On the surface, chocolate seems simple. At the basic level, the rich sweet is made by processing cocoa beans and adding sugar and maybe milk into the mix. However, the science behind the confection is ...

Food ingredient developer Danisco Cultor recently launched a new polyglycerol ester of polycondensed ricinoleic acid (PGPR) for the confectionery world.... Food ingredient developer Danisco Cultor ...

Here is what you should know about PGPR, including how it wound up in chocolate in the first place, and how safe the ingredient is for consumption.