Polyglycerol polyricinoleate is an emulsifier made from glycerol and fatty acids usually from castor bean, but also from soybean oil. In chocolate, compound chocolate and similar coatings, are mainly used with another substance like lecithin to reduce viscosity. It is used at low levels below 0.5% and works by decreasing the friction between the solid particles of cacao, sugar, and milk in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behavior of a Newtonian fluid. It can also be used as an emulsifier in spreads and salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds, is a yellowish, viscous liquid, and is strongly lipophilic, it is soluble in fats and oils and insoluble in water and ethanol.