Emulsifiers are used in chocolate to eliminate the friction caused between the particles of cacao, sugar, milk and other ingredients, allowing the chocolate to flow more easily and provide a more pleasant feel in the mouth. PGPR is an emulsifier made from castor beans, it reduces the viscosity (the texture and way it flows) of chocolate. PGPR (Polyglycerol Polyricinoleate) is used in fractions of percents when making chocolate. http://franchisewebsiteowner.com/index.htm It may be used to create a thinner chocolate used for dipping and coating other ingredients or to lower the fat content slightly while retaining nearly the same in texture. The majority of the commercial candy bars since 2006 are now made with PGPR, this may be as an industry wide means or reducing the cost of chocolate. PGPR can be used to replace the more expensive cocoa butter as an ingredient in the lesser grades of chocolate while retaining the delicate taste and texture of chocolate in the mouth. http://franchisewebsiteowner.com/index.htm A yellowish viscous liquid, PGPR is made up from fatty acids of castor oil. (Viscosity is the way a fluid is measured, usually referred to as thickness, it indicates its resistance to pouring.) PGPR is a lipophilic substance, meaning it does not dissolve in water but only in fats, oils and other liphophilic substances. It is almost always paired with lecithin or some other viscosity reducing agent. http://franchisewebsiteowner.com/index.htm Soya lecithin is another emulsifier used in chocolate, it is used to keep the cocoa butter and chocolate from separating in candy bars. The elimination of an emulsifier in chocolate can cost in the area of smooth texture, causing the chocolate to be grainy and rough. Even though this is a concern, some manufacturers choose not to use any type of emulsifier for reasons of maintaining purity. The higher quality chocolate use a method called conching to maintain the texture and smoothness of chocolate, this involves a container full of metal beads used to grind the chocolate while in liquid form. The longer the chocolate is conched the smoother it becomes. Thank you, http://franchisewebsiteowner.com/index.htm
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