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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
NutriBuddy™ 
Description
PGPR is an emulsifier made from glycerol and fatty acids. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. PGPR is a yellowish, viscous liquid 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. PGPR can be used to replace the traditional but more expensive cocoa butter as an ingredient in chocolate. The U.S. Food and Drug Administration (U.S. FDA) and other international regulatory authorities have reviewed PGPR and indicate that it is safe and suitable for use in food production.