Polyglycerol esters of interesterified ricinoleic acid

E number E476INS 476CAS 68936-89-0

Listed as an emulsifier by Canada and Codex.

Listed as emulsifiers (CA, Codex) · thickeners (CA) · stabilisers (CA)

Polyglycerol polyricinoleate (PGPR) is an emulsifier used chiefly in chocolate, where it lowers viscosity so that less cocoa butter is needed and thin coatings and moulded shapes are easier to produce.

Where it is and isn’t permitted

Status of Polyglycerol esters of interesterified ricinoleic acid by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

5 food categories

highest permitted level 20,000 mg/kg

Show every food category
  • 2.1 Edible oils essentially free of water — 20,000 mg/kgOnly shortening.
  • 2.2.1.3 Margarine and similar products — 5,000 mg/kg
  • 2.2.2 Oil emulsions (<80% oil) — 5,000 mg/kg
  • 20.2.0.3 Dairy and fat based desserts, dips and snacks — 5,000 mg/kg
  • 5.1 Chocolate and cocoa products — 5,000 mg/kg
Food Standards Code, Schedule 15, S15—5and 4 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

highest permitted level 8,000 %

5 permitted uses

Show every permitted use
  • In: Chocolate products as defined in Volume 4 of the Food Compositional Standards Document. Purpose: Emulsifying agent. Limit: If used singly, the amount not to exceed 0.5%. If used in any combination with other emulsifying agents, the total combined amount not to exceed 1.5%, provided that the amount of polyglycerol esters of interesterified castor oil fatty acids does not exceed 0.5%. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.3(a)
  • In: Edible vegetable oil-based pan coating emulsions for use on baking pans. Purpose: Emulsifying, stabilizing or thickening agent. Limit: 2.0%. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.3(b)
  • In: Unstandardized chocolate confectionery. Purpose: Emulsifying agent. Limit: 5,000 ppm. Amendment notices: NOM/ADM-0088. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.3(c)
  • In: Unstandardized chocolate flavoured confectionery coatings. Purpose: Emulsifying, stabilizing or thickening agent. Limit: 5,000 ppm. Amendment notices: M-FAA-24-11. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.3(d)
  • In: Unstandardized emulsified dips; Unstandardized emulsified sauces; Unstandardized emulsified spreads. Purpose: Emulsifying agent. Limit: 8,000 ppm. Amendment notices: M-FAA-24-11. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.3(e)
Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)and 4 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

6 food categories

highest permitted level 8,000 mg/kg

Show every food category
  • 12.6 Sauces — 8,000 mg/kgML = 8000 mg/kg. only emulsified sauces with a fat content of 20 % or more’.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 4,000 mg/kgML = 4000 mg/kg. only spreadable fats as defined in Articles 75(1)(h) and 78(1)(f) and in Part VII and Appendix II of Annex VII to Regulation (EC) No 1308/2013 (1), having a fat content of 41 % or less and similar spreadable products with a fat content of less than 10 % fat; liquid vegetable oil emulsions for sale to the final consumer, having a fat content of 70 % or less.
  • 3 edible ices — 4,000 mg/kgML = 4000 mg/kg. Expept sorbets.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — 5,000 mg/kgML = 5000 mg/kg.
  • 5.2 Other confectionery including breath freshening micro-sweets — 5,000 mg/kgML = 5000 mg/kg. only cocoa-based confectionery.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — 5,000 mg/kgML = 5000 mg/kg. only cocoa-based confectionery.
Regulation (EC) No 1333/2008, Annex IIand 5 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

6 food categories

highest permitted level 5,000 mg/kg or mg/l

Show every food category
  • 12.6 Sauces — several limits(1) ML 4000: only emulsified sauces with a fat content of less than 20%; (2) ML 8000: only emulsified sauces with a fat content of 20% or more.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 4,000 mg/kg or mg/lML = 4000. only spreadable fats as defined in Articles 75(1)(h) and 78(1)(f) and in Part VII and Appendix II of Annex VII to Regulation (EC) No 1308/2013 , having a fat content of 41 % or less and similar spreadable products with a fat content of less than 10 % fat; liquid vegetable oil emulsions for sale to the final consumer, having a fat content of 70 % or less.
  • 3 Edible ices — 4,000 mg/kg or mg/lML = 4000. except sorbets.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — 5,000 mg/kg or mg/lML = 5000.
  • 5.2 Other confectionery including breath refreshening microsweets — 5,000 mg/kg or mg/lML = 5000. only cocoa-based confectionery.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — 5,000 mg/kg or mg/lML = 5000. only cocoa-based confectionery.
Assimilated Regulation (EC) No 1333/2008and 5 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyNo listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 폴리글리세린축합리시놀레인산에스테르 (“Polyglycerol Esters of Interesterified Ricinoleic Acid”, the English the Code prints beside it). Main use (주용도) of 폴리글리세린축합리시놀레인산에스테르: 유화제, 껌기초제. Standard for use (사용기준) of 폴리글리세린축합리시놀레인산에스테르: (1) [to be used under the general standard for use in II. 2. 1), the minimum amount that achieves the technical effect, with no limit set for this additive in particular] “II. 2. 1)의 규정에 따라 사용하여야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationNot listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

