E476 - Polyglycerol polyricinoleate

Characteristics

Additive NamePolyglycerol polyricinoleate

E No.E476

TypeIndividual Substance

In plain language

An emulsifier derived from castor oil and glycerol, widely used in chocolate to reduce viscosity and improve flow during manufacturing. It helps chocolate coat evenly and allows manufacturers to use less cocoa butter, cutting costs. Approved by EFSA and FDA, considered safe at levels used in food. No significant health concerns at typical dietary exposure.

Conditions of Use

This additive is authorised to be used in the following 6 food categories:

5.1Cocoa and chocolate products as covered by Directive 2000/36/EC

Maximum Level = 5000 mg/kg

5.2Other confectionery including breath freshening micro-sweets

Maximum Level = 5000 mg/kg

only cocoa-based confectionery

5.4Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4

Maximum Level = 5000 mg/kg

only cocoa-based confectionery

12.6Sauces

Maximum Level = 8000 mg/kg

only emulsified sauces with a fat content of 20 % or more’

2.2.2Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions

Maximum Level = 4000 mg/kg

only spreadable fats as defined in Articles 75(1)(h) and 78(1)(f) and in Part VII and Appendix II of Annex VII to Regulation (EC) No 1308/2013 (1), having a fat content of 41 % or less and similar spreadable products with a fat content of less than 10 % fat; liquid vegetable oil emulsions for sale to the final consumer, having a fat content of 70 % or less

3edible ices

Maximum Level = 4000 mg/kg

Expept sorbets

Source

View original entry in the official database →

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