Tag: Pge

A 2017 safety evaluation by the European Food Safety Authority concluded that the food additive polyglycerol esters of fatty acids (E 475) was not of safety concern at reported use levels. These versatile compounds, derived from glycerol and fatty acids, are widely used as nonionic emulsifiers and surfactants in various industries.

Polyglycerol esters of fatty acids (PGEs), also known by the European code E475, are a family of nonionic surfactants extensively used in the food industry for their emulsifying properties. These compounds are crucial for combining ingredients that don't naturally mix, such as oil and water, ensuring a uniform and stable product.

According to a 2017 re-evaluation by the European Food Safety Authority (EFSA), the food additive polyglycerol esters of fatty acids (E475) was not considered a safety concern at reported uses and levels. This reassurance comes amid increasing scrutiny and public wariness towards processed food ingredients.

Emulsifier 475, known scientifically as polyglycerol esters of fatty acids (PGEs), is a food additive created through a chemical process involving polyglycerol and fatty acids. This article details what is emulsifier 475 made of and explores the various sources and applications of this ingredient in the food industry.