Polyglyceryl polyricinoleate [1] (other names: polyglycerol polyricinoleate, PHPR, PGPR, E476) is a food additive , emulsifier used in the food and cosmetic industry, obtained from ricinoleic (12-hydroxy-9-cis-octadecenoic) acid and glycerin [2 ] . It is made from castor oil ( castor oil ). It is used to ensure product uniformity, to improve flowability and reduce the viscosity of chocolate masses, sauces, etc. food ingredients, reduces friction between solid particles of cocoa , sugar , milk , etc. It is a yellowish, viscous liquid consisting of polyglycerol esters condensed with castor oil fatty acids .
(PGPR, E476) is used by chocolate manufacturers to lower production costs, replacing traditional, but more expensive cocoa butter .
It is used in cosmetic formulations, especially in products positioned as natural. In experiments on rats (1998), no harmful effect on the growth, reproduction, metabolism of animals was revealed ( link? ).
The additive is officially approved for use in the food industry in the territory of the Russian Federation, the EU and many other countries as “not having a harmful effect on the human body” (according to the annexes to SanPiN 2.3.2.1293-03). [3]
The bulk of the emulsifier in the human body is slowly broken down in the intestine, polyricinoleic acid is absorbed and broken down in the liver, polyglycerols are partially excreted in the feces and urine, depending on the length of the polymer chain. Therefore, products, namely chocolate, containing E476 in a small amount can be eaten. However, in large doses, "E476" has the effect of a laxative and sleeping pill. [four]
Notes
- ↑ Sedyakina N.E., Ostrovsky K.P., Volkova A.E., Avramenko G.V. Investigation of the adsorption of surfactants of a number of polyglyceryl polyricinoleates at the phase boundary “acetic acid-paraffin oil solution” and an assessment of their effect on the phase boundaries of existence emulsions // Butlerov Communications: journal. - 2012. - T. 32 , No. 11 . - S. 15–23 . - ISSN 2074-0212 .
- ↑ M. Pletnev, Green and natural surfactants: Recent developments, SÖFW Journal (2006), 132, No. 6: 2-12.
- ↑ SanPiN 2.3.2.1293-03. Hygienic requirements for the use of food additives
- ↑ E476 - Kharchovі additives - ChemiDay.com