23 food categories

highest permitted level 10,000 mg/kg

Show every food category and its notes
  • 01.5.2 Milk and cream powder analogues — 5,000 mg/kg
    • Note XS251 Excluding products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006).
  • 01.6.4 Processed cheese — 500 mg/kg
  • 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 5,000 mg/kg
    • Note XS243 Excluding products conforming to the Standard for Fermented Milks (CXS 243-2003).
  • 02.2.2 Fat spreads, dairy fat spreads and blended spreads — 4,000 mg/kg
    • Note 359 Excluding dairy fat spreads with≥ 70% milk fat content.
  • 02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions — 10,000 mg/kg
  • 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 — 2,000 mg/kg
  • 03.0 Edible ices, including sherbet and sorbet — 5,000 mg/kg
  • 04.1.2.11 Fruit fillings for pastries — 2,000 mg/kg
  • 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 2,000 mg/kg
  • 05.1.1 Cocoa mixes (powders) and cocoa mass/cake — 5,000 mg/kg
    • Note 97 On the final cocoa and chocolate product basis.
  • 05.1.4 Cocoa and chocolate products — 5,000 mg/kg
    • Note 101 When used in combination as emulsifiers: ammonium salts of phosphatidic acid (INS 442), polyglycerol esters of interesterified ricinoleic acid (INS 476), sorbitan monostearate (INS 491), sorbitan tristearate (INS 492), and polysorbates (polyoxyethylene (20) sorbitan monolaurate (INS 432), polyoxyethylene (20) sorbitan monooleate (INS 433), polyoxyethylene (20), sorbitan monostearate (INS 435) and polyoxyethylene (20) sorbitan tristearate (INS 436)), the total combined use level shall not exceed 15,000 mg/kg.
  • 05.1.5 Imitation chocolate, chocolate substitute products — 3,000 mg/kg
    • Note 366 10,000 mg/kg in imitation chocolate with >5% water content.
  • 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3, and 05.4 — 3,000 mg/kg
    • Note XS309R Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
  • 05.3 Chewing gum — 500 mg/kg
  • 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 5,000 mg/kg
  • 06.4.3 Pre-cooked pastas and noodles and like products — 500 mg/kg
    • Note 194 For use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006) only.
    • Note XS364R Excluding use in products conforming to the Regional standard for quick-frozen dumplings (CXS 364R-2026).
  • 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 5,000 mg/kg
  • 08.4 Edible casings (e.g. sausage casings) — 5,000 mg/kg
    • Note 365 On a casings basis.
  • 09.2.4.1 Cooked fish and fish products — 1,000 mg/kg
    • Note 412 For use in fish sausage only.
  • 10.2 Egg products — 1,000 mg/kg
  • 10.4 Egg-based desserts (e.g. custard) — 1,000 mg/kg
  • 12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dips) — 5,000 mg/kg
    • Note 594 Except for use in emulsified sauces and dips with >20% fat content at 8,000 mg/kg.
  • 12.6.3 Mixes for sauces and gravies — 5,000 mg/kg
    • Note 127 On the served to the consumer basis.
CXS 192-1995 Table One, INS 476and 22 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand5,000 mg/kg – 20,000 mg/kg5 numeric limit
Canada5,000 mg/kg – 20,000 mg/kg4 numeric limit, 1 no quantity stated
European Union4,000 mg/kg – 8,000 mg/kg6 numeric limit
Great Britain4,000 mg/kg – 5,000 mg/kg5 numeric limit, 1 several limits
South Korea—1 no quantity stated
Codex Alimentarius500 mg/kg – 10,000 mg/kg23 numeric limit

GRAS notices to the FDA

A GRAS notice is a company’s conclusion that a substance is generally recognised as safe for the use it describes. FDA’s letter responds to that conclusion, for that notifier and that use. It is not a listing in 21 CFR, and it is not counted as a US permission above. The substance and use are as FDA’s inventory words them; this site matched the notice to this page by exact name.

