E475 – Polyglycerol Esters of Fatty Acids
E475 is an approved food emulsifier based on polyglycerol esters of fatty acids. It improves texture and shelf life in baked goods, margarines, and confectionery products.
Things worth knowing about "E475"
E475 is an approved food emulsifier based on polyglycerol esters of fatty acids. It improves texture and shelf life in baked goods, margarines, and confectionery products.
What is E475?
E475 refers to polyglycerol esters of fatty acids (PGFE), a synthetically produced food emulsifier derived from glycerol and edible fatty acids. E475 is approved as a food additive in the European Union and is widely used in processed food products to improve texture, stability, and shelf life.
Production and Chemical Properties
E475 is produced by esterifying polyglycerol with edible fatty acids. Polyglycerol is formed by condensing several glycerol molecules together. The resulting polyglycerol esters are amphiphilic molecules, meaning they contain both water-soluble and fat-soluble components. This dual nature makes them effective emulsifiers that help maintain stable mixtures of water and fat.
Applications in Food
E475 is used across a wide range of food categories, including:
- Baked goods (e.g., cakes, bread, biscuits): improves dough structure and extends freshness
- Margarine and fat-based products: stabilizes emulsions and improves spreadability
- Chocolate and cocoa products: controls viscosity and prevents fat bloom
- Confectionery and fillings: ensures uniform texture
- Desserts and ice cream: enhances creaminess and stability
Technological Function
As an emulsifier, E475 serves several important technological roles in food processing:
- Stabilization of oil-in-water or water-in-oil emulsions
- Improvement of dough handling and baking performance
- Extension of shelf life by delaying starch retrogradation (recrystallization)
- Enhancement of texture, mouthfeel, and the visual appearance of the final product
Safety and Regulatory Status
E475 is approved in the European Union under Regulation (EC) No 1333/2008 on food additives. The European Food Safety Authority (EFSA) has assessed E475 and classified it as safe for human consumption when used within the established maximum levels. The acceptable daily intake (ADI) has been designated as not specified by EFSA, indicating a low risk profile.
In the human digestive tract, E475 is broken down into glycerol and fatty acids and metabolized in the same way as normal dietary fats. There is no evidence of carcinogenic, mutagenic, or reproductive toxic effects at typical dietary intake levels.
Intolerances and Consumer Guidance
E475 is well tolerated by most people. In very rare cases, sensitive individuals may experience mild gastrointestinal discomfort from emulsifier-rich products. People with known fat intolerance should monitor their consumption of highly processed foods containing emulsifiers. Since E475 can be derived from either plant-based or animal-based fatty acids, vegans and vegetarians are advised to check the origin declaration on product labels.
Labelling
On food ingredient lists, E475 is declared either as E475 or as polyglycerol esters of fatty acids. No allergen labelling is currently required, as E475 does not belong to the 14 major allergens recognized under EU food law.
References
- European Food Safety Authority (EFSA): Re-evaluation of polyglycerol esters of fatty acids (E 475) as a food additive. EFSA Journal, 2017.
- European Parliament and Council of the EU: Regulation (EC) No 1333/2008 on food additives. Official Journal of the European Union, 2008.
- Belitz, H.-D.; Grosch, W.; Schieberle, P.: Food Chemistry. 4th revised and extended edition, Springer Verlag, 2009.
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