Allervibe
E476
Polyglycerol polyricinoleate
An emulsifier made from castor oil that thins melted chocolate so it flows and moulds evenly.
i Additive Details
| Is E476 Polyglycerol polyricinoleate safe?
Well tolerated at the amounts used; EU rules cap it at 5 g per kg in chocolate, and typical use is far below that. The additive contains no castor-bean protein and no ricin, both of which are removed during oil processing, and no allergy to it is established.
| Uses
Used almost exclusively in chocolate and chocolate coatings, where it lowers the yield stress of the melted mass so it fills moulds, coats evenly and forms thin shells. Small amounts let manufacturers use less cocoa butter. It also appears in some low-fat spreads and margarines.
| Interactions
Almost always used together with lecithin (E322): lecithin mainly lowers viscosity while PGPR lowers yield stress, and the pair does more than either alone. It is built from glycerol (E422) and ricinoleic acid from castor oil.
| Origin
Made by esterifying polyglycerol with fatty acids from castor oil, pressed from the seeds of Ricinus communis. Castor oil is not a food oil and serves here only as a chemical starting material. The additive is plant-derived, so it suits vegan and vegetarian diets.
| Daily Intake
An ADI of 25 mg per kilogram of body weight per day applies to E476. Estimated dietary exposure in Europe stays below that figure.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E322 Lecithin A group of phospholipids that act as natural emulsifiers.
- E471 Mono- and diglycerides of fatty acids Partial glycerides of fatty acids, the most widely used emulsifier in the food industry.
- E422 Glycerol A sweet-tasting sugar alcohol used to keep food moist and to carry flavourings and colours.
- E460 Powdered cellulose Purified plant fibre, used as a bulking agent, anti-caking agent and thickener.
- E481 Sodium stearoyl-2-lactylate An emulsifier and dough strengthener made by combining stearic acid with lactic acid.
- E472e DATEM Diacetyltartaric acid esters of mono- and diglycerides, the emulsifier that strengthens dough in most industrial bread.
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