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E476 – Polyglycerol Polyricinoleate: Food Emulsifier

E476 (polyglycerol polyricinoleate, PGPR) is an approved food emulsifier used primarily in chocolate and cocoa products to improve viscosity and flow properties.

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Things worth knowing about "E476"

E476 (polyglycerol polyricinoleate, PGPR) is an approved food emulsifier used primarily in chocolate and cocoa products to improve viscosity and flow properties.

What is E476?

E476, commonly known as polyglycerol polyricinoleate (PGPR), is a synthetic food emulsifier that is officially approved for use in the European Union and many other countries. It is produced from castor oil -- derived from the seeds of the castor plant -- and polyglycerol. In food production, E476 helps to bind water and fat together, resulting in a smooth, uniform texture and consistency.

Uses and Applications

E476 is primarily used in the following food products:

Chocolate and chocolate products: PGPR reduces the viscosity of liquid chocolate mass, making processing easier and allowing for a reduction in cocoa butter content.
Cocoa-based spreads and other confectionery
Salad dressings and sauces based on emulsions
Margarine and baking margarine
Fine bakery products and industrially produced pastries

In the chocolate industry, E476 is frequently used alongside E322 (lecithin) to achieve optimal flow and processing properties. According to EU regulations, the maximum permitted level in chocolate is 5 g per kg of the final product.

Mechanism of Action

As an emulsifier, E476 contains both fat-soluble and water-soluble molecular components. This amphiphilic property allows the substance to position itself at the interface between the fat and water phases, reducing surface tension and forming stable emulsions. In liquid chocolate, PGPR lowers viscosity by reducing friction between sugar particles and the fat phase, making the mixture flow more easily during production.

Safety and Health Assessment

E476 has been evaluated by the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA). When used as intended and within the established maximum limits, E476 is considered safe for human consumption. The EFSA determined that setting a specific acceptable daily intake (ADI) was not necessary, as no health risk was identified at the permitted usage levels.

In rare cases, individuals with a sensitivity to castor oil may experience allergic reactions, since the base ingredient is derived from castor seeds. For the general population, however, the additive is considered well tolerated.

Labeling and Legal Requirements

E476 must be declared in the ingredient list of food products either by its E number (E476) or its full name polyglycerol polyricinoleate. Its approval and maximum permitted levels are regulated under EU Regulation No. 1333/2008 on food additives.

References

European Food Safety Authority (EFSA): Re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive. EFSA Journal, 2017.
Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives.
JECFA (Joint FAO/WHO Expert Committee on Food Additives): Compendium of Food Additive Specifications -- Monograph on Polyglycerol Polyricinoleate. FAO/WHO, Rome.

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