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What Is PGPR (E476) In

Chocolate? Uses, Safety,
Side Effects

EMULSIFIERS FEBRUARY 26, 2020 43 COMMENTS

Production | Uses | Safety | Side

effects | Conclusion

PGPR, the full name of polyglycerol

polyricinoleate, is an ingredient
commonly used as a water-in-oil type
(W/O) emulsifier in chocolate and
chocolate-type confectionary to
reduce the viscosity in production. It
is a type of polyglycerol esters (PGE)
with the European food additive
number E476.

How is it made?
PGPR is a mixture of esterified
products manufactured by the
esterification of polyglycerol with
condensed castor oil fatty acids. The
brief 3 step manufacturing processes
as follows:

1. Polyglycerols preparation: Glycerol

is heated to above 200 ℃ in the
presence of an alkali catalyst to
produce polyglycerol.

2. Condensation of the castor oil fatty

acids: Castor oil fatty acids
(synthesized by hydrolysing castor oil
in water) are heated to above 200 ℃
to create interesterified ricinoleic
fatty acid chains of varying lengths.

3. Esterification: Then polyglycerol

mixed with interesterified ricinoleic
fatty acids to produce PGPR with
different chain lengths. (1)

Fatty acids In Castor Oil

Castor oil is a vegetable oil that can
be pressed from castor beans. It is
mainly composed of ricinoleic acid
(85–95%). Other components are
oleic acid (2–6%), linoleic acid (1–
5%), stearic acid (0.5–1%) and
palmitic acid (0.5–1%). (2)

Speci9cation
Other Polyglycerol esters of
Names interesterified
ricinoleic acid
Glyceran esters of
condensed castor oil
fatty acids
Polyglycerol esters of
polycondensed fatty
acids from castor oil

CAS 29894-35-7
Number

Chemical (C3H5O2)n(C18H32O2)m
formula

Molecular NA
Weight

Appearance
Clear, highly viscous liquid.

HLB Value
It is strong lipophilic W/O emulsifier
and can form stable emulsions even
when the water content is very high.

Solubility

Learn more

Insoluble in water and in ethanol;

soluble in ether.

Structure

Apolyglycerolpolyricinoleateconsistingofapolymerof3glycerolmoieties,withsingle
polyricinoleicacidmoietiesesterifiedontotheproximalanddistalglycerols

Image Source

PGPR consists of polyglycerol as the

hydrophilic group and interesterified
ricinoleic fatty acids as the
hydrophobic group in its structure.

What’re the common

food uses?
The common applications of PGPR
are as an emulsifier in chocolates. It
also can be used in confectionery
fillings to reduce fat and improve the
flow properties, and in low-fat
spreads to stabilize the emulsion and
improve mouthfeel and spreadability.

What is this ingredient in

chocolate?
It is common to see it in the
ingredients list of the chocolate candy
which you might find in the
supermarket. Let’s see its functions in
chocolate.

1. Viscosity reduction agent

PGPR has good thermal stability. The

most important advantage in
chocolate manufacturing is its ability
in preventing crystals occur by
reducing the viscosity of the
chocolate slurry, thereby improving
its fluidity, accelerating and
optimizing the chocolate moulding
process.

2. Eliminating bubble formation

and empty holes

PGPR also help release small bubbles

generated during the moulding
process, thereby avoiding bubbles and
holes in the chocolate product.

3. Synergistic with lecithin

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It has a good synergistic effect when

used together with lecithin (an
emulsifier, E322).

4. Reduction of cocoa butter

It can significantly reduce the shear

stress and the amount of cocoa butter
needed (to reduce the cost for
chocolate manufacturers) in
chocolate formulations, along with
the reduction of the thickness of the
chocolate coating, and improve the
ease of processing.

What other food may

contain it?
The following products may with it
(3):

Spreadable fats
Cocoa products
Cocoa-based confectionery
Emulsified sauces

Is PGPR safe to eat?

Yes, PGPR has been approved as a safe
emulsifier by U.S. Food and Drug
Administration (FDA), European Food
Safety Authority (EFSA), as well as
Joint FAO/WHO Expert Committee on
Food Additives (JECFA).

FDA
The FDA had no question on
Palsgaard’s conclusion that PGPR is
Generally Recognized as Safe (GRAS)
when used as an emulsifier in
chocolate-type products based on
vegetable fats other than cocoa butter
in the maximum levels 0.3%. (4)

EFSA
Polyglycerol polyricinoleate (E476) is
listed in Commission Regulation (EU)
No 231/2012 as an authorised food
additive and categorized in “Additives
other than colours and sweeteners”
(5).

