Polyglycerol esters of fatty acids

E number E475INS 475

Listed as an emulsifier and a stabiliser by Canada, Codex and the US.

Listed as emulsifiers (CA, US, Codex) · stabilisers (CA, US, Codex) · thickeners (CA, US) · surface-active agents (US) · solvents and vehicles (US)

These emulsifiers use a chain of linked glycerol units rather than a single one, which makes them more water-loving than ordinary mono- and diglycerides. They are used in cakes, icings, ice cream and drinks.

Where it is and isn’t permitted

Status of Polyglycerol esters of fatty acids by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

7 food categories

highest permitted level 20,000 mg/kg

Show every food category
  • 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — 5,000 mg/kgOnly whipped thickened light cream.
  • 2.1 Edible oils essentially free of water — 20,000 mg/kgOnly shortening.
  • 2.2.1.3 Margarine and similar products — 5,000 mg/kg
  • 2.2.2 Oil emulsions (<80% oil) — 5,000 mg/kg
  • 20.2.0.3 Dairy and fat based desserts, dips and snacks — 5,000 mg/kg
  • 20.2.0.4 Sauces and toppings (including mayonnaises and salad dressings) — 20,000 mg/kg
  • 7.2 Biscuits, cakes and pastries — 15,000 mg/kgOnly cake.
Food Standards Code, Schedule 15, S15—5and 6 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

highest permitted level 250 mg/kg

4 permitted uses

Show every permitted use
  • In: Calorie-reduced margarine. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 2,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm, provided that the amount of polyglycerol esters of fatty acids does not exceed 2,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.2(a)
  • In: (Naming the flavour) flavour. Purpose: Emulsifying agent. Limit: Good Manufacturing Practice. Amendment notices: M-FAA-24-14. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.2(a.1)
  • In: Vegetable oils, except olive oil. Purpose: Emulsifying agent. Limit: 250 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.2(b)
  • In: Unstandardized foods. Purpose: Emulsifying, stabilizing or thickening agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.2(c)
Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)and 3 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

16 food categories

highest permitted level 10,000 mg/l

Show every food category
  • 1.4 flavoured fermented milk products including heat-treated products — 2,000 mg/lML = 2000 mg/l.
  • 1.8 Dairy analogues, including beverage whiteners — 5,000 mg/kgML = 5000 mg/kg. only milk and cream analogues.
  • 10.2 processed eggs and egg products — 1,000 mg/kgML = 1000 mg/kg.
  • 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — 5,000 mg/kgML = 5000 mg/kg.
  • 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — 5,000 mg/kgML = 5000 mg/kg.
  • 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787 — 5,000 mg/lML = 5000 mg/l. only emulsified liqueurs.
  • 16 Desserts excluding products covered in category 1 3 and 4 — 2,000 mg/kgML = 2000 mg/kg.
  • 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’, — quantum satisquantum satis.
  • 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — quantum satisquantum satis.
  • 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — 5,000 mg/kgML = 5000 mg/kg.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 5,000 mg/kgML = 5000 mg/kg.
  • 5.2 Other confectionery including breath freshening micro-sweets — 2,000 mg/kgML = 2000 mg/kg. only sugar confectionery.
  • 5.3 chewing gum — 5,000 mg/kgML = 5000 mg/kg.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — 2,000 mg/kgML = 2000 mg/kg.
  • 6.3 breakfast cereals — 10,000 mg/kgML = 10000 mg/kg. only granola type breakfast cereal.
  • 7.2 Fine bakery wares — 10,000 mg/kgML = 10000 mg/kg.
Regulation (EC) No 1333/2008and 15 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

