E476 - Polyglycerol Polyricinoleate
Author: Karen Lennox
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
CHAPTERS (Table Of Contents)
Characteristic: The additive refers to the stabilizers used to maintain the viscosity and improve the consistency of food products. It is considered harmless and is approved for use
Characteristic
The additive refers to the stabilizers used to maintain the viscosity and improve the consistency of food products. It is considered harmless and is approved for use in the food industry. It is obtained from modified plant substances.
Use
Polyglycerin is used in the production of chocolate, in the food industry it is used as an emulsifier. It is often obtained during the processing of castor oil.
The additive E 476 is part of some margarines and mayonnaises, found in ready-made sauces and soups.
An optimal substitute for polyglycerol (but more expensive) is lecithin.
Impact on humans
The information on the substance is contradictory, so it is banned in some countries. According to some sources, excessive use of the supplement can lead to enlargement of the liver and kidneys and disrupt metabolism. It is not an allergen.
Special attention should be paid to products containing E 476 for people suffering from stomach ailments and children. The supplement has no toxic effect and does not irritate the skin in direct contact with it.
- E422 Glycerol
- E475 Polyglycerol esters of fatty acids
- E1517, E1518 Acetates of glycerol
- E478 Esters of lactylated fatty acids with glycerol and propylene glycol