Safety re-evaluation in 2017

In 2017, after the study on
genotoxicity, carcinogenicity,
reproductive and developmental
toxicity, the EFSA concluded that
polyglycerol polyricinoleate as a food
additive at the permitted uses and
levels would not be of safety concern
and derived the following conclusions
(6):

PGPR is metabolized to free

polyglycerols, polyricinoleic acid and
free ricinoleic acid in the gut after
oral dosing in rats.

Ricinoleic acid: It is safe as an edible

fats and oils and it was not of
toxicological concern nor possible
allergenicity.
Polyglycerol: safe to contact with all
types of food when used in plasticiser at
a maximum level of 6.5% w/w in
polymer blends of aliphatic baromatic
polyesters.

ADI
ADI: EFSA may change the acceptable
daily intake (ADI) of 7.5 mg/kg bw per
day to 25 mg/kg bw per day in 2020
after a 2-year combined chronic
toxicity/carcinogenicity study and
derived a no observed adverse effect
level (NOAEL) of 2,500 mg/kg bw per
day. (7)

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Categorized in “Emulsifiers,
stabilisers, thickeners and gelling
agents” (8)

Food Standards Australia

New Zealand
It is an approved ingredient in
Australia and New Zealand with the
code number 476. (9)

JECFA (Joint FAO/WHO

Expert Committee on
Food Additives)
Function Class: food additives,
emulsifier. (10)

Acceptable daily intake: ADI “7.5

mg/kg bw” set in 1973. (11)

What are the possible

side effects?
It is common that sometimes
consumers have health concerns
whether PGPR is bad for our health
and what are the side effects. We
understand that consumers prefer
natural food and have concerns about
synthetic food additive in the foods
we eat. PGPR is generally considered
safe but some population may be
allergic to it.

Does PGPR cause

cancer?
No, a study published in Food Chem
Toxicol in 1998 demonstrated that no
carcinogenic effect of PGPR was
observed. In this study, diets
containing 5% of this ingredient were
given to 120 rats for 2 years and 50
mice for 80 weeks. (12)

Overview Studies
Another report published in Food
Chem Toxicol in 1998 concluded that
PGPR in tin-greasing emulsions or in
chocolate couverture does not pose a
human health hazard from a lot of
researches conducted from late 1950s
and early 1960s, including acute
toxicity tests, animal carcinogenicity
tests, human clinical evaluation and
so on. (13)

Is PGPR Natural?
No, it is not natural as mentioned
above, it is made from the reaction of
glycerol and fatty acids.

Is PGPR Halal?
Yes, it is halal and comply with the
diet policy of Muslims and we can find
some China manufacturers
certificated with MUI halal.

Is PGPR Kosher?
Yes, it is kosher pareve. E476 has met
all the “kashruth” requirements and
has been certified as kosher.

Is PGPR Gluten free?

Yes, it is gluten free and comply with
the FDA’s definition of gluten free,
that it does not contain wheat, rye,
barley, or crossbreeds of these grains.
And it is generally considered safe for
people with celiac disease.

Is PGPR Vegan?
Yes, it is vegan as it derived from
vegetable sources of glycerol and
castor oil, the manufacturing process
without the use of animal matter or
products derived from animal origin.
However, glycerol can also be sourced
from animal fats & oils, so
vegetarians should avoid this
derivation.

Conclusion
Now I think you may have a good
knowledge of the emulsifier –
PGPR (E476), from the production
process, uses and function in
chocolate, approved safety and
possible side effects. Also you may be
clear with some common FAQs such
as is it gluten free and vegan.

What kinds of food packaging have

you found this ingredient in? Let me
know in the comments.

James Han
Founder of
FoodAdditives.net: major in
pharmaceutical in university
and have been selling food
additives since 2012. I would
like to help readers expand
their knowledge of
ingredients in their food.

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43 Comments
Joann Kropp

I recently ate a Hershey bar for the first

time in a long time. I had a violent
allergic reaction with a very itchy rash
that lasted for a week. The doctor in
Urgent Care called it “one hell of a rash”.
I required a doctor visit and two
prescription medications before I got
some relief.

JULY 8, 2020

First Last

I do not understand: you say it is not

natural, yet there are only 2 ingredients:
1) Castor oil 2) glycerine aka “glycerol”
and all you do is HEAT them both
together?? How is this not natural??
What are you not telling us?? What’s
plastic, petroleum or unnaatural-
synthetic here? Please reply! TIA!

