Contents
Polyglycerol, polyricinoleates (Esters of polyglycerol and mutually esterified ricinolic acids, Polyglycerol polyricinoleate, “lecithin of animal origin”, PGPR, E476)
Polyglycerin (Polyricinoleates) is a food additive-stabilizer, belonging to the group of stabilizers, thickeners, emulsifiers. According to the international classification, Polyglycerin is designated by the code E476.
General characteristics, obtaining E476
Polyglycerin is an oily viscous liquid, has a dark yellow color. The substance has thermal stability, good solubility in oils, esters and carbohydrates, insoluble in water (calorizator). Polyglycerin is a substance obtained by the interaction of products of processing castor seed oil (castor oil) with glycerin. There is evidence that it is currently most likely produced from genetically modified raw materials (GMOs).
Appointment of Polyglycerin
Polyglycerin, Polyricinoleates are so-called stabilizing agents designed to maintain the viscosity and improve the consistency of food products, to combine products that are usually not amenable to mixing (for example, water and oil) into homogeneous mixtures.
Application of E476
The main use of Polyglycerin E476 is in the production of chocolate, where expensive cocoa butter is replaced by E476 in order to avoid lowering the flowability of the finished product. Polyglycerin is used in the production of margarine, mayonnaise, ready-made soups and sauces. Replacement E476-soy lecithin E322.
Benefits and harms of E476 (Polyglycerin)
It is not necessary to talk about the benefits of E476, however, it is allowed to use it on the territory of our country, according to the appendices in SanPiN 2.3.2.1078-01, as a food additive “that does not have a harmful effect on the human body”. There is evidence (at the moment requiring careful verification) that the uncontrolled use of products using Polyglycerin provokes an increase in the size of the kidneys and liver (allegedly, such facts were recorded in experimental animals).