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What is Polyglycerol esters of interesterified ricinoleic acid (E476)?
E476, or polyglycerol esters of interesterified ricinoleic acid, is another type of emulsifier, commonly used to improve the texture and spreadability of chocolate and other confectionery products. Ricinoleic acid is derived from castor oil, and the interesterification process modifies its chemical structure to make it more suitable for food applications.
Why do I have an intolerance?
An intolerance to E476 could be related to sensitivity to ricinoleic acid, which is derived from castor oil, a substance known to cause allergic reactions in some individuals. Additionally, the complex chemical process involved in creating this emulsifier might produce byproducts that your body has difficulty digesting, leading to symptoms like gastrointestinal discomfort, bloating, or allergic reactions.
What can I do about it?
Avoiding foods that contain E476 is the best way to manage intolerance symptoms. Carefully checking the labels of processed foods, particularly chocolate and confectionery items, can help you steer clear of this additive. You may also want to explore allergen-free or organic versions of these products, which may not include E476.