The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods

<table class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td align="left">E number</td><td align="center">Name</td><td align="left">Foodstuff</td><td align="center">Maximum level</td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td align="left" rowspan="4">E-476</td><td align="center" rowspan="4">Polyglycerol polyricinoleate</td><td align="left">Spreadable fats as defined in Annexes A, B, and C of Regulation (EC) Number 2991/94 having a fat content of 41% or less</td><td align="center">4 g/kg</td></tr><tr><td align="left">Similar spreadable products with a fat content of less than 10% fat</td><td align="center">4 g/kg</td></tr><tr><td align="left">Dressings </td><td align="center">4 g/kg</td></tr><tr><td align="left">Cocoa-based confectionery, including chocolate</td><td align="center">5 g/kg</td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

Maximum levels of PGPR in foodstuff. European Directive 95/2/EC.

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Table 2: The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods 