Polyglycerol Esters of Fatty Acids
The short version
Versatile emulsifier of polyglycerol cores esterified with fatty acids — common in cakes, chocolate, and whipped toppings.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
JECFA ADI of 0–25 mg/kg body weight (re-affirmed by JECFA in 2024). EFSA's 2017 re-evaluation concluded that there was no need for a numerical ADI and that E 475 is not of safety concern at the reported uses and use levels. No specific health concerns at typical use levels. Hydrolyzed in digestion to fatty acids and polyglycerols (themselves further metabolized via glycerol pathways).
Sources
- EFSA ANS Panel — Re-evaluation of polyglycerol esters of fatty acids (E 475) as a food additive, EFSA Journal 2017;15(12):5089, doi:10.2903/j.efsa.2017.5089 — EFSA (via PubMed Central), 2017. EFSA found no need for a numerical ADI; no safety concern
- WHO JECFA database — Polyglycerol esters of fatty acids, INS 475 (evaluation 2024, 99th meeting) — World Health Organization / JECFA, 2024. ADI 0–25 mg/kg bw (JECFA, re-affirmed 2024)
- US eCFR — 21 CFR 172.854 Polyglycerol esters of fatty acids — US FDA / Office of the Federal Register (eCFR), 2026. US authorisation as an emulsifier
- European Commission food additives database — Polyglycerol esters of fatty acids, E 475 (Union list) — European Commission, DG SANTE, 2026. EU maximum levels per food category
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.