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Emulsifier (476)

Also Known As : Polyglycerol esters of interesterified ricinoleic acid 476, E476, Polyglycerol polyricinoleate Glyceran esters of condensed castor oil fatty acids, Polyglycerol esters of polycondensed fatty acids from castor oil, PGPR; Condensed castor oil esters, glycer

Vegetarian

Taste Profile

It has a neutral taste and smell.

Usage Tips

  1. In Chocolate production, Emulsifier (476) is used as a viscosity reducer, making it easy for chocolate to be spread easily and thinly. This helps in substantial cost saving.
  2. It is added to margarine, low-fat dressings, mayonnaise and sauces where increased amounts of water are needed to be well dispersed into a smaller amount of oil/fat.
  3. It is used in seafood industry to add colour to seafood products like Surimi.

Common names and forms

  1. Emulsifier (E476)
  2. Emulsifier (Sunflower Lecithin INS476)
  3. Emulsifiers (INS 476)
  4. Lecithin (E476)
  5. Permitted Emulsifier (E476)
  6. Permitted Emulsifier 476
  7. Permitted Emulsifying agent 476
  8. Poly Glycerol Poly Ricinoleate [INS 476]
  9. Polyglycerol Polyricinoleate E476

Description

 

Emulsifier (476) is an emulsifier used as a food additive which is obtained in a three-step process from glycerol and fatty acids (usually from castor bean, but also from soybean). It exists as a yellow to light brown highly viscous liquid and is primarily used in chocolates as it reduces the viscosity and improves the fluidity (the property of flowing easily) of chocolate allowing to be spread more thinly to save costs. Emulsifier (476) has both hydrophilic and hydrophobic characteristics meaning that it will bind to the water, and also to the oil part of the product to create a smooth consistency.

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