ANSWER

Polyglycerol polyricinoleate (PGPR) (INS 476) is permitted to be used only in chocolates, up to a maximum level of 4000 ppm. The use of PGPR in “compound chocolate” would be permitted if the “compound chocolate” meets the requirements for chocolate as specified under Regulation 168 of the Food Regulations (Sale of Food Act).

Reference

Agri-Food & Veterinary Authority of Singapore. (2019). Food Regulations (Sale of Food Act). Regulation 168.