Tag: Chocolate emulsifier

Over 90% of popular chocolate brands use PGPR (polyglycerol polyricinoleate) as an emulsifier to improve texture and extend shelf life. However, many consumers are searching for PGPR-free alternatives, leading to increased interest in brands using traditional methods or different emulsifiers like soy lecithin. This guide will help you identify chocolate without PGPR.

According to the official product label, Snickers bars include soy lecithin in their list of ingredients. This common food additive acts as an emulsifier to improve the bar's texture and extend its shelf life. Understanding its role is important for consumers, especially those with soy sensitivities or allergies.