My diet:

E476 Polyglycerol Polyricinoleate (PGPR)

E476EmulsifiersOrigin: Plant
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Every diet

VeganDepends

The castor oil part is plant-based; the glycerol is usually plant but can be animal. Check for a vegan label.

Gluten-freeYes
HalalDepends

Depends on the glycerol source. Look for halal certification.

KosherDepends

Depends on the glycerol source. Look for a hechsher.

KetoYes

Used in tiny amounts, with no carbs to speak of.

Low-FODMAPYes
The short answer
PGPR (E476) is an emulsifier made from castor oil that helps cheaper chocolate flow with less cocoa butter. It's approved with limits and considered safe at food levels, but it's a sign of a budget recipe.
Use in moderation

Safe in small amounts; may bother some people or raise blood sugar.

E-numberE476
Comes fromPlant
What it doesEmulsifiers
Glycemic index—
Daily limit25 mg/kg
Also calledPGPR, Polyglycerol polyricinoleate

Want chocolate without PGPR?

Clean-label swaps
Short ingredient list

Bean-to-bar dark chocolate

Often just cocoa, sugar and cocoa butter.

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Baking swap

Organic dark chocolate chips

Many brands use only cocoa butter or lecithin.

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DIY

Food-grade cocoa butter wafers

Add to melted chocolate for a thinner coating.

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Rules by country

🇺🇸 US FDAApproved with limits
🇪🇺 European UnionApproved with limits
🇨🇦 Health CanadaApproved with limits
CaliforniaNo extra rules

Allowed in chocolate in the US (a GRAS notice FDA accepted), the EU and Canada, with use limits. EFSA re-checked it in 2017 and set a daily limit of 25 mg per kg of body weight.

How much is too much? (Acceptable Daily Intake)

1.8 gper day is the safe upper limit

Based on 25 mg per kg of body weight (EFSA / JECFA). A 20 kg (44 lb) child: 500 mg a day.

What is it?

PGPR lowers the thickness of melted chocolate so it coats and molds easily. A fraction of a percent replaces several percent of costly cocoa butter.

Where it comes from: Made by joining glycerol molecules into chains and bonding them to fatty acids from castor oil. The glycerol is usually from plant oils but can come from animal fat.

Why it’s in food

  • Lets melted chocolate flow into molds with less cocoa butter
  • Helps chocolate coat candy bars and ice cream thinly
  • Keeps low-fat spreads from separating

Often found in

Milk chocolate barsChocolate candyChocolate chipsChocolate coatingsLow-fat spreads

Also listed as: PGPR, Polyglycerol polyricinoleate, Polyglycerol esters of interesterified ricinoleic acid, Polyglycerol esters of polycondensed fatty acids of castor oil

Health & gut impact

Safety reviewConcern

EFSA found no safety concern at current intakes and raised its daily limit to 25 mg per kg of body weight.

EFSA Panel on Food Additives (2017)

Animal studiesUnder study

At very high doses, rats developed enlarged livers and kidneys. Those doses are far above what chocolate provides.

EFSA Panel on Food Additives (2017)

What can I use instead?

Extra cocoa butter

Ratio: Several times the amount

Best for: Smooth, fluid chocolate

Sunflower lecithin

Ratio: 0.3–0.5% of the chocolate

Best for: Home chocolate making

Related

More emulsifiers:

Lecithin (Soy / Sunflower) E322Lecithin (E322) is a natural fat from soy or sunflower that keeps chocolate, dressings and baked goods smooth. It's safe, vegan and gluten-free. People with a soy allergy should look for sunflower lecithin.Generally safeMono- and Diglycerides E471Mono- and diglycerides (E471) are emulsifiers that can be made from plants or from pork or beef fat. They're only vegan, halal or kosher when the product is certified.Use in moderationPolysorbate 80 E433Polysorbate 80 (E433) is a lab-made emulsifier in ice cream and sauces. Mouse studies linked it to gut inflammation, and its vegan status depends on the fat source.Use in moderation

Common questions

Is Polyglycerol Polyricinoleate safe?

Use in moderation (68/100). Allowed in chocolate in the US (a GRAS notice FDA accepted), the EU and Canada, with use limits. EFSA re-checked it in 2017 and set a daily limit of 25 mg per kg of body weight.

Is Polyglycerol Polyricinoleate vegan?

Depends. The castor oil part is plant-based; the glycerol is usually plant but can be animal. Check for a vegan label.

Is Polyglycerol Polyricinoleate gluten-free?

Yes.

Why is PGPR in chocolate?

It makes melted chocolate flow better, so makers can use less cocoa butter, the most expensive ingredient. It's usually paired with lecithin.

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Scientific sources & regulatory citations
  • EFSA OpenFoodTox: E476
  • EFSA Panel on Food Additives (2017)

Last checked against FDA, EFSA and Health Canada records: October 31, 2026 · INS 476 · CAS 29894-35-7