15 food categories

highest permitted level 10,000 mg/kg or mg/l

Show every food category
  • 1.4 Flavoured fermented milk products including heat-treated products — 2,000 mg/kg or mg/lML = 2000.
  • 1.8 Dairy analogues, including beverage whiteners — several limits(1) ML 5000: only milk and cream analogues; (2) ML 500: only beverage whiteners.
  • 10.2 Processed eggs and egg products — 1,000 mg/kg or mg/lML = 1000.
  • 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — 5,000 mg/kg or mg/lML = 5000.
  • 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — 5,000 mg/kg or mg/lML = 5000.
  • 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — 5,000 mg/kg or mg/lML = 5000. only emulsified liqueurs.
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — 2,000 mg/kg or mg/lML = 2000.
  • 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — quantum satisquantum satis.
  • 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — quantum satisquantum satis.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 5,000 mg/kg or mg/lML = 5000.
  • 5.2 Other confectionery including breath refreshening microsweets — 2,000 mg/kg or mg/lML = 2000. only sugar confectionery.
  • 5.3 Chewing gum — 5,000 mg/kg or mg/lML = 5000.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — 2,000 mg/kg or mg/lML = 2000.
  • 6.3 Breakfast cereals — 10,000 mg/kg or mg/lML = 10000. only granola-type breakfast cereal.
  • 7.2 Fine bakery wares — 10,000 mg/kg or mg/lML = 10000.
Assimilated Regulation (EC) No 1333/2008and 14 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyNo listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 폴리글리세린지방산에스테르 (“Polyglycerol Esters of Fatty Acids”, the English the Code prints beside it). Main use (주용도) of 폴리글리세린지방산에스테르: 유화제, 껌기초제, 안정제. Standard for use (사용기준) of 폴리글리세린지방산에스테르: (1) [to be used under the general standard for use in II. 2. 1), the minimum amount that achieves the technical effect, with no limit set for this additive in particular] “II. 2. 1)의 규정에 따라 사용하여야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationPermitted, with conditions21 CFR 172.854retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

51 food categories

highest permitted level 20,000 mg/kg

Show every food category and its notes
  • 01.1.2 Other Fluid Milk (plain) — 770 mg/kg
    • Note 410 Excluding lactose reduced milks.
  • 01.1.4 Flavoured Fluid Milk Drinks — 2,000 mg/kg
    • Note 629 Except for products conforming to the Standard for Fermented Milks (CXS 243-2003): as an emulsifier in flavoured fermented milks and flavoured drinks based on fermented milks, heat treated or not after fermentation.
  • 01.3.2 Beverage whiteners — 5,000 mg/kg
    • Note 352 Except for use at 6,000 mg/kg in products with > 20% fat content.
    • Note XS250 Excluding products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat (CODEX STAN 250-2006).
    • Note XS252 Excluding products conforming to the Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat (CODEX STAN 252-2006).
  • 01.4.1 Pasteurized cream (plain) — 6,000 mg/kg
    • Note 626 Except for use in products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) as an emulsifier.
  • 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) — 6,000 mg/kg
  • 01.4.3 Clotted cream (plain) — 6,000 mg/kg
  • 01.4.4 Cream analogues — 8,000 mg/kg
  • 01.5.2 Milk and cream powder analogues — 5,000 mg/kg
    • Note XS251 Excluding products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006).
  • 01.6.4 Processed cheese — 5,000 mg/kg
  • 01.6.5 Cheese analogues — 5,000 mg/kg
  • 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 4,000 mg/kg
    • Note 354 For use at 2,000 mg/kg in flavoured products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003) only.
    • Note 629 Except for products conforming to the Standard for Fermented Milks (CXS 243-2003): as an emulsifier in flavoured fermented milks and flavoured drinks based on fermented milks, heat treated or not after fermentation.
  • 02.1.2 Vegetable oils and fats — 10,000 mg/kg
    • Note 356 Excluding virgin or cold pressed oils.
    • Note XS33 Excluding products conforming to the Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981).
    • Note XS325R Excluding products conforming to the Regional Standard for Unrefined Shea Butter (CXS 325R-2017).
    • Note 542 For use as an emulsifier in cooking or solid oils conforming to the Standard for Named Vegetable Oils (CXS 210-1999) and the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) only.
  • 02.2.2 Fat spreads, dairy fat spreads and blended spreads — 5,000 mg/kg
    • Note 359 Excluding dairy fat spreads with≥ 70% milk fat content.
    • Note 557 Except for use in products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006), as an emulsifier only.
  • 02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions — 5,000 mg/kg
    • Note 363 For use at 50,000 mg/kg for emulsified oils used in the production of noodles or bakery products.
    • Note 592 For use in industrial fat emulsions at 20,000 mg/kg where the fat emulsion blend can be futher used in a wide range of applications.
  • 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 — 2,000 mg/kg
  • 03.0 Edible ices, including sherbet and sorbet — 2,500 mg/kg
  • 04.1.2.11 Fruit fillings for pastries — 1,000 mg/kg
  • 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 100 mg/kg
  • 05.1.1 Cocoa mixes (powders) and cocoa mass/cake — 3,750 mg/kg
    • Note 97 On the final cocoa and chocolate product basis.
    • Note XS141 Excluding products conforming to the Standard for Cocoa (Cacao) Mass (Cocoa/chocolate liquor) and Cocoa Cake (CODEX STAN 141-1983).
  • 05.1.5 Imitation chocolate, chocolate substitute products — 2,000 mg/kg
    • Note 366 10,000 mg/kg in imitation chocolate with >5% water content.
  • 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3, and 05.4 — 2,000 mg/kg
    • Note 367 For use at 10,000 mg/kg in candy containing not less than 10% oil.
    • Note XS309R Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
  • 05.3 Chewing gum — 5,000 mg/kg
  • 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 2,000 mg/kg
    • Note 368 For use at 10,000 mg/kg in whipped decorations.
  • 06.3 Breakfast cereals, including rolled oats — 2,000 mg/kg
    • Note 369 For use in granola-type breakfast cereals only.
  • 06.4.3 Pre-cooked pastas and noodles and like products — 2,000 mg/kg
    • Note 194 For use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006) only.
    • Note XS364R Excluding use in products conforming to the Regional standard for quick-frozen dumplings (CXS 364R-2026).
  • 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 2,000 mg/kg
  • 06.8.1 Soybean-based beverages — 20,000 mg/kg
    • Note 645 For use only in composite/ flavoured soybean beverages and soybean-based beverages conforming to the Regional Standard for Non-Fermented Soybean Products (Asia) (CXS 322R-2015) as an emulsifier.
  • 07.1.1 Breads and rolls — 1,000 mg/kg
    • Note 372 For use in rolls only.
  • 07.1.2 Crackers, excluding sweet crackers — 2,500 mg/kg
  • 07.1.3 Other ordinary bakery products (e.g. bagels, pita, English muffins) — 300 mg/kg
  • 07.1.4 Bread-type products, including bread stuffing and bread crumbs — 10,000 mg/kg
  • 07.1.6 Mixes for bread and ordinary bakery wares — 15,000 mg/kg
    • Note 11 On the flour basis.
  • 07.2.1 Cakes, cookies and pies (e.g. fruit-filled or custard types) — 10,000 mg/kg
  • 07.2.2 Other fine bakery products (e.g. doughnuts, sweet rolls, scones, and muffins) — 10,000 mg/kg
  • 07.2.3 Mixes for fine bakery wares (e.g. cakes, pancakes) — 16,000 mg/kg
    • Note 451 On the dry mixture basis.
  • 09.2.4.1 Cooked fish and fish products — 10 mg/kg
    • Note 241 For use in surimi products only.
  • 09.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms — 1,200 mg/kg
    • Note 41 For use in breading or batter coatings only.
  • 10.2 Egg products — 1,000 mg/kg
  • 10.4 Egg-based desserts (e.g. custard) — 2,000 mg/kg
  • 12.5.1 Ready-to-eat soups and broths, including canned, bottled, and frozen — 400 mg/kg
    • Note XS117 Excluding products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981).
  • 12.5.2 Mixes for soups and broths — 3,000 mg/kg
    • Note 127 On the served to the consumer basis.
    • Note XS117 Excluding products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981).
  • 12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dips) — 5,000 mg/kg
  • 12.6.2 Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy) — 5,000 mg/kg
    • Note 582 Except for use at 10000 mg/kg in products conforming to the Standard for Chili Sauce (CXS 306-2011).
  • 12.6.3 Mixes for sauces and gravies — 5,000 mg/kg
    • Note 127 On the served to the consumer basis.
  • 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) — 1,000 mg/kg
    • Note 566 Excluding products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022).
  • 13.4 Dietetic formulae for slimming purposes and weight reduction — 1,000 mg/kg
  • 13.6 Food supplements — 4,000 mg/kg
    • Note 685 Except for use at 18,000 mg/kg in food supplements in solid forms.
  • 14.1.4 Water-based flavoured drinks, including "sport," “energy,” or "electrolyte" drinks and particulated drinks — 1,200 mg/kg
    • Note 127 On the served to the consumer basis.
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — 1,200 mg/kg
  • 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers) — 20 mg/kg
  • 15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) — 1,600 mg/kg
CXS 192-1995 Table One, INS 475and 50 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand5,000 mg/kg – 20,000 mg/kg7 numeric limit
Canada250 mg/kg1 numeric limit, 2 GMP, 1 no quantity stated
European Union1,000 mg/kg – 10,000 mg/kg14 numeric limit, 2 quantum satis
Great Britain1,000 mg/kg – 10,000 mg/kg12 numeric limit, 1 several limits, 2 quantum satis
South Korea—1 no quantity stated
United States—1 no quantity stated
Codex Alimentarius10 mg/kg – 20,000 mg/kg51 numeric limit