  • GRN No. 266 · Polyglycerol polyricinoleate · Palsgaard A/S

    Intended use: As an emulsifier in chocolate-type products based on vegetable fats other than cocoa butter, at levels up to 0.3 percent and in accordance with good manufacturing practices

    FDA’s response (2009-05-29): FDA has no questions

Regulatory changes

Dated acts affecting this additive, then anything the weekly comparison of the imported lists has seen move. The status panel above shows where the rules stand now; these are the decisions that got them there.

  1. · Great Britain

    Use of polyglycerol polyricinoleate (E 476) extended to edible ices and fattier emulsified sauces in Great Britain

    S.I. 2024/685 authorised E 476 in edible ices (category 03) at up to 4,000 mg/kg, except sorbets. In sauces (category 12.6) it replaced the existing entry with two: up to 4,000 mg/kg in emulsified sauces with less than 20% fat, and up to 8,000 mg/kg where the fat content is 20% or more. The FSA/FSS register lists application RP-217 for this change and gives 28 June 2024 as the date of E 476's current status. Scotland (S.S.I. 2024/156) and Wales (W.S.I. 2024/741) made the same change.

    Read the instrument

What it is made from

Made by esterifying polyglycerol with interesterified ricinoleic acid, the principal fatty acid of castor oil. The fatty acid is reliably plant-derived; the glycerol from which the polyglycerol is made is not usually declared.

  • Vegan status depends on the source
  • Vegetarian status depends on the source
  • May raise a halal question
  • May raise a kosher question

This is not an omission. What this additive is made from is not fixed — depending on the manufacturer it may be plant, animal or microbial in origin, nobody is required to say which, and the same product can change source between production runs. Ask the manufacturer if it matters to you; a label cannot answer it.

Compare other additives on the dietary indexes.

CAS registry number
68936-89-0

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Leadno more than 0.1 mg/kgno more than 2 mg/kg
Arsenicno more than 0.1 mg/kg—
Mercuryno more than 0.1 mg/kg—
Cadmiumno more than 0.1 mg/kg—

One parameter differs between the two documents. A difference is not a disagreement about safety: the two are revised on their own cycles, and an assay or a drying loss can be measured against a different preparation of the substance, which is why only the contaminant ceilings are marked. Within the EU the EU's figure is the one that binds.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 476 Polyglycerol polyricinoleate

Polyglycerol polyricinoleate is prepared by the esterification of polyglycerol with condensed castor oil fatty acids. Castor oil used for the production of polyglycerol polyricinoleate is free of ricin. The polyglycerol is produced from glycerol complying with the specifications for E 422.

Synonyms: Glycerol esters of condensed castor oil fatty acids; Polyglycerol esters of polycondensed fatty acids from castor oil; Polyglycerol esters of interesterified ricinoleic acid; PGPR

Assay, identification and purity criteria

Description and assay

Description
Clear, highly viscous liquid

Identification

Solubility
Insoluble in water and in ethanol; soluble in ether, hydrocarbons and halogenated hydrocarbons
Test for glycerol
Passes test
Test for polyglycerols
Passes test
Test for ricinoleic acid
Passes test
Refractive index
[n]D ⁶⁵ between 1,4630 and 1,4665

Purity criteria

Polyglycerols
The polyglycerol moiety shall be composed of not less than 75 % of di-, tri- and tetraglycerols and shall contain not more than 10 % of polyglycerols equal to or higher than heptaglycerol
Hydroxyl value
Not less than 80 and not more than 100
Acid value
Not more than 6
Arsenic
Not more than 0,1 mg/kg
Lead
Not more than 0,1 mg/kg
Mercury
Not more than 0,1 mg/kg
Cadmium
Not more than 0,1 mg/kg
Sum of 3-monochloropropanediol (3-MCPD) and 3-MCPD fatty acid esters (expressed as 3-MCPD)
Not more than 2,5 mg/kg
Glycidyl fatty acid esters (expressed as glycidol)
Not more than 1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 476

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 476 Polyglycerol Esters of interesterified Ricinoleic Acid

Prepared by the esterification of polyglycerol with condensed castor oil fatty acids. The article of commerce may be specified further as to saponification value, solidification point of the free fatty acids, iodine value, acid value, hydroxyl value, ash content and Refractive index.

