ANSWER
Table below states the maximum limit for PGPR to be used in chocolates in Malaysia and Japan.
| Category | Country | Usage of PGPR | Maximum limit |
| Chocolate | Malaysia | Permitted | 5000 mg/kg* or PGPR, in a proportion not exceeding 0.5% if the total emulsifier content of the chocolate does not exceed 1.5% |
| Japan | Permitted | GMP |
*When used in combination as emulsifiers: ammonium salts of phosphatidic acid (INS 442), polyglycerol esters of interesterified ricinoleic acid (INS 476), sorbitan monostearate (INS 491), sorbitan tristearate (INS 492), and polysorbates (polyoxyethylene (20) sorbitan monolaurate (INS 432), polyoxyethylene (20) sorbitan monooleate (INS 433), polyoxyethylene (20), sorbitan monostearate (INS 435) and polyoxyethylene (20) sorbitan tristearate (INS 436)) – the total combined use level shall not exceed 15,000 mg/kg.
References
Codex Alimentarius Commission. (2003). Standard for Chocolate and Chocolate Products (Codex Stan 87-1981).
Ministry of Health, Labour, and Welfare Japan. (2009). Japan’s Specifications and Standards for Food Additives, Eighth Edition (JSFA-VIII).
Ministry of Health Malaysia. (2017). Food Regulations 1985.
