Page 313 - Analytical method for food addtives

21

E476: Polyglycerol esters of
polycondensed fatty acids of castor oil

21.1 Introduction
The major food groups contributing to dietary intake of polyglycerol esters of
polycondensed fatty acids of castor oil are yellow spreads, low fat emulsions,
imitation chocolate, cocoa and its products with the maximum permitted level of
5 000 mg/kg being allowed in cocoa-based confectionery, including chocolate.
The ADI for polyglycerol esters of polycondensed fatty acids of castor oil is
7.5 mg/kg body weight/day.
Polyglycerol polyricinoleate (PGPR) is prepared by the esterification of con-
densed castor oil fatty acids with polyglycerol. This substance is a strong water-in-oil
emulsion that is used as a greasing agent for baking tins and as an emulsifier with
lecithin in chocolate couverture and block chocolate. 1

21.2 Methods of analysis
References could only be found for polyglycerol polyricinoleate for the manufac-
2–4
ture, chemistry, uses of this compound and its analysis in emulsifiers (tabulated
in Table 21.1) and not for its analysis in foodstuffs.

21.3 Recommendations
There are no recent methods published for polyglycerol esters of polycondensed
fatty acids of castor oil, so these methods need to be developed.