What chocolate does not contain PGPR?

December 27, 2025 •

3 min read

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.

Quick Summary

Several chocolate brands, including Ghirardelli and Lindt, do not contain the emulsifier PGPR. The emulsifier PGPR is commonly used to reduce manufacturing costs and improve flow properties. These companies often use alternative ingredients like soy lecithin or rely on high-quality cocoa butter to achieve a smooth texture.

Key Points

PGPR-free brands: Many quality brands like Ghirardelli, Lindt, Divine, and Theo avoid PGPR.
Check labels: Look for 'polyglycerol polyricinoleate' or 'E476' to identify PGPR.
Alternative emulsifiers: PGPR-free chocolates use soy lecithin or no emulsifiers.
PGPR's purpose: Reduces cocoa butter use, lowering costs and improving flow.
Quality over cost: Chocolates without PGPR prioritize richer flavor and texture.
Bean-to-bar: Small-batch producers often use only cocoa and sugar.

Understanding PGPR in Your Chocolate

Polyglycerol polyricinoleate (PGPR), also known as E476 in Europe, is a food emulsifier derived from castor oil. In commercial chocolate, it lowers viscosity, enabling the use of less expensive cocoa butter while maintaining a smooth texture. This helps with flow for molding and coating. Regulatory bodies generally consider it safe, but some consumers choose to avoid this synthetic additive.

How PGPR Affects Chocolate Quality

PGPR has significantly changed mass-produced chocolate. Traditional chocolate uses cocoa butter for texture, but PGPR allows manufacturers to substitute cheaper vegetable fats, cutting costs. This can result in a different taste and melting properties compared to chocolates with more cocoa butter.

Finding Chocolate Brands Without PGPR

To find PGPR-free chocolate, check the ingredient list. Brands that don't use PGPR often list soy lecithin or sunflower lecithin instead, or no emulsifier at all. The terms 'polyglycerol polyricinoleate' or 'E476' indicate PGPR is present.

Popular Chocolates That Do Not Use PGPR

Several brands avoid PGPR, appealing to those seeking purer ingredients. Many prioritize quality cocoa and ethical sourcing.

Ghirardelli: Known for using soy lecithin.
Lindt: Another widely available brand that uses soy lecithin.
Divine Chocolate: A fair-trade, farmer-owned company that does not use PGPR.
Theo Chocolate: Offers organic, fair-trade chocolate without PGPR.
Alter Eco: Provides organic, fair-trade chocolate and avoids PGPR.
Taza Chocolate: Makes stone-ground chocolate that is PGPR-free.
Endangered Species Chocolate: This brand avoids PGPR and other processed additives.

PGPR vs. Soy Lecithin: A Quick Comparison


Feature	PGPR (Polyglycerol Polyricinoleate)	Soy Lecithin
Source	Derived from castor oil and glycerol.	Extracted from soybeans.
Cost	Less expensive than cocoa butter, reducing costs.	More affordable than high amounts of cocoa butter; traditional emulsifier.
Function	Emulsifier and viscosity reducer to improve chocolate flow.	Emulsifier to bind ingredients and stabilize texture.
Effect on Chocolate	Allows smoother chocolate with less cocoa butter.	Creates a smooth, stable emulsion; long-standing ingredient.
Public Perception	Viewed with suspicion by some consumers due to its synthetic nature.	Widely accepted, though some prefer to avoid soy products.

The Rise of Bean-to-Bar Chocolate

For chocolates with minimal ingredients, including no emulsifiers, explore small-batch or bean-to-bar producers. These makers often use only cocoa beans and sugar, focusing on traditional techniques like conching to create smooth chocolate naturally. This method highlights the unique flavors of the cocoa bean itself.

Conclusion: Making an Informed Choice

While PGPR is a safe additive, it's not essential for quality chocolate. Consumers seeking more traditional, less processed options have many choices. By checking ingredient lists, it's possible to find brands using natural emulsifiers like soy lecithin or no emulsifiers at all, aligning with preferences for taste and ingredients. Find more details on food additives like PGPR.

Discovering PGPR-Free Options

Choosing PGPR-free chocolate leads to various artisanal, high-quality products, offering a superior flavor experience, free from industrial additives. Enjoy chocolate knowing exactly what ingredients are used.

Resources and Further Reading

To learn more about PGPR-free chocolate, visit the websites of featured brands to understand their sourcing and production. Health and food blogs often list brands that meet specific ingredient preferences, including avoiding synthetic emulsifiers.

The Chocolate Market Beyond PGPR

The discussion around PGPR reflects growing consumer demand for transparency and simpler ingredients. Brands that use natural methods are gaining popularity, promoting a return to quality craftsmanship and showcasing the true taste of cocoa.

How to Check for PGPR

Identifying PGPR is easy: look at the ingredients list for 'polyglycerol polyricinoleate' or 'E476'. This check in the store lets you make an informed decision about your chocolate.

The Evolution of Chocolate Making

Chocolate's history shows constant change, from ancient beverages to modern mass production. PGPR's use is part of the drive for affordability. However, the move back to bean-to-bar and single-origin cocoa signals a return to valuing quality over industrial efficiency.

Frequently Asked Questions

PGPR is a food additive (E476) used as an emulsifier in chocolate to reduce viscosity and enable the use of less cocoa butter.

Yes, regulatory bodies consider PGPR safe in the amounts used in food.

Some people avoid PGPR due to its synthetic nature and association with mass-produced chocolate.

Artisan and craft chocolates, especially bean-to-bar, typically do not contain PGPR. These producers focus on high-quality ingredients.

Soy lecithin is a common emulsifier used instead of PGPR. Whether it is 'better' is a matter of personal preference, as both are considered safe, but soy lecithin has a longer history of use in chocolate.

Read the ingredients list on the packaging. Look for 'polyglycerol polyricinoleate' or the code 'E476'.

Brands known for not using PGPR include Ghirardelli, Lindt, Divine Chocolate, Theo Chocolate, Alter Eco, and Taza Chocolate.

PGPR allows for the reduction of cocoa butter, which is a key flavor component. This can result in a different, sometimes less rich, flavor profile compared to chocolates made with a higher cocoa butter content.