A separate place in the list of common food additives is occupied by the additive E476. In chocolate and other confectionery, it is quite often used as an emulsifier to replace natural E322 lecithin. The main purpose of this substance is to "make" the chocolate spread properly over the filling.
Properties E476
Chocolate with the addition of cocoa butter boasts a high fat content, which can not be said about confectionery products that use little or no of this expensive oil. In the first case, chocolate melts easily, which allows it to spread evenly, which is necessary when making chocolates with various fillings.
To achieve this effect without adding expensive cocoa bean butter to confectionery products, its budget substitute E476 is used. In chocolate, this additive is especially popular, but whether it is so safe is a moot point.
Methods of obtaining
Food additive E476 (may be referred to as “polyglycerol emulsifier” in chocolate) is extracted from seedscastor oil and castor oil. By themselves, these components are safe for he alth, but recently polyglycerol has begun to be produced artificially through the processing of genetically modified organisms.
Products containing
Most of all E476 - in chocolate. What is it - harm or benefit - in fact, it is rather difficult to unanimously answer, because the opinions of experts on this matter are divided. Some call this component completely safe, which is confirmed by numerous studies, while others vote for its ban due to its negative impact on he alth.
This additive can be found not only in chocolate, although it is in this product that it is most often found. Currently, various popular sauces are made with the addition of this substance, for example, ketchup and mayonnaise. In addition, this "yeshka" is contained in ready-made gravies and thin soups sold in vacuum packs.
The presence of E476 in chocolate, the effect on the body of which is assessed as “neutral”, also does not affect the taste of the product in any way. This dietary supplement also has no odor, and it is because of these properties that its scope is so wide.
Other names
Sometimes food manufacturers do not indicate on the packaging of their products data that begins with the frightening letter “E”. However, they do not have the right to hide information about the content, sooften emulsifiers, flavorings, colorants and various flavor enhancers are referred to by other, less well-known names. For example, E 476 can also be indicated on the product packaging as:
- polyglycerin;
- animal lecithin;
- polyglycerol ester;
- soy lecithin;
- polyricinoleate;
- Polyglycerol Polyricinoleate;
- Polyricinoleate.
Application
As mentioned above, soy lecithin E476 in chocolate is necessary for it to melt and flow around the filling “correctly”. However, this process has another side - the more fat in chocolate, the better it melts. But is a lot of fat always a good thing?
Many manufacturers of confectionery do not hide the fact that they use this emulsifier and, on the contrary, focus on it. In their opinion, it is possible to avoid the harmful effects of vegetable fat on the body only by eliminating it and replacing it with soy lecithin. E476 in chocolate is just this very substitute, which is presented as a substance useful to humans.
Despite this, unconfirmed reports regularly appear on the Internet that this substance is dangerous to he alth. For example, information is indicated according to which, due to the high content of E476 in chocolate and its frequent use, the liver and kidneys increased in experimental animals. However, there is no official confirmation of the harm of E476 today.
Countries where additive is allowed
Additive E476 has passed independent medical tests, which showed that it does not harm human he alth. In this regard, in most countries this substance is approved for use. Including EU countries, Russia and Ukraine. The same goes for the UK, where the E476 emulsifier in chocolate has been tested by the FSA, a reputable agency that controls government food standards.
Opinion of producers
Most food manufacturers claim to use E476 for consumer he alth concerns. These include world-famous companies Nestle and Hershey. That is why the E476 supplement can often be seen in baby food. Thus, manufacturers want to eliminate the harm of vegetable fat on the body, although adherents of a he althy lifestyle claim that this is done in order to save money.
Useful properties
The positive qualities of E476 include the fact that due to the ease of obtaining it is considered a rather “cheap” additive, and all products using this emulsifier are considered to be budgetary.
As for the shortcomings, they were not found as such, however, opponents of everything unnatural still avoid using products with this additive. The fact is that earlier, exclusively plant components were used to obtain E476 - castor bean seeds and castor oil. When the mass use of this substance in the production of various products began, for its synthesis steelgrow genetically modified plants.
Harm E476
In the course of scientific research, it was found that this supplement has a negative effect on metabolic processes in the human body. In addition, foods containing this element can lead to digestive disorders.
In this regard, the use of chocolate products with E476 in the composition should be abandoned to people suffering from diseases of the gastrointestinal tract. In this case, it is better to give preference to products using a natural substitute for polyglycerol - E322 lecithin.
E322
The main natural sources of E322 lecithin are some vegetables and fruits, eggs, liver and peanuts. As for the production of this substance on an industrial scale, in this case, waste from castor oil and soy products is used.
E322 has antioxidant and surface-active properties, and therefore is often used in the manufacture of food products as an emulsifier. When used in reasonable amounts, lecithin is not only not harmful, but even beneficial to the body.
No wonder, because this substance is present in almost all cells of the human body and is necessary for their renewal and restoration. Lecithin also has a positive effect on the functioning of the brain and is responsible for the normal functioning of the nervous system.
With a lack of this substance in the body, poor absorption may occurvarious medicines. In addition, lecithin prevents the formation of various toxic compounds, which can lead to serious disorders and he alth problems.
Lecithin is contraindicated in people with intolerance to this component, as well as those who are prone to allergies. In food products, E322 is most often found in chocolate, bakery products and sour-milk products, but it is worth remembering that all these products should be consumed in reasonable quantities, not exceeding the recommended daily allowances.
