E477 – Propylene Glycol Esters of Fatty Acids
E477 is an approved food emulsifier made from propylene glycol esters of fatty acids. It improves texture and shelf life in baked goods and confectionery.
Things worth knowing about "E477"
E477 is an approved food emulsifier made from propylene glycol esters of fatty acids. It improves texture and shelf life in baked goods and confectionery.
What is E477?
E477 is the designation for the food additive Propylene Glycol Esters of Fatty Acids (PGFE). These are synthetically produced emulsifiers obtained by esterifying propylene glycol with edible fatty acids. E477 is approved as a food additive in the European Union and is widely used in the food manufacturing industry.
Production and Chemical Properties
E477 is produced through the chemical reaction (esterification) of 1,2-propylene glycol with fatty acids derived from animal or vegetable sources. The result is a mixture of mono- and diesters. Due to its amphiphilic structure – meaning it has both water-soluble and fat-soluble portions – E477 acts as an effective emulsifier, binding water and fat together and creating stable emulsions.
Use in Food Products
E477 is used in a wide variety of food products, including:
- Baked goods (e.g., cakes, bread, rolls): improves dough structure, increases volume, and extends freshness
- Desserts and creams: ensures a smooth, creamy consistency
- Whipped cream substitutes and toppings: stabilises foam and improves whipping performance
- Chocolate and confectionery: regulates viscosity and prevents fat bloom
- Margarine and fat-based products: stabilises the emulsion between water and fat
Mechanism of Action
As an emulsifier, E477 mediates between the water-based and fat-based components in food products. The hydrophilic (water-attracting) and lipophilic (fat-attracting) parts of the molecule align at the interface between water and fat, preventing phase separation. This results in stable, homogeneous products with improved texture and consistency.
Safety and Health Assessment
The European Food Safety Authority (EFSA) has evaluated E477 and classified it as safe for human consumption when used within the established maximum levels. An acceptable daily intake (ADI) value has been set. Propylene glycol, a breakdown product of E477, is rapidly metabolised in the body and eliminated through normal metabolic pathways.
When used as intended, E477 is considered safe. However, individuals with known hypersensitivity to propylene glycol or specific fatty acids should be aware of products containing this additive. Since E477 can be produced from animal-derived fatty acids, it may not be suitable for vegans or strict vegetarians – this depends on the specific source used by the manufacturer.
Labelling and Regulation
In the EU, E477 is approved under Regulation (EC) No 1333/2008 on food additives. Food manufacturers are required to declare E477 in the ingredient list either by its E-number or its full name propylene glycol esters of fatty acids. Different maximum permitted levels apply to different food categories.
References
- European Food Safety Authority (EFSA): Re-evaluation of propane-1,2-diol esters of fatty acids (E 477) as a food additive. EFSA Journal, 2018.
- European Commission: Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives, 2008.
- Belitz, H.D., Grosch, W., Schieberle, P.: Food Chemistry. 4th edition, Springer Verlag, 2009.
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