What it is made from

Made by joining glycerol units into a polyglycerol backbone and esterifying it with fatty acids. Both the glycerol and the fatty acids may be plant or animal in origin.

  • Vegan status depends on the source
  • Vegetarian status depends on the source
  • May raise a halal question
  • May raise a kosher question

This is not an omission. What this additive is made from is not fixed — depending on the manufacturer it may be plant, animal or microbial in origin, nobody is required to say which, and the same product can change source between production runs. Ask the manufacturer if it matters to you; a label cannot answer it.

Compare other additives on the dietary indexes.

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Assayno less than 90 %—
Sulphated ashno more than 0.5 %—
Leadno more than 0.3 mg/kgno more than 0.5 mg/kg
Arsenicno more than 0.1 mg/kgno more than 0.2 mg/kg
Mercuryno more than 0.1 mg/kgno more than 0.5 mg/kg
Cadmiumno more than 0.1 mg/kgno more than 0.2 mg/kg

4 parameters differ between the two documents. A difference is not a disagreement about safety: the two are revised on their own cycles, and an assay or a drying loss can be measured against a different preparation of the substance, which is why only the contaminant ceilings are marked. Within the EU the EU's figure is the one that binds.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 475 Polyglycerol esters of fatty acids

Polyglycerol esters of fatty acids are produced by the esterification of polyglycerol with food fats and oils or with fatty acids occurring in foods fats and oils. The polyglycerol moiety is predominantly di-, tri- and tetraglycerol and contains not more than 10 % of polyglycerols equal to or higher than heptaglycerol. The polyglycerol is produced from glycerol complying with the specifications for E 422.

Synonyms: Polyglycerol fatty acid esters; Polyglycerin esters of fatty acid esters

Assay, identification and purity criteria

Description and assay

Assay
Content of total fatty acid ester not less than 90 %
Description
Light yellow to amber, oily to very viscous liquids; light tan to medium brown, plastic or soft solids; and light tan to brown, hard, waxy solids

Identification

Test for glycerol
Passes test
Test for polyglycerols
Passes test
Test for fatty acids
Passes test
Solubility
The esters range from very hydrophilic to very lipophilic, but as a class tend to be dispersible in water and soluble in organic solvents and oils

