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E476EmulsifierLow concern
Polyglycerol Polyricinoleate
In plain words
The short version
A specialty emulsifier from castor oil (PGPR) — used to reduce viscosity in chocolate and confectionery.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
ADI of 25 mg/kg body weight. Considered safe at typical use levels. Like other emulsifiers, included in some recent epidemiological reviews of dietary emulsifier intake. Vegan-compatible (castor-oil derived).
The detail
Synthesized from polyglycerol and ricinoleic acid (the dominant fatty acid in castor oil). Adopted in chocolate manufacture in the 1950s to allow cocoa-butter reduction without losing flow.
Used in chocolate (Cadbury, Hershey, and many others) at 0.3–0.5% to lower viscosity, allowing thinner shells, smoother flow during enrobing, and reduced cocoa-butter content. Also in low-fat spreads as an emulsifier.
Pale yellow viscous liquid, soluble in fats and oils. Highly amphiphilic — exceptional at lowering chocolate viscosity at low loading.
Permitted globally for chocolate and limited other categories with strict maximum levels.
Sources
- EFSA — Re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive (2017) — EFSA (EFSA Journal 2017;15(3):4743, PMC copy), 2017. EFSA ADI of 25 mg/kg bw per day
- WHO JECFA database — Polyglycerol esters of polycondensed fatty acids from castor oil (INS 476) — WHO / JECFA, 1973. JECFA ADI 0–7.5 mg/kg bw
- FDA GRAS Notice GRN No. 9 — Polyglycerol polyricinoleic acid (1999) — US FDA, 1999. US status: GRAS notice for chocolate use up to 0.3%, FDA no questions
- EUR-Lex — Regulation (EC) No 1333/2008, consolidated text 18.08.2026 (Annex II) — EUR-Lex (European Union), 2026. EU maximum levels in limited categories (e.g. cocoa-based confectionery)
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.