Origin
E 476 is a synthetically produced substance that is manufactured or esterified through a chemical process from glycerin (E 422) and ricinoleic acid. The end product is a highly emulsifying agent.
Usage
The properties of E 476 are particularly effective when the substance is processed with lecithin (E 322), as polyglycerol polyricinolate can enhance the effectiveness of lecithin. Generally, this substance is frequently used in chocolate production, as E 476 can positively influence the flowability of chocolate masses and ensures that these release better from molds and packaging. In general, E 476 can be found among others in the following foods: salad dressings, chocolate products, fat-reduced spreads for bread, confectionery, cakes.
Risks
The food additive E 476 is controversial because liver and kidney damage were observed in animal studies. Additionally problematic is that already with the consumption of a bar of chocolate, the allowed set daily dose (ADI value) of 7.5 mg per kilogram body weight can be quickly exceeded.