E 476 what kind of additive. Additive E476 in chocolate: what is it? What are the harms and benefits of the component. What harm can soy lecithin E476 cause to the body?

Animal lecithin, also known as stabilizer E476, is quite common in food. Many countries around the world have officially allowed its use, citing the fact that the substance is absolutely harmless to human health. However, the additive E476, also known as polyglycerol, can pose a serious threat to humans.

Scope of application E476

Typically, polyglycerol is obtained by processing various vegetable oils and, in particular, castor oil. The result is a fatty, colorless substance, devoid of smell and taste, which gives certain products the necessary properties. Nowadays, lecithin of animal origin is most often used in the production of chocolate, which can significantly reduce its cost. The degree of meltability of this delicacy directly depends on the amount of cocoa butter, which is by no means cheap. However, if you replace it with the E476 stabilizer, then when making chocolate its fluidity and fat content will be quite high, but at the same time such a product will cost an order of magnitude cheaper. In addition, chocolate containing the E476 stabilizer significantly improves its streamlining properties, and is ideal for the production of bars with various types of fillers. It is noteworthy that the presence of polyglycerol does not affect the taste of chocolate.

Besides, these days, the E476 additive is very widely used in the manufacture of all kinds of sauces and ketchup, it can be found on the packaging of some types of mayonnaise and margarine, ready-made gravy, as well as liquid soups in vacuum packaging. Products that contain polyglycerin are quite cheap and, as a rule, are designed for socially vulnerable segments of the population.

Why is food stabilizer E476 so harmful?

To date, there is no direct evidence that polyglycerol can cause serious harm to human health. However, from the moment the production of this supplement was put into production, plants that had undergone genetic modification began to be used for its production. It is difficult to say what this means for the current generation of people. But it is possible that such a violation of the molecular chain can lead to irreversible changes in the human body at the genetic level and its degeneration.

Studies related to the effect of polyglycerol on human health have shown that the E476 stabilizer does not cause food allergies. Nevertheless, this product may cause liver enlargement, kidney problems and excess weight gain. In particular, polyglycerol has a very negative effect on metabolic processes in the body. It has also been proven that products containing such an additive can cause digestive disorders. Therefore, it is best for people suffering from diseases of the gastrointestinal tract to refrain from consuming products with E476. By the way, today there is a safer substitute for polyglycerin, which is also widely used in industry. This is soy lecithin, known under the label

The food industry uses a huge number of different additives. Stabilizers, emulsifiers and other ingredients with index E are intended to improve consumer qualities - maintaining the correct color, imparting a pleasant aroma, creating the desired consistency and extending shelf life. Soy lecithin obtained from plant sources, which manufacturers designate as E476, is added to products to increase viscosity and thickness. A modern person must have complete knowledge about nutritional supplements. For this reason, we decided to consider in this article the effect of E476 on the body and other interesting issues.

Characteristics of additive E476

Basic information about soy lecithin

The study of the E476 emulsifier is currently ongoing, but no evidence of obvious harm has yet been found. There is only hypothetical harm, which occurs mainly when consuming large amounts of products with the additive. The governments of several countries have banned the introduction of soy lecithin into the food industry, but manufacturers in Ukraine, Russia and most of Europe use it freely. Despite the results of individual studies indicating the hypothetical harm of lecithin, the use of the substance is not prohibited, and corresponding laws have not been created. Russian soy lecithin has nothing in common with GMO products; it is a mixture of vegetable fatty acids. The main raw material is castor oil, produced from the seeds of the African castor oil plant. An additive with similar properties is made based on animal fats. The second name for animal lecithin is polyglycerol.

Features of soy lecithin

Traditionally, soy lecithin is classified as an emulsifier; it also functions as a stabilizer. When the additive is properly introduced into food, a thickening of its consistency is achieved. Interestingly, soy lecithin is interchangeable with another plant lecithin, that is, E322. This harmless ingredient can often be found in chocolate spreads and chocolates. There are sauces on sale in which cocoa butter or starch are replaced by an additive with the prefix E. Half of the mayonnaise, tomato sauces, margarines and ready-made soups sold today include soy lecithin. Mostly the additive is supplemented with inexpensive products from non-reputable manufacturers. It has been noticed that E476 is most often added to chocolate. For example, expensive cocoa butter is partially replaced with soy lecithin to reduce the cost of producing the product. This fact is positioned as a positive point: manufacturers do not inform about the effect of E476 on the body, but only indicate that the reduced fat content increases the usefulness of the product.

Food additive E476 (soy lecithin): emulsifier, stabilizer, similar in properties to E322

Properties of soy lecithin

How does soy lecithin work?

