WHITE PAPER 11/6/19 NUTR 547

POLYGLYCEROL POLYRICINOLEATE (PGPR):

The Secret Ingredient in your Chocolate

WHAT IS PGPR?
Polyglycerol Polyricinoleate, also known by code E-476, is made of a polymerized
glycerol (the backbone of a lipid molecule) and polymerized ricinoleic acids (omega-9
fatty acids). PGPR is derived from castor bean oil. The castor oil is heated without
oxygen which produces a condensed product that is mostly ricinoleic acid. This is
then added to the polymerized glycerol (polyglycerol). (1,2,3)

History
PGPR was first used in chocolate production in the United Kingdom in 1952, but was
taken off the market from 1952-1958 due to new biological testing requirements. Its
use was resumed in 1958. In 1969, the Joint Food and Agriculture Organization and
World Health Organization Expert Committee on Food Additives set a temporary ADI
of 3.75mg/kg of body weight which was raised to 7.5mg/kg of body weight in 1974. In
2017, the ADI was raised again, this time to 25mg/kg of body weight. (1,3,4)
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HOW & WHY IS PGPR USED IN FOOD?

PGPR is used as an emulsifier, especially for
chocolate production and for greasing tins in
production of baked goods. (1,2)

PGPR is most often used in chocolate production

for several reasons:
Emulsifiers
It allows chocolate manufacturers to use less cocoa allow fats/oils to mix
butter, the fat extracted from the cocoa bean and with water without
separating. For example,
traditionally used in chocolate making which is
PGPR is often used in
expensive and often sold to other industries (i.e. the
margarines labeled 'low-fat'
cosmetics industry) for a much higher profit. (1,5)
because it stabilizes
the low-fat, high-water
PGPR reduces the viscosity of molten chocolate substance. (1)
making it easy to pour into molds or around filling or
nougat in different chocolate confections. (1,2)

PGPR has the ability to limit fat blooms that occur

when fat crystals within the cocoa butter or from the
fillings rise to the top of the chocolate bar. Fat
blooms can be caused by environment, like if the
chocolate becomes wet or is kept at a temperature
too close to its melting point causing it to fluctuate
between softening and rehardening. (1)

PGPR is often used with lecithin, another emulsifier, because they have
properties that complement each other and seem to yield best viscosity
when used together. (3)

Where else is PGPR used? (1-4)

Salad dressings Sauces Meat products
Margarine Chocolate ice cream Breath mints
Cheese powders Processed fish Foundation makeup
products (cosmetics industry)
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IS PGPR SAFE?
Polyglycerol Polyricinoleate is considered GRAS
How does a
(Generally Recognized as Safe) by the FDA. (2)
food become
The Research GRAS? (7)
In 1964 and 1965, researchers fed 10g of ADMUL WOL,
Food substances
a specific brand name of PGPR, to 19 volunteers daily for
labeled as GRAS
two weeks in soups, toffee bars, and cake. No toxic
(Generally Recognized
effects were observed even though this level is about 63
as Safe) by the FDA
times higher than the estimated daily intake per person.
have two pathways to
(8)
this title:
In 1979, the Scientific Committee for Food (SCF)
1. There is sufficient
established an Acceptable Daily Intake (ADI) for PGPR of
scientific evidence
7.5mg/kg of body weight daily based on a study done in
to support its safety
rats that showed evidence of reproductive toxicity
(having negative effects on the ability to reproduce) at (the same
high levels. (1,4) qualification
necessary to
The study also showed liver and kidney enlargement become a food
after high, single doses of PGPR. However, this effect additive in the first
reversed after the doses ended and there were no signs place)
of carcinogenic activity. More recently in 2017, 2. The food substance
researchers were able to determine that the liver and was added to the
kidney enlargement was an adaptive (not an adverse) food supply prior to
effect. (1,4) This study had many limitations and was later 1958 and has a
determined to be insufficient for developing the ADI. "substantial history
(1,4) of consumption for
food use by a
A two‐year chronic toxicity and carcinogenicity study, significant number
done in rats, concluded that PGPR did not produce any
of consumers"
carcinogenic effects or lead to signs or symptoms of
according to the
chronic toxicity in rodents exposed to up to 2,500mg/kg
FDA.
of body weight daily. (4)

Based on this information, and the human studies in which no

adverse effects were seen, the ADI for human consumption was
increased to 25mg/kg of body weight daily in 2017. Individual
exposure to PGPR in the US food supply is not estimated to
exceed this amount. (4)
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Potential effects on the gut microbiome?

In recent years, a few studies have been done with other emulsifiers that suggest that
they may play a role in promoting gut inflammation and impairment of glycemic control.
In one study, done in mice, the mice fed the diet high in emulsifiers had increased
hunger and food intake and low grade inflammation. While mechanisms were unclear,
emulsifiers seemed to block signaling pathways between the gut bacteria and the host.
However, no studies specific to PGPR have been done to date thus no evidence exists to further
alter recommended intakes. (9,10)

WHAT'S THE TAKE-AWAY?

Because some components of the production of PGPR, like ricin (a by-product of
extraction of ricinoleic acid from castor oil), are toxic, researchers recommend more
testing on those components to ensure safe PGPR is being produced. However,
although chocolate purists prefer their chocolate without PGPR, it appears to be a safe,
affordable addition to chocolate and many other food products. (4)

References
1. Bastida-Rodríguez J. The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods. ISRN
Chem Eng. 2013;2013:1-21. doi:10.1155/2013/124767
2. Ask the Experts: What is PGPR in My Chocolate? Berkeley Wellness. https://www.berkeleywellness.com/healthy-eating/food-
safety/article/what-pgpr-my-chocolate. Published June 13, 2017. Accessed October 29, 2019.
3. Wilson R, van Schie BJ, Howes D. Overview of the Preparation, Use and Biological Studies on Polyglycerol Polyricinoleate (PGPR). Food
Chem Toxicol. 1998;36(9-10):711-718. doi:10.1016/S0278-6915(98)00057-X
4. Mortensen A, Aguilar F, Crebelli R, Di Domencio A. Re-evaluation of polyglycerol polyricinoleate (E476) as a food additive. Eur Food Saf
Auth. 2017;15(3). doi:10.2903/j.efsa.2017.4743
5. Ciriminna R, Katryniok B, Paul S, Dumeignil F, Pagliaro M. Glycerol-Derived Renewable Polyglycerols: A Class of Versatile Chemicals of
Wide Potential Application. Org Process Res Dev. 2015;19(7):748-754. doi:10.1021/op500313x
6. Chemical Cuisine. Center for Science in the Public Interest. https://cspinet.org/eating-healthy/chemical-cuisine#poly. Accessed
October 31, 2019.
7. Generally Recognized as Safe (GRAS). Food and Drug Administration--Food Ingredients and Packaging.
https://www.fda.gov/food/food-ingredients-packaging/generally-recognized-safe-gras. Published September 6, 2019. Accessed
November 1, 2019.
8. Wilson R, Smith M. Human Studies on Polyglycerol Polyricinoleate (PGPR). Food Chem Toxicol. 1998;36(9-10):743-745.
doi:10.1016/S0278-6915(98)00058-1
9. Cani PD, Everard A. Keeping gut lining at bay: impact of emulsifiers. Trends Endocrinol Metab. 2015;26(6):273-274.
doi:10.1016/j.tem.2015.03.009
10. Chassaing B, Koren O, Goodrich JK, et al. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic
syndrome. Nature. 2015;519(7541):92-96. doi:10.1038/nature14232