Get the best foundational controls for protecting your organization against cyberattacks. Achieve continuous compliance and operational efficiency with Tripwire.
All chocolate products contain 0.5% of lecithin (E322) or ammonium phosphatide (E 442). These emulsifiers are added to provide the right consistency of the chocolate, so it can be moulded into plates of chocolate, chocolate bars etc. If the chocolate has been stored at too high temperatures, its surface may appear dull or white. This is called bloom' which makes the product less attractive to the customer.
Polyglycerol polyricinoleate (PGPR) is described as a yellowish glutinous liquid, used in low-quality chocolate brands such as Hershey's, Nestle, and Mars. It'ï»¿s made of polyglycerol esters from castor beans.GPR primarily has a good water-binding property. It is insoluble in ethanol and cold water, but is soluble in hot grease. Pros and Cons of PGPR. The role of PGPR is to replace cocoa butter and still have the same taste of chocolate, however some of the flavor is lost.