![]() REESE’S COMPARISON: Peanut Butter Cups vs. PGPR is also a cost-saving emulsifier as it reduces the quantity of fat required in chocolate production to achieve the desired chocolate viscosity. This greatly aids the application of chocolate in bar-making, moulding, enrobing and coating. PGPR works by reducing the friction between the particles of the solid ingredients in molten chocolate and reducing the surface tension or yield stress (Casson yield value) so that chocolate flows much more uniformly and in an easily controllable manner. Polyglycerol Polyricinoleate (PGPR) E 476 is an emulsifier manufactured from Interesterified Castor oil fatty acids and Polymerized Glycerol. WHAT IS PGPR? From ingredient supplier Savannah Surfactants 10/23 Here’s a look at ingredients which are Not In Kitchen™ in a Hershey’s Reese’s Peanut Butter Cup > ingredients which are Not In Kitchen are commercial ingredients we would never have in our home kitchens is we were making chocolate peanut butter cups at home from scratch. Reese’s also contain another Acronym Ingredient - PGPR - which stands for Polyglycerol Polyricinoleate it’s a man-made emulsifying agent which is cheaper than Cocoa Butter and is used to replace a portion of the Cocoa Butter > the original version of Reese’s did not include PGPR or TBHQ. Black Mold) and has been added as a second man-made Chemical Preservative (in addition to the TBHQ) Citric Acid is recognized as a preservative by the U.S. Manufactured Citric Acid is made using Aspergillus Niger (a.k.a. (Source for Reese’s ingredients: Hershey Hersheyland Web site 10/23 Source for banned ingredients: Amazon Whole Foods Web site 10/23) TBHQ) which is banned at Whole Foods who cites it as, “Unacceptable in food”. HERSHEY’S REESE’S PEANUT BUTTER CUPS ARE BANNED AT WHOLE FOODS: Reese’s Peanut Butter Cups contain the laboratory-created Chemical Preservative Tert-Butylhydroquinone (a.k.a. Today, Reese’s is owned by Hershey and is one of their most popular brands.
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