transparency flag rather than a warning about established harm.
In the aisle
Where it commonly shows up
- Budget and mass-market chocolate bars
- Chocolate coatings and compound chocolate
- Chocolate chips and baking chocolate
- Some chocolate-flavored spreads
- Filled and molded chocolate candies
Practical
Reading the label
Look for PGPR, polyglycerol polyricinoleate, or E476 in the ingredient list, usually near soy lecithin. Its presence alongside listed vegetable fats is a common sign that some cocoa butter has been replaced.
Alternatives
If you want to avoid it
Some people choose chocolate whose only emulsifier is lecithin, or higher-cocoa bars whose ingredient list is mostly cocoa mass, cocoa butter, and sugar.
FAQ
Common questions
Is PGPR safe to eat?
EFSA reviewed it in 2017 and did not find a safety concern at typical intake levels, setting an acceptable daily intake of 25 mg per kg of body weight. It is authorized in the US, EU, and many other countries.
Why is PGPR in chocolate?
It thins the melted chocolate so it flows well during production, which lets manufacturers use less expensive cocoa butter. Its presence often points to a lower-cost recipe.
Is PGPR the same as lecithin?
No. Both are emulsifiers used in chocolate, but lecithin is usually from soy or sunflower, while PGPR is derived from castor oil. Some products use one, some use both.
Citations
Sources
Citation
Primary reference
About this page: the definition, label names, severity, and regulatory chips come from the clearlabel ingredient taxonomy, the same data the scanner uses to score products. Research summaries describe associations reported in published studies, not diagnoses; individual responses vary. Scan any product with clearlabel to see which of its ingredients carry flags.