Tag: Polyglycerol esters

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.

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.

According to extensive evaluations by food safety authorities like EFSA and JECFA, the E475 food additive, also known as polyglycerol esters of fatty acids, has not been linked to any known adverse health effects at regulated usage levels. This article explores the scientific consensus on its safety, potential risks related to manufacturing impurities, and what consumers should know.