pgpr emulsifier

Ingredient overall score: -0.77

What is PGPR in Chocolate? from @berkeleywellness

If you buy mass-market chocolate candy, you might spot PGPR in the ingredients list. It stands for polyglycerol polyricinoleate (no wonder companies use the abbreviation). Here's what the ingredient does, plus a look at its safety status.

Our algorithm reads this as NEUTRAL

What's in my Chocolate? What is PGPR???!!! - Time to Play from Time To Play

So... I try to eat natural foods. Organic if possible. No chemicals, no preservatives. What is PGPR?..Read the rest at timetoplay.com!

Our algorithm reads this as NEUTRAL

What Exactly is PGPR? from Paleoista

A client asked me the other day if chocolate was an acceptable part of a True Paleo approach. It certainly is! If we choose a variety that is at least 85% (I recommend 100%) and ideally raw and fair trade, it can be healthy, as well as sustainable something special after a meal now and again. It's

Our algorithm reads this as HEALTHY

PGPR – the chocolate maker’s best tool for controlling flow properties from

Palsgaard specialises in PGPR emulsifiers, custom-designed to help chocolate manufacturers take control over their chocolate’s rheology and flow properties.

Our algorithm reads this as NEUTRAL

Things you probably don't want to know about chocolate from

a fresh, sharp look at news, life and politics in Charlestown, Rhode Island

Our algorithm reads this as NEUTRAL

The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods from

The food additive named polyglycerol polyricinoleate (PGPR) and identified with the code E-476 (PGPR) is used as emulsifier in tin-greasing emulsions for the baking trade and for the production of low-fat spreads. However, the main application of PGPR is in the chocolate industry, where, besides its action as an emulsifier, it also has important properties as a viscosity modifier and thus improves the moulding properties of the molten chocolate. An additional property of PGPR in chocolate is its ability to limit fat bloom. Known chemical methods for preparing this emulsifier involve long reaction times and high operating temperatures, which adversely affect the quality of the final product leading to problems of coloration and odors that could make it inadvisable for the food industry. As an alternative, the enzymatic synthesis of PGPR by the catalytic action of two lipases has been developed. The enzymes act in mild reaction conditions of temperature and pressure, neutral pH, and in a solvent-free system, wh

Our algorithm reads this as HARMFUL

Ingredient Conversations | The Hershey Company from

Since 2015, we have simplified many of our products by removing or not using artificial ingredients.

Our algorithm reads this as NEUTRAL

3 Disturbing Reasons Why You Should Stop Eating Reese's Peanut Butter Cups! from eDrugSearch

There is a good chance you have eaten at least one peanut butter cup in your life. Aside from being available throughout the year, they come in fun seasonal shapes—Reese’s eggs at Easter and Reese’s trees during Christmas. If you enjoy treating yourself to these iconic peanut butter cups, you are probably wishing you had one right now. Unfortunately, a closer look at the ingredients used in these popular treats might make you think twice about indulging in them again. Although they are addictively delicious, Reese’s peanut butter cups can have a negative impact on your health. A Background on Reese’s Peanut Butter Cups Mr. Reese invented Reese’s peanut butter cups in 1928. He worked as a farmer and shipping foreman...

Our algorithm reads this as NEUTRAL

How Many Ingredients Are in Your Favorite Halloween Candy? | Washingtonian (DC) from Washingtonian

Debates about the best and worst Halloween candy can get pretty heated. But a recent conversation about the pros and cons of Almond Joy and candy corn had us thinking: What exactly are these treats made of? A lot...

Our algorithm reads this as NEUTRAL

GRINDSTED® PGPR - DuPont | Danisco from

Produced from castor oil, GRINDSTED® PGPR adds functionality to chocolate, oils, fats and bakery products.

Our algorithm reads this as NEUTRAL

PGPR from ResearchGate

Review and cite PGPR protocol, troubleshooting and other methodology information | Contact experts in PGPR to get answers

Our algorithm reads this as IRRELEVANT

Here's what is really in your Halloween chocolate (hint: it isn't chocolate) from Newsweek

The law lets a substance be called chocolate even when it contains minimal amounts. So what else is in there?

Our algorithm reads this as NEUTRAL

Three Reasons You Should Stop Eating Peanut Butter Cups from Snopes.com

A viral post misrepresents the science behind three additives in the popular peanut butter and chocolate treat.

Our algorithm reads this as HARMFUL

Hershey's removing artificial ingredients from iconic chocolate bar from Fortune

No more fake flavors.

Our algorithm reads this as NEUTRAL

Learn AI with zero coding experience

AI Camp teaches middle and high school students to make impressive AI products like this one.