Castor Oil (E1503): What It Is and Is It Safe?
Castor oil is a vegetable oil pressed from Ricinus communis seeds and used in food as a release, anti-sticking and glazing agent, for example on hard-panned confectionery and coated tablets. It is roughly 90 percent ricinoleic acid; at low intakes it is absorbed and metabolised like other fats, but larger doses act as a stimulant laxative because ricinoleic acid reduces intestinal water absorption and stimulates motility. JECFA set an acceptable daily intake of 0-0.7 mg per kg body weight. It is not on the UK or EU approved additives list but is recognised internationally under Codex numbering.
- Category
- Glazing Agent — Release agent
- Typically used in
- Release, anti-sticking and glazing agent on confectionery and coated tablets.
- Regulatory status
- Not on the UK or EU approved food additives list; recognised internationally under Codex INS 1503 with a JECFA ADI of 0-0.7 mg/kg body weight.
- Concerns flagged
-
Digestive upset
Scrannr flags Castor Oil automatically when you scan a barcode.
Where this comes from
- JECFA (1979) — Castor oil WHO Food Additives Series 14 https://inchem.org/documents/jecfa/jecmono/v14je05.htm
- UK Food Standards Agency (2024) — Approved additives and E numbers https://www.food.gov.uk/business-guidance/approved-additives-and-e-numbers
Products containing Castor Oil
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