About food additives, without which practically no food can do without today, have been arguing since their appearance. Flavors, dyes, preservatives - perhaps they would not have caused such obvious suspicion if they had more clear names instead of letter designations. In particular, what do we know about the addition of e-476? Does it endanger people?
Description of food supplement e-476
This element belongs to the group of emulsifiers, stabilizers - substances that change the viscosity of the product with which they are connected. At the same time, there is no influence on the consistency, only the density increases. The category of stabilizers includes all additives with indices from 400 to 499.
- The common name for the element e-476 is polyglycerol polyricinolenate. May be indicated: polyglycerol polyricinolineate, PGPR. The alternative name is animal lecithin, although the accuracy of such a phrase is questionable.
- The source of polyglycerol production is plant substances that have undergone modifications: these are esters, which are softened by the fatty acids of castor oil, which in turn is obtained from castor seeds.
In turn, castor oil has long been a laxative, as well as a poisonous plant. And, despite the fact that the harm of e-476 has been scientifically confirmed, this food additive is supplemented by SanPiN applications and FSA (Food Standards Agency of Great Britain) research is permitted in European countries and in Russia. As a result, there are still disputes about its real impact on the body: a number of manufacturers assure that polyglycerol is absolutely safe.
It is proved that it does not belong to the category of allergens and GMOs, but can cause a violation of metabolism. Of course, with its rare use in reasonable (minimal) portions, there is nothing to fear, however, what if it is too often found in the composition of store food?
Where and for what is the e-476?
Most often unscrupulous manufacturers include polyglycerol in the composition of chocolate and any chocolate-containing products, so as not to incur additional costs for non-budget cocoa butter, especially if it is a white or dairy version, where often even real smell does not remain from real chocolate and the oil soapy "taste and flavor. The same element allows you to get a thinner glaze than using cocoa butter. It is known that Nestle and Hershey adhere to such policies.
Much less often e-476 is found in mayonnaise and margarine, in ready-made dry soups and broths. But if soy lecithin is indicated on the package, you need not fear for your health: it is a more expensive and high-quality analogue of polyglycerol. Perhaps the use of polyglycerol in cosmetology, but there are already questions about its effect on the body does not arise.
Should I avoid e-476? Considering the fact that today it is found in almost any chocolate (according to the analysis of the composition of Alpen Gold, Russia, Korkunov, Nestle), with the exception of Ritter Sport, Merci, Laima, chocolate must either be abandoned altogether or diligently examine the list of ingredients in order not to come across e-476. The same applies to mayonnaise and butter.
For the purpose of prophylaxis, it is recommended to use as little as possible the products in which this food additive is present, and to persons with stomach diseases and children to avoid them completely.