According to the conclusions of studies conducted to identify the harmful qualities of the additive, there are no allergenic properties, and processing in the gastrointestinal tract does not cause the formation of toxic substances. Some sources claim that excessive consumption of products containing soy lecithin provokes a pathological enlargement of internal organs - liver, kidneys. Possible negative effects on human metabolism. It is worth reducing the proportion of such products in the diet under the age of 12 years. If you have liver and kidney diseases, supplements are inappropriate on the menu. It is known that the substance lecithin is required by the human body, as it supports regeneration processes, improves the functioning of the immune system, heals the brain, and helps the child’s body develop properly. True, these properties are uncharacteristic of lecithin produced artificially - additive E476. The possible harm of soy lecithin may also lie in the origin of this additive: if it is made from genetically modified raw materials, then, undoubtedly, its consumption is undesirable.

Products with lecithin

The diet of the average person with a low income usually includes common inexpensive food products offered in stores. These include:

chocolate bars;
ready-made soups;
chocolate spreads;
canned products;
chocolate butter;
cheap margarine;
plant-based ice cream;
imitation butter or butter spread;
mayonnaise;
cheese, sour cream, soy, tomato sauce;
eggplant caviar;
zucchini caviar.

A useful analogue of the E476 additive

It is better for the health of the body when E322 is included in the above-mentioned food; it significantly outperforms the dubious additive E476. Experts advise consuming the most harmless type of lecithin. A useful analogue of a food additive eliminates any harmful effects on the human body, it has been thoroughly tested, is not prohibited in most parts of the world, and is actively used in the production of quality food.

Experiments were carried out with the participation of laboratory rats. The results of examination of animals after consuming lecithin showed that the substance did not have a negative effect on their body, reproductive function was not affected, metabolism remained normal and growth was not impaired. When consuming a product with the addition of the E476 emulsifier, almost the entire mass of the additive is systematically broken down within the intestines. The breakdown of polyricinoleic acid occurs in the liver. Polyglycerols are partially removed along with urine and feces. Authoritative experts believe that limited portions of chocolate with the addition of E476 are harmless to humans. However, excessive consumption of food with this emulsifier can cause hypnotic and laxative effects.

At the moment, there is no evidence of the high danger of E476 for the human body, but still there should be a minimum amount of products with this additive on the menu.

Food additives, without which almost no food product today can survive, have been debated since their inception. Flavorings, dyes, preservatives - perhaps they would not arouse such obvious suspicion if they had more understandable names instead of letter designations. In particular, what do we know about the e-476 additive? Does it pose a danger to humans?

This element belongs to the group of emulsifiers, stabilizers - substances that change the viscosity of the product with which they are combined. In this case, the consistency is not affected, only the density increases. The stabilizers category includes all additives with indexes from 400 to 499.

The common name for element e-476 is polyglycerol polyricinoleneate. May be indicated: polyglycerol polyricinolineate, PGPR. An alternative name is animal lecithin, although the veracity of this phrase is questionable.
The source of polyglycerol is plant substances that have undergone modification: these are esters that are softened by the fatty acids of castor oil, which in turn is obtained from castor bean seeds.

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In turn, castor oil has long been a laxative and also a poisonous plant. And, despite the fact that the harm of E-476 has been scientifically confirmed, this food additive is approved in European countries and in Russia by applications to SanPiN and research by the FSA (UK Food Standards Agency). As a result, there is still debate about its real effect on the body: a number of manufacturers assure that polyglycerin is absolutely safe.

It has been proven that it does not belong to the category of allergens and GMOs, but can cause metabolic disorders. Of course, if it is used rarely in reasonable (minimal) portions, there is nothing to be afraid of, however, what to do if it is too often found in store-bought food products?

Most often, unscrupulous manufacturers include polyglycerin in chocolate and any chocolate-containing products, so as not to incur additional costs for completely inexpensive cocoa butter, especially if it is a white or milk version, where often there is not even a smell left from real chocolate, and everything is overwhelmed by the oily “soap” "taste and aroma. The same element allows you to get a thinner glaze than when using cocoa butter. It is known that Nestle and Hershey adhere to a similar policy.

E-476 is found much less frequently in mayonnaise and margarine, in ready-made dry soups and broths. But if soy lecithin is indicated on the package, you don’t have to worry about your health: it is a more expensive and high-quality analogue of polyglycerin. It is also possible to use polyglycerin in cosmetology, but here questions about its effect on the body do not arise.

