PGPR (Poligliserol polirisinoleat)

Detailed information

What it is & how it is made

An emulsifier prepared by esterifying polyglycerol with condensed castor oil fatty acids. Ricinoleic acid makes up 80-90 percent of the fatty acid composition, with oleic acid, linoleic acid and a small amount of stearic acid also present.

Where it is used

Used as an emulsifier; permitted mainly in cocoa and chocolate products, confectionery, chocolate based coatings and decorations, spreadable fats and emulsified sauces.

Health note

In its 2022 follow-up opinion (EFSA Journal 2022;20(5):7294) EFSA confirmed an acceptable daily intake (ADI) of 25 mg per kg body weight per day for E 476; this is above the level of 7.5 mg per kg previously set by the Scientific Committee on Food. Exposure estimates did not exceed the ADI. The Panel recommended tightening the limits for toxic elements and introducing limits for glycidyl esters and 3-monochloropropanediol impurities.

Halal assessment

Castor oil, the source of the ricinoleic acid, is of plant origin. The glycerol that is the source of the polyglycerol, however, can be derived from vegetable or animal fats, and the EFSA opinion does not make this distinction. Unless the glycerol source is documented it should be treated as source dependent; consult the manufacturer's halal certificate for a definitive answer.