Is Polyglycerol Polyricinoleate (E476) Vegan?

Also known as: PGPR, Polyglycerol esters of polycondensed fatty acids from castor oil, Polyricinoleate

Depends on Source

PGPR depends on one half of the molecule. Castor beans supply the fatty acid part by EU specification, while the glycerol backbone may come from vegetable oil or animal fat. Most commercial PGPR is plant-derived, and the label does not confirm it.

Last checked 29 Jul 2026 How we decide

Ingredient Data

Vegan Status

Depends on Source

E-Number

E476

Also Known As

PGPR; Polyglycerol esters of polycondensed fatty acids from castor oil; Polyricinoleate

Source

Made from castor oil and polyglycerol. EU specifications require the fatty acid half to come from condensed castor oil fatty acids, so the ricinoleic acid is plant-derived by regulation. The polyglycerol half is made by polymerizing glycerol, and glycerol can come from vegetable oil or from rendered animal fat.

Commonly Found In

Chocolate and chocolate coatings, chocolate bars and shells, low-fat spreads and margarine, salad dressings, and some bakery products.

Vegan Alternative

Lecithin (E322) from sunflower or soy does related work in chocolate, and many vegan-certified chocolates use lecithin alone or a certified plant-derived PGPR.

Additional Notes

Half of this molecule is settled and half is not. The castor oil requirement is written into the EU specification, so the ricinoleic acid is always from castor beans. The glycerol backbone carries no such restriction, and glycerol is one of the fatty acid derivatives that can be plant or animal in origin. Most PGPR in the European market is stated to be fully plant-based.

In depth

One Settled Half, One Open Half

The EU specification for E476 states that the additive is prepared by esterifying polyglycerol with condensed castor oil fatty acids. That wording fixes the fatty acid source: ricinoleic acid from the castor bean, a plant with no animal substitute in this application. The polyglycerol side has no such requirement. Glycerol is polymerized under an alkali catalyst into short chains, and the glycerol itself comes from splitting fats and oils or from biodiesel manufacture.

Most of that supply is vegetable, particularly from palm and rapeseed biodiesel, and rendering animal fat still contributes to the global glycerol pool. So the honest verdict is split. The distinctive half of PGPR is plant by law, the backbone is plant in most practice, and confirmation for an individual product depends on the manufacturer or a certification mark.

Why Chocolate Uses It

Molten chocolate has two flow properties that matter: how much force it takes to start moving, and how thick it is once moving. Lecithin lowers the second, and PGPR lowers the first, which is what lets a thin, even coating flow off a mold and around a filling. The commercial consequence is direct.

PGPR lets a manufacturer use less cocoa butter for the same flow, which cuts cost, and it lets thin shells be molded reliably. Chocolate for enrobing, hollow figures, and filled bars uses it most. Craft and high-cocoa chocolate often skips it, listing only cocoa mass, sugar, cocoa butter, and sometimes lecithin. A short ingredient list is a reasonable way to sidestep the question entirely for anyone who wants to.

Castor Oil, and What It Is Not

Castor oil comes from the seed of Ricinus communis, grown mainly in India. The seeds also contain ricin, a highly toxic protein, which is destroyed by the heat treatment used during oil extraction and does not carry into the oil or into PGPR. The oil is unusual for being around 90 percent ricinoleic acid, a hydroxy fatty acid with no cheap equivalent from any other crop.

That uniqueness is why the specification could name a single plant source in the first place. For a vegan reader the guidance is short. E476 is plant-derived on its distinctive half and unresolved on its glycerol half without asking. Most European suppliers describe their product as fully vegetable. A vegan certification mark on the chocolate settles it.

Frequently asked questions

Is E476 vegan?

Mostly, with one open point. The fatty acid half must come from castor oil under EU specifications, so it is plant-derived. The glycerol backbone is unrestricted and can come from vegetable oil or animal fat, though most commercial material is fully plant-based.

Why is PGPR in chocolate?

It lowers the force needed to make molten chocolate start flowing, which lets manufacturers use less cocoa butter and mold thin, even shells. Lecithin thins chocolate in a different way. The two are often used together.

Does PGPR contain ricin?

No. Ricin is a protein in the castor seed, destroyed by the heat used in oil extraction, and it does not carry into the oil or into the finished additive. Castor oil has been used in food and medicine for centuries.

How do I avoid the question in chocolate?

Choose chocolate with a short ingredient list. Bars made from cocoa mass, sugar, cocoa butter, and optionally lecithin skip PGPR entirely, which is common in craft and high-cocoa chocolate.

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