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Polyglycerin is a food additive known under the code E476. Most often it can be found in the composition of chocolate and chocolate icing. In these products, it acts as an emulsifier – a substance that ensures the interaction of the components of the product. Around its use, disputes do not subside that relate to the possible harm of polyglycerin, and in general the advisability of adding the E476 component to food products, especially considering that the substance has a more expensive, but also more harmless alternative.
E476: description of the substance and the process of its preparation
Polyglycerin refers to additives of the polyricinoleate type, and is a stabilizing agent that improves the consistency of ingredients and maintains their viscosity. This component is also called animal lecithin. Represents transparent dense oily liquid of ocher-yellow color. The substance does not dissolve in water, but it dissolves very well in oils and ethers. Resistant to high temperatures and hydrolysis process.
Polyglycerin is extracted from castor oil and contains ricinoleic acid. As a result of the interaction of ricinolic fatty acids with glycerin, E476 is obtained. However, other vegetable raw materials can also be used in this process. There are unproven claims that genetically modified plants often become such raw materials to reduce the cost of the polyglycerol production process.
Use of the substance in industry
The main purpose of this additive is to combine components that under normal conditions do not enter into a homogeneous mixture, such as water and oil. With the help of polyglycerin, such a mixture will be homogeneous and viscous. Therefore, confectionery production practically cannot do without it, especially in Ukraine and Russia. In particular, almost all varieties of Ukrainian-made chocolate contain E476 in their composition.
Belgian, Swiss and Italian manufacturers generally try to get by with safer and more expensive E322 soy lecithin.
It should be noted that initially the role of an emulsifier in chocolate was played by natural cocoa bean oil – it was it that improved the structure and flow properties of the product. However, this component is quite expensive and has a high fat content.
According to official statements by manufacturers, the replacement of part of cocoa butter with polyglycerol in chocolate is due, to a greater extent, to concern for the health of the consumer. It is likely that the fact that polyglycerin is much cheaper than cocoa butter and its safe counterpart – E322 – is a mere coincidence.
In addition to chocolate and icing, the additive can be found in other products:
- margarine;
- shop sauces;
- mayonnaise;
- dry mixes for soups.
In addition to the food industry, some polyglycerol derivatives have found their application in cosmetology. It is added to cosmetics because of its emulsifying properties, that is, also in order to improve the structure and viscosity of the finished product.
Possible effects on the body
Officially, the E476 additive is not banned in Russia and Ukraine, and there is no confirmed data on its harm to human health. Some studies conducted on laboratory animals indicate that long-term use of the substance caused an increase in the size of the kidneys and liver in the test subjects. Nevertheless, in most EU countries, the substance is recognized as a safe food supplement after special tests in the UK.
There is no confirmed evidence that polyglycerol can cause allergic reactions or provoke asthma attacks. When it enters the body, it is slowly broken down and absorbed, leaving no traces in any systems and organs, and without having a harmful effect on the body.
Studies have also shown that the additive is non-toxic and does not cause allergic reactions and irritation on the skin, even with direct contact.
Elderly people, children, and pregnant women should avoid foods containing polyglycerol whenever possible. Also, people with diseases of the gastrointestinal tract and endocrine system should be treated with caution. According to unconfirmed reports, polyglycerol can cause metabolic disorders in the body.
The recommended dosage for an adult is no more than 7,5 mg per 1 kilogram of body weight, and although the substance is not recognized as dangerous, you should not exceed it, since uncontrolled consumption of chocolate, margarine or mayonnaise in itself can lead to unpleasant consequences such as obesity and increased blood sugar levels. In addition, some scientists say that a significant excess of polyglycerol intake can have a laxative and hypnotic effect.
As for the beneficial properties, scientific research can not yet name any of them. The only thing that manufacturers of sweets justify the presence of this additive in chocolate is a lower level of fat content compared to cocoa bean butter.
Despite the officially declared safety of polyglycerin, in the USA the substance is used with some restrictions, and in Australia it is generally prohibited for the food industry.
Modern rhythms of food production require owners of corporations and factories to make the raw materials used as cheap as possible, as well as extend the shelf life of the finished product by any means possible. Therefore, finding an element under the code E476 in your favorite chocolate bar or bar is as common as finding an apple growing in an apple orchard. Officially, the additive is not considered dangerous, which is what the owners of production use, thus reducing the cost of the cost of products. A European manufacturer is more quality oriented, so chocolate of Swiss or Italian origin is more likely to be free of polyglycerol, but such a product comes with a correspondingly higher price tag. Cheap chocolate in general can “throw” unpleasant surprises in the composition: not only polyglycerin is added there, but also palm or coconut oil, flavorings, preservatives. The situation is similar with other products that may contain E476 – cheaper ones usually contain more than a third of the “E” codes and long names of various chemical additives on the packaging. In this case, the polyglycerol emulsifier may not be the strangest ingredient yet.