Synonyms: Glyceran esters of condensed castor oil fatty acids; polyglycerol esters of polycondensed fatty acids from castor oil; INS No. 476 Glyceran esters of condensed castor oil fatty acid

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 17th JECFA (1973), published in FNP 4 (1978) and in FNP 52 (1992). Metals and arsenic specifications revised at the 55th JECFA (2000). An ADI of 0-7.5 mg/kg bw was established at the 17th JECFA (1973)
Structural formula
The major components have the general structure: where the average value of n is about 3 and R 1 , R 2 and R 3 each may be hydrogen or a linear condensation polymer of ricinoleic acid with itself thus: where the average value of m is between 5 and 8
DESCRIPTION
Highly viscous liquids
FUNCTIONAL USES
Emulsifier

Identification

Solubility (Vol. 4)
Insoluble in water and in ethanol; soluble in ether, hydrocarbons and halogenated hydrocarbons
Tests for fatty acids (Vol. 4)
Passes tests
Test for ricinoleic acid
The fatty acids liberated in test for fatty acids Identification tests for funtional groups should have a Hydroxyl value corresponding to that for castor oil fatty acids (about 150 to 170)
Test for glycerol and polyglycerols
Spot 5 to 20 μl of the aqueous layer obtained in the test for fatty acids under Identification test for functional groups alongside control spots of glycerol on paper such as Whatman No. 3 and develop using descending chromatography for 36 h with isopropanol : water, 90:10. The glycerol spot moves 40 cm and the polyglycerols are revealed in succession below that for glycerol when the paper is sprayed with either permanganate in acetone or ammoniacal silver nitrate.

Purity criteria

Polyglycerols
The polyglycerol moiety shall be composed of not less than 75% of di-, tri-and tetraglycerols and shall contain not more than 10% of polyglycerols equal to or higher than heptaglycerol.
Lead (Vol. 4)
Not more than 2 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”

FAO JECFA Monograph 1 (2006)

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

PartMay be used inMaximum levelCitation
Annex III, Part 2: Food additives other than carriers in food additivesAs emulsifier in preparations of colours used in: Surimi and Japanese type Fish Products (Kamaboko) (E 120 cochineal, carminic acid, carmines) Meat products, fish pastes and fruit preparations used in flavoured milk products and desserts (E163 anthocyanins, E100 curcumin and E120 cochineal, carminic acid, carmines)Note (1): Except enzymes authorised as food additives.50 000 mg/kg in the preparation, 500 mg/kg in final foodRegulation (EC) No 1333/2008, Annex III, Part 2

Every name it appears under

32 recorded names. A label may use any of them.

E number

  • E476

INS number

  • 476

CAS registry number

  • 68936-89-0

As it appears in regulation

  • Polyglycerol polyricinoleate

Other names

  • 1,2,3-Propanetriol, homopolymer, (9Z,12R)-12-hydroxy-9-octadecenoate
  • E 476
  • POLYGLYCEROL ESTERS OF INTERESTERIFIED RICINOLEIC ACID
  • Polyglycerol polyricinoleate

Systematic names

  • (Z)-12-hydroxyoctadec-9-enoic acid;propane-1,2,3-triol

Hazard reference values

The two committees set different figures. EFSA's acceptable daily intake is 25 mg/kg bw/day; JECFA's is 7.5 mg/kg bw/day (1973). An acceptable daily intake is a reference value set by a committee, not a threshold above which harm begins. The lower figure is not a finding that the other body was wrong: the two work to different terms of reference, on their own timetables, and sometimes from different data. This site states both and chooses between them nowhere. See where the two committees differ.

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADI7.5 mg/kg bw/day—JECFA1973
ADI25 mg/kg bw/dayconsumersEFSAnot identified in the dataset

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2022

    In a follow-up to its 2017 re-evaluation, the FAF Panel concluded that a proposed extension of use of polyglycerol polyricinoleate (E 476) in edible ices would not give rise to a safety concern. It concluded that limits for toxic elements should be lowered and limits for glycidyl esters and 3-MCPD added to the specifications.

    Source document

  2. EFSA 2017

    The ANS Panel concluded that polyglycerol polyricinoleate (E 476) is not of concern for genotoxicity or carcinogenicity and revised the ADI from the SCF's 7.5 mg/kg bw/day to 25 mg/kg bw/day. Exposure estimates, including a proposed extension of use, did not exceed the ADI, and it recommended modifying the EU specifications.

    Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 476?
E 476 is Polyglycerol esters of interesterified ricinoleic acid. Polyglycerol polyricinoleate (PGPR) is an emulsifier used chiefly in chocolate, where it lowers viscosity so that less cocoa butter is needed and thin coatings and moulded shapes are easier to produce.
What is Polyglycerol esters of interesterified ricinoleic acid used for in food?
It is listed as an emulsifier — the role Canada and Codex assign it. This page shows every function each regulator records, with the citation for each.
Where is Polyglycerol esters of interesterified ricinoleic acid permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, South Korea and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Polyglycerol esters of interesterified ricinoleic acid vegan?
It depends on the source, and a label will not tell you. Polyglycerol esters of interesterified ricinoleic acid can be made from plant or animal material, manufacturers are not obliged to say which, and the same product can change between production runs. Anyone who needs to know has to ask the manufacturer.

Sources for this page

  • anz retrieved 2026-10-17
  • ca retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

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