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.
Where it comes from
Manufactured by polymerizing glycerol (E422) to form polyglycerol chains (di-, tri-, deca-glycerols), then esterifying with vegetable or animal fatty acids. The molecule's HLB (hydrophile-lipophile balance) can be tuned across a wide range by varying the polyglycerol chain length and esterification degree.
How it's used
Used in cakes and icings to retain moisture and stabilize aeration, in chocolate to improve flow and bloom resistance, in margarines and non-dairy creamers for emulsion stability, and in whipped toppings to stabilize the foam. The HLB tunability makes it a workhorse emulsifier across product types.
Safety profile
ADI of 25 mg/kg body weight (EFSA 2017). No specific health concerns at typical use levels. Hydrolyzed in digestion to fatty acids and polyglycerols (themselves further metabolized via glycerol pathways).
Physical & chemical properties
Pale yellow waxy solid or viscous liquid depending on composition. Solubility ranges from oil-soluble to water-dispersible across the HLB spectrum.
Regulation worldwide
Permitted globally with maximum-use limits per food category.
Educational information only. Not medical or dietary advice.