Should I avoid the additive E-476? Taking into account the fact that today it is found in almost any chocolate (according to an analysis of the composition of Alpen Gold, Rossiysky, Korkunov, Nestle), with the exception of Ritter Sport, Merci, Laima, from It is necessary to either refuse chocolate completely, or carefully study the list of ingredients so as not to come across E-476. The same goes for mayonnaise and butter.

Disputes among scientists about the possible danger of the E 476 additive do not prevent manufacturers of chocolate products from using it in the production process. Technologists claim that in this way they take care of the health of consumers: the product allows them to reduce the amount of fat. Manufacturers are somewhat disingenuous. First of all, it significantly reduces the cost of the finished product.

SanPiN and Codex Alimentarius included additive E 476 in the list of permitted products.

Accepted name of the substance - and interesterified ricinol acids ( GOST 32770–2014). In the European codification of additives, the product is assigned the number E 476 (E–476).

Synonyms:

Polyglycerol esters of Interesterified ricinoleic acid, international;

polyglycerol;
polyglycerol polyricinoleate;
PGPR, international trade abbreviation;
Polyglycerin-Polyricinoleate, Emulgator WOL, German;
polyglycerine-polyricinoleate, French.

The product may be labeled as animal lecithin or soy lecithin.

Important! Additive E 476 has nothing to do with natural lecithins (), which are also sometimes called “soy lecithin”.

Type of substance

Additive E 476 is a typical representative of the group. The special structure of the molecule endowed the substance with strong surface-active properties.

Properties

Index	Standard values
Color	yellowish
Compound	esters of polymerized glycerols with ricinol acids, impurities: free glycerols and fatty acids
Appearance	viscous transparent liquid
Smell	absent
Solubility	good in oil, ether; insoluble in water, ethanol
Main substance content	from 40 to 60%
Taste	neutral
Density	not determined
Other	resistant to hydrolysis and high temperatures

Package

Emulsifier E 476 is packaged in cardboard drums with a polyethylene liner or polyethylene barrels.

Application

The emulsifier is approved for use in the food industry of Russia, the countries of the Customs Union, the USA, Canada, China, and EU countries (except Germany).

The additive can be included in low-calorie spreads, sandwich margarine, mayonnaise and similar dressings.

Main application area of the product- production of chocolate and sugar products based on it, including glaze for coating sweets, marshmallows, cakes, ice cream.

Additive E 476 is used to solve a number of problems:

reduce the yield strength of the chocolate mass. This makes it possible to increase the stability of the glaze when interacting with the aqueous phase, to obtain a homogeneous emulsion and a thinner layer of chocolate;
reduce the calorie content of products by an average of 5% by replacing some of the fat with additives;
prevent the formation of air bubbles and voids. Relevant for the production of chocolate products of complex shape (hollow figures, eggs), glazes;
in the production of cast products and chocolate with fillings, reduce the viscosity of the mass and eliminate the formation of pores;
reduce the cost of raw materials by replacing expensive cocoa butter with cheap artificial fats.

Consuming no more than 7.5 mg/kg body weight is considered safe.

Additive E 476 is included in skin care cosmetics to improve the texture of the product. The emulsifier itself is not biologically active.

Benefits and harms

In general, the substance is not hazardous to health. The supplement is slowly broken down into its constituent components in the intestines. Polyricinol acids are absorbed into the liver walls and disintegrate, followed by absorption. Polyglycerols do not participate in metabolic processes and are excreted naturally.

In people suffering from liver and kidney diseases, uncontrolled use of the supplement can provoke an exacerbation of ailments.

The assumption that emulsifier E 476 causes obesity has not been scientifically proven. The problem is rather related to the unlimited consumption of chocolate products, in the production of which an additive is used.

FSA (UK) experts, after many years of research, recognized the substance as safe.

Main manufacturers

The food additive E 476 under the trade name GRINDSTED PGPR is supplied to Russia by the Danish company DANISCO-Dupont, a world leader in the emulsifier market.

The competition is from the largest Chinese manufacturer FOODCHEM.

People started talking about the dangers of the food additive E 476 after reports of the carcinogenic properties of genetically modified soybeans, from which one of the components of the emulsifier, ricinolic acid, is allegedly obtained. However, no scientifically based evidence of the dangers of the emulsifier was provided by any of the research groups.

The additive is included in the chocolate of many respected brands (for example, Korkunov, Kommunarka). Two or three slices of delicacy per day will not cause harm to health.

