My diet:

E475 Polyglycerol esters of fatty acids

E475EmulsifiersOrigin: Plant or animal
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Every diet

VeganDepends

Polyglycerol esters may use animal or vegetable fatty acids.

Gluten-freeYes
HalalDepends

The fat in polyglycerol esters decides halal status.

KosherDepends

The fat in polyglycerol esters decides kosher status.

KetoYes
Low-FODMAPYes
The short answer
Polyglycerol esters (E475) help cakes hold air and keep margarine smooth. They are an approved emulsifier family. Vegan, halal and kosher status depends on the fatty acids.
Generally safe

Fine for most people at normal amounts.

E-numberE475
Comes fromPlant or animal
What it doesEmulsifiers
Glycemic index—
Daily limitNot set
Also calledPolyglycerol esters of fatty acids, PGE

Rules by country

🇺🇸 US FDAApproved with limits
🇪🇺 European UnionApproved
🇨🇦 Health CanadaApproved with limits
CaliforniaNo extra rules

Polyglycerol esters are approved emulsifiers for cakes, margarines and desserts in the US, the EU and Canada. EFSA did not assign a low numerical daily limit at the reported uses. They are a broader family than PGPR (E476), which is the ricinoleic-acid specialist used in chocolate.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

Think of them as a cousin of mono- and diglycerides with a branched glycerol backbone. That shape is good at stabilizing foams, which is why they show up in cake mixes and whipped desserts.

Where it comes from: Glycerol molecules are linked into short chains and then esterified with fatty acids. The glycerol and the fats can be vegetable; animal fat is also a possible source of the acids.

Why it’s in food

  • Stabilizes cake batter
  • Smooths margarine
  • Holds dessert foams
  • Emulsifies creamers

Often found in

Cake mixesMargarineWhipped dessertsCoffee creamersIcingsShortening

Also listed as: Polyglycerol esters of fatty acids, PGE, Polyglycerol esters

Health & gut impact

ReviewConcern

EFSA grouped polyglycerol esters with related glycerol esters and found no safety concern at the uses reported.

EFSA re-evaluation of polyglycerol esters (2017)

Not PGPRConcern

E475 is the general polyglycerol ester family. E476 (PGPR) is the specific one used to thin chocolate.

EU Regulation 1333/2008

What can I use instead?

Mono- and diglycerides

Ratio: Baker's ratio

Best for: Cakes

Lecithin

Ratio: A small percentage

Best for: Margarine

Related

More emulsifiers:

Ammonium phosphatides E442Ammonium phosphatides (E442) are a chocolate emulsifier made from vegetable oil. They are an alternative to soy lecithin when a recipe needs chocolate to flow, and they are considered safe.Generally safeBrominated vegetable oil (BVO)Brominated vegetable oil (BVO) kept the citrus flavor from floating to the top of some sodas. The FDA banned it in 2024 because of thyroid effects, so check older or imported citrus drinks.Best to avoidDATEM (Diacetyl tartaric acid esters of mono- and diglycerides) E472eDATEM (E472e) is a dough strengthener that gives sandwich bread its tall, soft crumb. It's safe, but the fat it's made from may be animal-based.Generally safeLecithin (Soy / Sunflower) E322Lecithin (E322) is a natural fat from soy or sunflower that keeps chocolate, dressings and baked goods smooth. It's safe, vegan and gluten-free. People with a soy allergy should look for sunflower lecithin.Generally safe

Common questions

Is E475 the same as PGPR?

No. PGPR is E476, used mainly to make chocolate flow. E475 is a related but broader emulsifier used in cakes and spreads.

Is Polyglycerol esters of fatty acids safe?

Generally safe (85/100). Polyglycerol esters are approved emulsifiers for cakes, margarines and desserts in the US, the EU and Canada. EFSA did not assign a low numerical daily limit at the reported uses. They are a broader family than PGPR (E476), which is the ricinoleic-acid specialist used in chocolate.

Is Polyglycerol esters of fatty acids vegan?

Depends. Polyglycerol esters may use animal or vegetable fatty acids.

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Scientific sources & regulatory citations
  • EFSA OpenFoodTox: E475
  • EFSA re-evaluation of polyglycerol esters (2017)
  • EU Regulation 1333/2008

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