Polyglycerol+Polyricinoleate+(PGPR)

= Polyglycerol Polyricinoleate =




 * //Breakdown of the Name//**
 * PGPR contains glycerol and ricinoleate. (1,2) The name also tells us that is alike to Glycerin, which can be used to change the texture of foods like ice cream, just like how PGPR makes chocolate softer. **


 * //What is it?//**
 * Polyglycerol polyricinoleate (PGPR) is described as a yellowish glutinous liquid, used in low-quality chocolate brands such as Hershey's, Nestle, and Mars. It'﻿s made of polyglycerol esters from castor beans. **

//**Why is PGPR in our chocolate?**//
 * PGPR is found in low-quality, producers of chocolate trying to save money. It is a substitution of cocoa butter because it is too expensive and reduces the costs for the company producing the chocolate.(3) **

//**What purposes does it have?**//
 * Polyglycerol Polyricinoleate (PGPR) has the purpose to make chocolate thinner and smooth, it reduces the viscosity in chocolate.(1) It also enables the chocolate companies to save money. **

//**What does the name tell us about he characteristics of the element?**//
 * Well, Polyglycerol means fatty acids and decreases the friction of the particules in cacao, and Polycricinoleate is the element that reduces the viscosity in chocolate.(1) **

//**What properties does it have?**//
 * PGPR 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. When the cocoa butter is replaced by PGPR, you also loose the antioxidants coming from the cocoa butter that helps prevent against cholesterol buildup in the arteries. One negative of PGPR is that some people taste a bad aftertaste. But it also enables there to be lower levels of fat compared to the use of cocoa butter. There have been studies that have shown that PGPR has no affect on the human body, even if consumed in large portions. (2) **

//**Is it bad for me?**//
 * PGPR isn't necessarily good for you, it used to be considered only in insecticides, but during Mussolini's dictatorship (Germany) they would use it to coerce his opponents, forcibly feeding them with PGPR causing them to have diarrhea, dehydration and sometimes death. But the PGPR used in your chocolate is controlled by the company moderating its use, but if it wasn't safe don't you think we would know? And would be a big controversy against the chocolate companies? ﻿﻿(5) **

** Carbons: 6 ** **Resources** 1. Because No One Asked. "PGPR". //Because No One Asked.// December 29, 2007. November 9 2010. <**http://becausenooneasked.com/2009/12/27/pgpr> ** 2. CandyRecapper. "PGPR and the FDA". //CandyRecapper.// November 9 2010. <[]>
 * Hydrogens: 10 **
 * Oxygens: 5 ** **"R": 4**   **Geometry**: **Tetrahedral?**

3. Thesaurus.com. "Polyglycerol". //Thesaurus.com.// 2010. November 9, 2010. <**http://thesaurus.com/opt/Polyglycerol>**

4. WordDomination.com. "Polyricinoleate". //WordDomination.com//. 2010. November 9, 2010. <**http://wordsdomination.com/polyricinoleate.html>**

5. Afficionado Chocolates. "PGPR emulsifier". Novemver 9 2010. <**http://www.aficionadochocolates.com/1/post/2010/04/pgpr-emulsifier.html>**