JULY 18, 2020

James Han Author

Hi,
A food additive claimed natural usually
meet two requirements: 1) can be found
in natural 2) made from extraction or
fermentation or other manufacturing
process that can be called natural instead
of chemical synthesis.
As you can learn that PGPR is made from
the synthesis, that’s why it is not natural.

JULY 19, 2020

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 Chris Russo

Can I add this to my own chocolates? If

so, how do I add it and how much do I
use?

AUGUST 15, 2020

Chris Russo

I mean compound chocolate not real

chocolate.

AUGUST 15, 2020

James Han Author

Hi Russo,
Yes, it can be added to your chocolates.
Do you make chocolates at home?

AUGUST 25, 2020

Mamta gupta

Hlo sir
I started making coustmize chocolates,so
can you tell me how much i have to use
pgpr in chocolate & on what stage i have
to add it.

SEPTEMBER 6, 2020

Yoshi

Thank you for this article Mr.Han.

I found PGPR in Hershey’s Milk
Chocolate Snack Size.

JANUARY 20, 2021

James Han Author

Hi Yoshi,
Thanks for your information.

JANUARY 25, 2021

Learn more

Z.T.

Hershey’s with almonds bar, 3/15/21.

Never noticed this ingredient until
recently. Thanks for the info. This
ingredient is NOT currently in
Ghirardelli Intense Dark Sea Salt Soiree
with almonds nor Lindt 85% dark
chocolate.

MARCH 15, 2021

Richard

When I find PGPR in chocolate, I

discontinue purchase. So far, no more
Hershey Bars, Hershey Kisses, Reese’s PB
Cups, and today I found it in Hershey’s
Symphony Bar. Guess it’s Lindt,
Ghirardelli, and Dove from here on out.

MARCH 29, 2021

Den

I have been eating the same portions of

Sainsbury’s supermarket dark chocolate
every evening for many years now but:-
I found PGPR as a changed ingredient in
the latest version of Sainsbury’s Own
Brand dark chocolate.
When I ate a quarter of the bar yesterday
I had severe bloated indigestion when
eaten in conjunction with bread.
I tried another quarter of the bar today
with plain dry water biscuits [i.e.
eliminating bread] and the bloated
indigestion was
still there but slightly less severe,
Tomorrow I will just eat the water
biscuits and see what occurs but I highly
suspect that the PGPR is causing my
problem. I will just eat the water biscuits
tomorrow evening and by process of
elimination if my problem disappears I
will totally avoid PGPR chocolate?

MAY 16, 2021

James Han Author

Hi Den,
You can try not to eat PGPR chocolate
first, to see if the same problem occurs.

MAY 24, 2021

Learn more

Francis N Judy

Superb article and associated comments.

Thank You.

MAY 26, 2021

Ann

PGPR is listed as an ingredient in Dove

Deeper Dark Chocolate.

AUGUST 4, 2021

Lynn

Found it in York Peppermint patty, I’ve

never seen it before and decided to look
it up. Thanks for the information.

AUGUST 8, 2021

Jo

I recently discovered it in most Hershey

products as some have commented above
and, like “Lynn”, decided to look it up. I
have not had a reaction to it but will
probably refrain from purchasing
chocolate with PGPR. Thank you for the
article!

SEPTEMBER 17, 2021

Learn more

Grace H

I noticed it in Hershey’s Milk Chocolate

Snack Size bars, they are so waxy it is
disgusting, they don’t melt very well in
the mouth, the texture is not smooth and
makes the chocolate taste horrible. I also
will avoid buying any chocolate with
PGPR. I feel like I am chewing on a
candle. Hershey’s – you better listen to
your consumers. I will happily pay more
to have the good chocolate back that you
used to make – get rid of PGPR and start
putting cocoa butter back!!!

OCTOBER 11, 2021

Angelique

I ate a Twix candy bar today. It tasted

nasty so I checked the ingredients list
and saw PGPR listed, which I think is
probably a recent addition. I will never
buy this product again: PGPR has ruined
the flavor of my former favorite candy.

OCTOBER 11, 2021

Sheila

I’ve had it in Amul Bitter Chocolate with

75 % cocoa, in a plastic wrapper. I usually
avoid any additives, my Go to being Lindt
70% in which there is none.