Conflicting information about the effect of the food stabilizer E476 Polyglycerol, polyricinoleates on the human body causes a lot of controversy among specialists. However, due to the predominance of negative consequences and significant harm of the food stabilizer E476 Polyglycerin, polyricinoleates for human health, its use in industrial food production is prohibited not only in our country, but also in neighboring Ukraine. By the way, in EU countries this additive is still used for these purposes.

Meanwhile, the distinctive properties of the food stabilizer E476 Polyglycerol, polyricinoleates make it possible to classify it as a stabilizing agent that is used to maintain the required level of viscosity and improve the consistency of human food products.

The method for producing polyglycerol is chemical in nature. Thus, as a result of the interesterification of ricinol acids, the necessary additive is formed, which is often called lethicin of animal origin. In addition, food stabilizer E476 Polyglycerol and polyricinoleates can be obtained from modified plant raw materials. The most commonly processed oil for this purpose is castor oil, which is extracted from the seeds of the African castor oil plant.

In the food industry, the special properties of the food stabilizer E476 Polyglycerin, polyricinoleates are necessary in the process of making chocolate, when this additive is used as an emulsifier. As is known, chocolate with a high percentage of fat has very good flow properties. That is why, to reduce cocoa butter consumption, E476 is often added to low-fat chocolate, which gives the finished product the necessary properties.

In addition, food stabilizer E476 Polyglycerol, polyricinoleates is included in some types of mayonnaise and margarine. The additive is found in certain types of ready-made soups and sauces. By the way, lecithin is considered the optimal, but more expensive alternative to polyglycerin.

Harm from food stabilizer E476 Polyglycerin, polyricinoleates

After conducting a number of studies and test methods to identify the possible harm of the food stabilizer E476 Polyglycerin, polyricinoleates for human health, it was determined that the substance is not an allergen. It is not toxic, and also does not have the ability to cause various types of skin irritation even with direct contact with this substance.

However, according to some data, with excessive consumption of foods containing E476, an increase in the size of internal organs such as the liver and kidneys may be observed. In addition, the harm of the food stabilizer E476 Polyglycerol, polyricinoleates can manifest itself in disruption of metabolic processes in the human body. Therefore, people with stomach diseases, as well as young children, should take this supplement with extreme caution.

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Emulsifier E476 in chocolate and its effect on the body

Over the past years, the most responsible sweet lovers have been concerned with the question of how the E476 additive in chocolate affects the human body. Trying to maintain their health, many consumers are afraid to eat such confectionery products. This happens because the final point in the dispute between scientists has not been set.

Be careful: some manufacturers, instead of the alphanumeric designation E476, use the following name: polyglycerol polyricinolineate (or the abbreviation PGPR).

The additive in question, which is often found in chocolate products, is permitted in our country and the EU countries, and is approved by international organizations for the promotion of healthy eating. However, its chemical origin, based on the combination of components not intended for food consumption, raises serious doubts. To defeat them, you need to become more familiar with this problem.

Origin

An emulsifier or stabilizer, such as the E476 additive, is designed to replace the natural oils of some products. To find out what it is, it is worth considering its production process.

The chemical reaction between ricinoleic acid and glycerin produces a substance called polyglycerol (or animal lecithin). Its function is to replace natural oils, which give viscosity to the product and connect all its ingredients.

E476 is also obtained from castor oil or castor oil. The additive has such an astringent effect that it can connect practically incompatible components. These are, for example, oil and water. Manufacturers take advantage of this to save on expensive natural ingredients. The result is a product similar in taste to the original at the lowest cost.

Application

Emulsifiers E476 are very popular among manufacturers. Today, production equipment is equipped with special equipment that provides for the use of such substitutes. Otherwise, it would be impossible to produce such a huge amount of products (including chocolate) every day. This is why high-quality chocolate costs many times more. In addition to chocolate products, E476 is used to make many food products.

canned food, pates, caviar from zucchini and eggplant;
margarines, spreads, mayonnaise;
sauces, ketchups, gravies;
curd desserts, chocolate spreads;
ice cream and even baby food.

In order not to harm your body, you must carefully read the composition on the label of all products, and especially those listed above. The daily dose of the E476 supplement should not exceed 7.5 milligrams per 1 kilogram of a person’s weight.

Useful, harmful emulsifier

It is not yet clear how to relate to this additive. To clarify the picture, it is necessary to listen to the conclusions of experts who have found out what the harm and benefit of E476 are.

Benefit

The inventors of this supplement claim that they act for the benefit of humans. They explain this by saving people from excess fat. In times of widespread struggle with excess weight, this alternative, in their opinion, is timely. In addition to solving this issue, E476 performs the following functions:

increases human immunity, strengthening the body's defenses;
normalizes hemoglobin levels (thus reducing the risk of anemia and anemia);
provides chemical assistance in the breakdown of harmful fatty acids, helping the functioning of the gastrointestinal tract;
lowers cholesterol levels, which prevents blood clots and vascular contamination;
fights toxins that enter the human body.

