E475 - Polyglycerol Esters Of Fatty Acids
Author: Nia Rouseberg
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
CHAPTERS (Table Of Contents)
Characteristic: The additive is a stabilizer to maintain the viscosity and to improve the consistency of food products. Used as an emulsifier, can be used as
Characteristic
The addition of polyglycerol esters of fatty acids is a stabilizer to maintain viscosity and improve the consistency of food products. Used as an emulsifier, it can be used as a surfactant for mixing immiscible substances. It is an oily sticky liquid with a light amber color.
Use
E 475 is actively used in the food industry for the production of:
- emulsified fats and other means of baking pasta;
- margarines, mayonnaises, liquid ice cream mixes and fat emulsions;
- ready meals and spices, spicy sauces;
- cooking and frying fats, oils, antifoams;
- flavorings and bases for beverages;
- chewing gum and candy;
- biologically active additives;
- cosmetics, creams, lotions, gels, etc.
- tillage agents.
Impact on humans
The permissible daily dose of the supplement is 25 mg. It is considered harmless and is approved for use in the food industry. Polyglycerol esters are broken down in the human body by the enzyme lipase, and free polyglycerides are excreted by the kidneys.
The additive E 475 is not an allergen and does not have an adverse effect on humans, is non-toxic and does not irritate the skin on contact. The use of baby food is very limited.
People who have intestinal problems should be careful when consuming foods containing the substance. It is added to dietary products to optimize metabolic processes.
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