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I could go for some polyglycerol right now

August 22, 2013 - Karin Elton
Oh, no. Why did I glance down at the list of ingredients on the back of the Hershey’s milk chocolate wrapper? I saw a strange ingredient — PGPR. That doesn’t sound like a food, I thought. So I Googled it. There is a headline that I didn’t want to click on (but did of course) — “Things you probably don’t want to know about chocolate.”

I’m a big fan of chocolate. I’m not a big fan of polyglycerol polyricinoleate though.

According to Joanna Detz of eco RI news (Rhode Island’s environmental news source), “PGPR, which began showing up on the ingredient list of drugstore chocolate several years ago, is short for polyglycerol polyricinoleate, a goopy yellowish liquid made from castor beans that reduces the viscosity of chocolate. Since 2006, big chocolate manufacturers such as Hershey’s have been replacing the expensive raw ingredient cocoa butter with PGPR in their recipes.”

Detz says that the “polysyllabic ingredients” are used to cut costs and increase the longevity of the candy.

Sigh.

 
 

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