In addition, the emulsifier in question practically does not cause allergies in adults.

Scientists agree that the E476 supplement cannot be called safe. Clinical studies have shown that the stabilizer can cause a number of undesirable consequences:

provokes metabolic disorders, which leads to excess body weight or unnecessary loss of kilograms;
when used systematically, it leads to an increase in liver volume, which can lead to complex diseases;
has an unfavorable effect on the kidneys, can provoke the formation of stones or sand;
affects the endocrine system, can cause disruption of the thyroid gland;
may cause allergic reactions in infants.

None of the scientists have yet taken upon themselves the courage to defend the benefits of this emulsifier. And at the same time, no one can dare to declare a categorical ban. The conclusion suggests itself. If you can pay more and are willing to read the label, it is recommended to use natural products.

Chocolate without such controversial additives as E476, when consumed in moderation, can work wonders. It improves performance and mood, regulates the functioning of internal organs. Improves blood circulation and strengthens blood vessels. There are fasting days and three-day chocolate diets. However, even the highest quality chocolate should be eaten wisely. Unfortunately, this is not always possible for those with a sweet tooth.

Food additive E 476: description, use, effect on the human body

One of the most common additives is E 476, which is included in many confectionery products. It belongs to the group of emulsifiers, thickeners or stabilizers.

E 476 is used not only in the food industry, but also in the cosmetics industry to give the product a uniform consistency and ductility. The additive itself is a tasteless and odorless chemical compound.

The full name of the additive is polyglyceryl polyricinoleate (PGPR), or polyglycerol.

The emulsifier consists of condensed fatty acids: ricinoleic acid and polyglycerol esters (glycerol).

Description of product action:

1. After entering the human body with food, most of the additive undergoes enzymatic breakdown in the intestines.
2. During the breakdown of polyglycerol, polyricinoleic acid and polyglycerols are formed.
3. The first is absorbed in the small intestine and undergoes metabolism in the liver.
4. After absorption, the latter enter the bloodstream and are then excreted in urine (or feces) in small quantities.

Eating a small amount of chocolate, which contains polyglycerol, does not affect metabolic processes in the intestines. However, large doses of the emulsifier can stimulate intestinal motility (cause a laxative effect) and have a hypnotic effect after entering the blood.

This substance is used in the chocolate and cosmetics industries to provide the following qualities:

giving a uniform consistency to the product;
improved spreading;
reduction in viscosity;
reduction of friction between solid particles of ingredients.

Due to the low cost of the additive, it is used as a replacement for the emulsifier E 322 (soy lecithin) and cocoa butter. The latter is a rather expensive product, and its use is unprofitable for manufacturing companies.

The ability of polyglycerin to provide the same viscousness and flow of chocolate or sauce as if the product contained natural cocoa beans makes the emulsifier a worthy analogue of cocoa butter in the confectionery industry. In the cosmetic industry, this additive eliminates the risk of side effects associated with the abundance of fat in products.

Data on the effects of polyglycerol on the body are quite contradictory. Studies have shown that the E 476 additive has the following qualities:

hypoallergenic;
no toxicity.

Its benefit lies in the fact that the additive does not cause allergic reactions when consumed orally in large quantities. The lack of toxicity is due to the rapid decomposition of the substance and its disposal from the human body within 24 hours without accumulation in the internal organs.

Positive effects include:

Reducing the amount of fat in the product. This leads to less of them entering the human body with food containing this additive.
No inflammatory processes. When using cosmetics containing E 476, the pores are not clogged and the skin does not become inflamed.
No irritation upon direct contact with human skin. This allows the use of cosmetics with E 476 even for people with multiple allergies.

E-476 – food additive: description of properties

Food additives, without which almost no food product today can survive, have been debated since their inception. Flavorings, dyes, preservatives - perhaps they would not arouse such obvious suspicion if they had more understandable names instead of letter designations. In particular, what do we know about the e-476 additive? Does it pose a danger to humans?

Description of food additive e-476

The common name for element e-476 is polyglycerol polyricinoleneate. May be indicated: polyglycerol polyricinolineate, PGPR. An alternative name is animal lecithin, although the veracity of this phrase is questionable.
The source of polyglycerol is plant substances that have undergone modification: these are esters that are softened by the fatty acids of castor oil, obtained in turn from castor bean seeds.

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