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Shopping – simple rule:
When you buy products low-processed without additions, you avoid eating such substances as glucose-fructose syrup, artificial flavours, carrageenan, stabilizers, thickeners, palm oil, preservatives.
E476 – Polyglycerol polyricinoleate (PGPR) is an emulsifier made from glycerol and fatty acids (usually from castor bean or soybean oil), used to lower the viscosity of chocolate and salad dressings among other foods, but it has also found use as a skin conditioning agent as well as an emulsifier in cosmetic products. It is used also as emulsifier in tin-greasing emulsions for the baking trade and for the production of low-fat spreads. The main application of PGPR is in the chocolate industry, where improves the moulding properties of the molten chocolate.
PGPR can also be used to reduce the quantity of cocoa butter needed in chocolate formulations: the solid particles in chocolate are suspended in the cocoa butter, and by reducing the viscosity of the chocolate, less cocoa butter is required, which saves costs, because cocoa butter is an expensive ingredient, and also leads to a lower-fat product.
In Europe, PGPR is allowed in chocolate up to a level of 0.5%.
Source: inter alia Wikipedia and InternetAdd to Favourites