Polyglycerol polyricinoleate (PGPR) is an emulsifier, used to reduce the viscosity of chocolates and compounds, which makes it easier to cover bars and cookies. PGPR also allows you to reduce the amount of cocoa butter used in a recipe, reducing costs. For each 0,2% used PGPR, 3-4% of cocoa butter can be reduced. It acts synergistically with lecithin, Therefore, these two emulsifiers must be used together.