E475 — Polyglycerol Esters of Fatty Acids

E475, known as polyglycerol esters of fatty acids, is a food additive primarily used as an emulsifier and stabilizer. It is synthesized by esterifying polyglycerol with fatty acids, resulting in a compound that enhances the blending of oil and water phases in food products. 

Danger Level: 0 — Safe

Purpose in Products

E475 serves several functions in food products:

  • Emulsifier: Facilitates the uniform mixing of oil and water components, ensuring consistent texture in products like salad dressings, mayonnaise, and sauces. 
  • Stabilizer: Maintains the consistency and texture of emulsions, preventing separation and enhancing product stability.
  • Aeration Agent: Improves the aeration properties of high-fat recipes, producing a stable foam in whipped products by collecting together the fat globules. 

Health Considerations

Polyglycerol esters of fatty acids are considered safe for consumption. The European Food Safety Authority (EFSA) has evaluated their safety and concluded that there is no need for a numerical acceptable daily intake (ADI) for E475, indicating no safety concern at the reported uses and use levels. 

Impact on Children

E475 is safe for children when consumed in typical dietary amounts.

Impact on Taste

E475 is tasteless and odorless, making it an ideal ingredient for various food products without altering their flavor profiles.

Compatibility with Other Additives

E475 is compatible with various other food additives, including sugars and other hydrocolloids. Its water-binding properties make it suitable for use in products requiring moisture retention.

Natural Occurrence

E475 is a synthetic compound and does not occur naturally.

Alternatives and Substitutes

For those seeking alternatives to E475, options include:

  • Lecithin (E322): A natural emulsifier derived from soybeans or egg yolks.
  • Mono- and Diglycerides of Fatty Acids (E471): Commonly used emulsifiers in various food products.

Regulation

E475 is approved for use as a food additive in many countries, including the European Union, where it is designated as E475. Regulatory bodies such as the European Food Safety Authority (EFSA) have evaluated its safety and concluded that it poses no health concerns when used within established limits. 

Conclusion

Polyglycerol esters of fatty acids (E475) are versatile and safe food additives used primarily as emulsifiers, stabilizers, and aeration agents. Their unique properties make them valuable in various food products, enhancing texture and stability. While generally safe, individuals with specific sensitivities should exercise caution.