Polyglycerol Polyricinoleate (PGPR) is an emulsifier derived from castor oil and is commonly used in the food industry. It is a yellowish, viscous liquid that is soluble in fats and oils. PGPR functions by reducing the viscosity of chocolate and improving its flow properties during the manufacturing process. It helps to stabilize the cocoa butter and cocoa solids, preventing fat separation and maintaining the desired texture in chocolate products. PGPR is also utilized in other applications, such as confectionery coatings and compound coatings, to enhance their consistency and stability.