INS 476 is polyglycerol polyricinoleate, usually shortened to PGPR and numbered E476 in Europe; the Codex name is polyglycerol esters of interesterified ricinoleic acid. Codex lists it as an emulsifier. It is built from two parts: polyglycerol, made by linking glycerol molecules together, and ricinoleic acid, the main fatty acid of castor oil, whose molecules are first joined into short chains. The fatty acid part therefore comes from castor beans, while the glycerol can come from vegetable or animal fats.
PGPR’s special talent is in chocolate. Melted chocolate needs a certain push before it starts to flow, and PGPR lowers that threshold sharply. Used together with lecithin, it lets makers coat products in thin, even layers with less cocoa butter.
That combination appears on Teenie Chocolate Flavour from Thai Glico, whose label lists lecithin (INS 322 (i)) and PGPR (INS 476) together as emulsifiers.
