Polyglycerol polyricinoleate
Score impact
0.00
points/product
Description
E476, known as polyglycerol polyricinoleate (PGPR), is a food additive emulsifier derived from castor oil and glycerol. It is obtained by esterification of ricinoleic acid (from castor oil) with polyglycerol, followed by partial polymerization. The result is a viscous amber liquid, insoluble in water but soluble in fats and oils.
Its main function is to reduce interfacial tension between aqueous and oily phases, stabilizing emulsions and improving the texture of products such as chocolate, where it prevents fat bloom and provides surface gloss. It is also used in margarines, spreads, sauces, and bakery products to improve consistency and prevent ingredient separation.
PGPR was approved as a food additive in the European Union in 1978, following initial evaluations by the Scientific Committee for Food (SCF). The European Food Safety Authority (EFSA) has reassessed its safety several times, most recently in 2017, establishing an Acceptable Daily Intake (ADI) of 7.5 mg/kg body weight. The World Health Organization (WHO) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have also evaluated PGPR, setting the same ADI.
Toxicological studies have not shown significant adverse effects at normal doses, although at high doses (far above the ADI) mild laxative effects have been observed. Regarding labeling, it must appear as 'polyglycerol polyricinoleate' or 'E476' in the ingredient list. The food safety of E476 is supported by decades of use and rigorous scientific evaluations, and it is considered safe for the general population within established limits.
E476 is mainly used in the chocolate industry to improve flow and reduce viscosity of chocolate, allowing easier molding and a glossy finish. It is also used in margarines and spreadable fats to stabilize the emulsion and improve texture. In bakery and pastry products, such as cookies and cakes, it helps retain moisture and extend shelf life.
In Spain, it is commonly found in milk chocolates, chocolate coatings, cocoa and hazelnut spreads (such as Nutella), and vegetable margarines. Regulation EC 1333/2008 authorizes its use in quantum satis amounts (no specific maximum limit) in most applications, except in chocolate and cocoa products, where the limit is 5 g/kg. In the United States, the FDA considers it GRAS (Generally Recognized as Safe) for use in chocolate and other products, with similar limits. In Japan, it is also approved with restrictions. Comparatively, the EU is more restrictive in certain categories, but overall regulations are harmonized.
Toxicological studies conducted by EFSA and JECFA have not found significant adverse effects associated with the consumption of E476 at permitted doses. In animal studies, very high doses (above 1000 mg/kg bw/day) caused diarrhea and changes in gut microbiota, but these effects are not relevant to normal human exposure. No carcinogenic, genotoxic, or teratogenic effects have been reported.
The biological mechanism of PGPR is mainly physicochemical, acting as an emulsifier without being significantly absorbed in the gastrointestinal tract. The ADI of 7.5 mg/kg bw provides a wide safety margin, as the estimated intake in the general population is much lower. Sensitive populations such as children or people with digestive disorders do not present additional risks, although in cases of excessive consumption of products with high PGPR content (unlikely) a mild laxative effect could be observed. No interactions with medications are known.
In conclusion, EFSA and WHO consider E476 safe for human consumption under authorized conditions of use.
- Polyglycerol ester of ricinoleic acid
- PGPR
Products in our Spanish database containing this additive
Examples found in ComerClaro Spanish product database
Product names and supermarket data may appear in Spanish.
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