e food additive named polyglycerol polyricinoleate (PGPR) and identi�ed with the code E-476 (PGPR) is used as emulsi�er in tin-greasing emulsions for the baking trade and for the production of low-fat spreads. However, the main application of PGPR is in the chocolate industry, where, besides its action as an emulsi�er, it also has important properties as a viscosity modi�er and thus improves the moulding properties of the molten chocolate. An additional property of PGPR in chocolate is its ability to limit fat bloom. �nown chemical methods for preparing this emulsi�er involve long reaction times and high operating temperatures, which adversely affect the quality of the �nal product leading to problems of coloration and odors that could make it inadvisable for the food industry. As an alternative, the enzymatic synthesis of PGPR by the catalytic action of two lipases has been developed. e enzymes act in mild reaction conditions of temperature and pressure, neutral pH, and in a solvent-free system, which makes the process environmentally friendly and avoids side reaction, so that the product has a higher purity and quality.