OCTOBER 16, 2021

Charlie

Ate a Hershey/s cookies n’ creme bar and

3 hrs later had bronchial spasms with
wheezing and coughing so hard my head
hurt. Suspected an allergic reaction
similar to another product experience
with polyglycol; sure enough ingredient
on the candy bar state polyglycerol and
YES I AM HAVING AN ALLERGIC
REACTION affecting BRONCHI.
p

OCTOBER 22, 2021

John Czoykowski

Did you all catch the word “ricin” in

there? As in the deadly poison made
from castor beans. Just like PGPR.
I’ll be avoiding PGPR like the plague.

NOVEMBER 4, 2021

Michael Mcveigh

There is no ricin in the castor oil, the

ricin (deadly poison ) comes from the
seeds only

DECEMBER 2, 2021

Joan

Found it in Aero chocolate in bulk foods

here in Canada, decided to look it up.
Excellent article and comments, thanks!

DECEMBER 18, 2021

Ann E Brooks

Found in Hershey kiss birthday cake

flavor….was looking for whatever the
bitter aftertaste is from…prob all that
artificial coloring…grandkids requested
cookies w these…made cookies from
scratch…then topped w poison

DECEMBER 21, 2021

Michael Ewing

From the explanation about PGPR above:

“glycerol can also be sourced from
animal fats & oils, so vegetarians should
avoid this derivation.” How does the
purchaser of products containing PGPR
know what sort of glycerol is used? How
can the stuff be Halal when it can easily
be made from pig fat?
The new texture of Hershey’s chocolate
is not as pleasurable as it was before they
started adding PGPR to their chocolate.
And since Hershey is using hydrogenated
fats in their other chocolate products,
who knows what they are up to next?
Then there is the issue of another
adulterant, “natural flavor”. They are
hiding some thing with that ingredient.
I’m betting it is not chocolate or vanilla,
but just another secret they are trying to
cram down people’s throats Hershey is
no longer a desired product label for me.

JANUARY 2, 2022

Charles Eisener

I noted this in a “Terry’s Chocolate

Orange” received from St Nick last
month. Product is made in France. A
Cadbury product, Fruit and Nut bar, also
lists in the ingredients. Worthy of note is
that NONE of the house brand bars from
Aldi currently list PGPR on the wrappers,
nor do the Ghirardelli products checked
to date.

JANUARY 5, 2022

bro_in_law

Hershey’s lost favor with me back when

they closed US and Canadian factories
and moved those operations to Mexico
and denied it was driven by profit motive.
I guess we’re to believe that their sole
motivation was to raise the standard of
living of the worker in Mexico. Their
quality had already been on a steady
decline with the standard bars being very
waxy for quite some time. Then shortly
after the move their prices began a
steady climb.
I started eating Symphony bars and they
were amazing. Then I noticed
“Symphony” on the bars was replaced
with “Hershey’s” and the quality dropped
rather drastically shortly thereafter.
Since then I’ve been eating Cadbury’s
and I just recently heard someone make a
reference to Hershey’s when talking
about Cadbury’s. Today I checked and
sure enough, Cadbury’s is now a
Hershey’s product and has the PGPR in
it. I saw an off the wall brand of
chocolate in the Jewish Kosher section
and even that had PGPR on the label. I
don’t understand how this can possibly
be considered Kosher. I’m down to eating
Ghirardelli baking chocolate now.
PGPR maybe a cheaper alternative to the
cocoa butter but the cocoa butter is a
naturally occurring constituent of
chocolate that requires additional steps
to remove it and then something like
PGPR to replace it. The reason it’s
removed is that cocoa butter brings a
rather high profit when sold to the
cosmetics industry. Personally, I’d rather
eat the high quality, naturally occurring
cocoa butter in my chocolate and let
people smear adulterated oils on their
faces.

JANUARY 14, 2022

Mary Buckhout

I was wondering if manufacturers are

required to list it on the label if they are
using it. I recently ate a Cadbury’s milk
chocolate bar and decided to check the
ingredient list after I noticed it didn’t
taste as good as it usually does. When
will manufacturers realize that if you
can’t save money by cheapening your
product because you will just lose the
customer. We can tell the difference.

JANUARY 19, 2022

Andrea Woolley

Brook side Dark Chocolate Açaí &

Blueberry purchased at Costco in Utah
did not have PGPR in their bags with BB
date 07 2019, 01 2022, or 06 2022.
However, bags with BB date 11 2022 and
03 2022 do have PGPR. The pomegranate
flavor dates up until 10 2022 do not have
PGPR listed. I’m about to call Brookside
distributed by The Hershey Company
Hershey, PA and return these artificial
products to Costco. It’s disappointing to
see Hershey going in the wrong
direction. I noticed them make this same
change with their mini chocolate bars.

FEBRUARY 3, 2022

BChristine

Good information. I recently ate a

number of “Hershey’s Special Dark”
snack bars and am still dealing with
reactions … I will stick with my Theo
Organic Dark Chocolate 85% with no
toxic additives. WE ALL NEED TO STAND
UP AND BOYCOTT THESE COMPANIES
ADDING TOXIC INGREDIENTS;
otherwise it will continue to affect our
health negatively. Praise to FoodBabe
who does reporting on these topics!

FEBRUARY 4, 2022

jim Reid

Canadian made Brookside chocolate

almonds contains pgpr.

FEBRUARY 5, 2022

cor

It’s not about the chocolate anymore, it’s

all about the profits. No thanks, Hershey!

FEBRUARY 7, 2022

Lisa

Nothing is safe just because FDA &/or

WHO (Bill Gates) claim it is. It’s a
polymer blend of polyester…meaning
Plastic.

FEBRUARY 26, 2022

Ike

Decent technical review, the grammar

and positive tone begs the question of
credibility, as one might expect from a
manufacturer’s representative.
Brookside Dark Chocolate with
Pomegranate, BB 06 2023, now lists
PGPR as an ingredient in the Dark
Chocolate, and doesn’t list a Dark
Chocolate percentage on the bag. Tasted
waxy and hard, checked the bag, oh,
surprise surprise, it’s a Hershey bait and
switch.
It’s not a polymer, but it is a plasticizer.
Not harmful (unless you’re allergic), but
not tasty either.

MARCH 11, 2022

Colette

I don’t understand why you are changing

the way chocolate is made. To me it
seems fishy. How does it react with
physiology of the body? Does it affect the
BBB, or the intestinal wall? As I have also
noticed new additives in the peanut
butter cups, and I am not pleased. It is
extremely hard to find any candy that
people don’t have food allergies to. And
now the few, and I do mean few, you’re
adding questionable chemicals to them,
as this is a by product of two other
ingredients chemical response. The
candy industry is loosing me as a
customer.

APRIL 5, 2022

Laura Gott

Hello, thank you for this report. I agree

with all those who switched their
chocolate brand to Ghirardelli or Lindt. I
am dairy free and grain free due to
psoriasis and it is becoming increasingly
difficult to find any healthy candy or
snacks. I wish food manufacturers would
realize that they are contributing to the
unwellness of our nation and world
whenever they include synthetic . and
unnatural ingredients in their food. Too
many people have cancers, allergies and
debilitating autoimmune diseases. It’s
such a shame that manufacturers are not
willing to use healthy natural ingredients
to decrease suffering in our population.
Some have, and I applaud them. There
are many natural substances that could
be used to achieve the same desired
result, aka, celery juice and cherry
powder as preservatives in meat. So glad
some are getting it!

JUNE 9, 2022

Anita Norman

I started having gastrointestinal

difficulties and realized that I had eaten
part of a Hershey’s w/almonds bar
purchased at Cracker Barrel. After
speaking with a family member, I learned
of PGPR. I have never been so sick. I will
not eat another product of Hershey
containing this ingredient. I have a
compromised immune system and this
could have been so much worse. List a
customer.

JULY 27, 2022

Paul

interesting article and comments. Be

informed on the food you are eating.

AUGUST 17, 2022

Callum

Aldi milk chocolate buttons brought me

here, was expecting anything amazing
from them but they taste disgusting
nothing like chocolate should. Low and
be behold PGPR on the packet. Thanks
for the article but as the comment above
states just because it’s FDA or the likes
approved really doesn’t mean it’s safe.
They will literally feed us anything for
higher profits.

SEPTEMBER 9, 2022

Lorraine

hersheys baking chocolate chips do not

have PGPR in it. i eat those instead.

SEPTEMBER 23, 2022

Christensen

Loved Symphony chocolate bars. Bought

one of the new bars with new wrapper.
Wondered why it tasted funny. Read the
ingredients and looked up what it was.
….eating plastic. Good by Hershey’s.
Enjoy Mexico.

SEPTEMBER 26, 2022

Sandra

Ate Hershey with almonds and I had

allergic reaction
with itchy breakout in hair line and
around ears! I will
forgo Hershey chocolate now! (The
Hershey bag had
PGPR listed in ingredients.)

NOVEMBER 1, 2022

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