Purity criteria

Sulphated ash
Not more than 0,5 % (800 ± 25 °C)
Acids other than fatty acids
Less than 1 %
Free fatty acids
Not more than 6 % estimated as oleic acid
Total glycerol and polyglycerol
Not less than 18 % and not more than 60 %
Free glycerol and polyglycerol
Not more than 7 %
Arsenic
Not more than 0,1 mg/kg
Lead
Not more than 0,3 mg/kg
Mercury
Not more than 0,1 mg/kg
Cadmium
Not more than 0,1 mg/kg
Sum of 3-monochloropropanediol (3-MCPD) and 3-MCPD fatty acid esters, expressed as 3-MCPD
Not more than 2,5 mg/kg
Glycidyl fatty acid esters, expressed as glycidol
Not more than 10 mg/kg. This applies from 20 July 2023 until 20 January 2024. Not more than 5 mg/kg. This applies from 20 January 2024.
Erucic acid
Not more than 2 %

Commission Regulation (EU) No 231/2012, Annex, E 475

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 475 Polyglycerol Esters of Fatty Acids

Polyglycerol esters of fatty acids are mixed esters formed by partially esterifying polymerized glycerols (polyglycerols) with fats, oils, or fatty acids. To mitigate the occurrence of contaminants coming from raw materials, only edible food grade precursors and those that have been prepared in a manner consistent with the Codex Alimentarius “Code of Practice for the Reduction of 3-Monochloropropane-1,2-Diol Esters (3-MCPDEs) and Glycidyl Esters (GEs) in Refined Oils and Food Products Made with Refined Oils” (CXC 79-2019) may be used. Polyglycerol esters of fatty acids may contain minor amounts of mono-, di-, and triglycerides, free glycerol and polyglycerols, free fatty acids, and sodium salts of fatty acids. The degree of polymerization of the polyglycerol portion of Polyglycerol esters of fatty acids varies, and is specified by a number (such as tri-) that is related to the average number of glycerol residues per polyglycerol molecule. A specified polyglycerol consists of a distribution of molecular species characteristic of its nominal degree of polymerization. By varying the proportions as well as the nature of the fats or fatty acids to be reacted with the polyglycerols, a large and diverse class of products may be obtained. The article of commerce may be further specified as to saponification value, solidification point of the free fatty acids, iodine value, hydroxyl value and ash content.

Synonyms: Polyglycerol fatty acid esters, glycerin fatty acid esters; INS No. 475 Glycerin fatty acid esters; Polyglycerol fatty acid esters

Assay, identification and purity criteria

Description and assay

Specification history
Revised specifications prepared at the 99th JECFA (2024) and published in FAO JECFA Monographs 34 (2025), superseding specifications prepared at the 35th JECFA (1989) and published in FNP 49 (1990). The Committee reaffirmed the ADI of 0 25 mg/kg bw established at the 35th JECFA (1989).
Structural formula
where the average value of n is about 3 and R1, R2 and R3 each may be a fatty acid moiety or hydrogen
DESCRIPTION
Light yellow to amber, oily to very viscous liquids; light tan to medium brown, plastic or soft solids; and light tan to brown, hard, waxy solids
FUNCTIONAL USES
Emulsifier

Identification

Solubility (Vol. 4)
From very hydrophilic to very lipophilic, but as a class tend to be dispersible in water and soluble in organic solvents
Free fatty acids (Vol. 4)
Not more than 6% estimated as oleic acid (use equivalence factor (e) of 28.2)

Purity criteria

Polyglycerol determination in polyglycerol esters (Vol. 4)
The polyglycerol moiety shall be composed of not less than 70% of di-, tri- and tetra- glycerols and shall contain not more than 10% of polyglycerols equal to or higher than heptaglycerol.
Arsenic (Vol. 4)
Not more than 0.2 mg/kg Determine using a method appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the methods described in Vol. 4 (under “General methods, metallic impurities”).
Cadmium (Vol. 4)
Not more than 0.2 mg/kg Determine using a method appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the methods described in Vol. 4 (under “General methods, metallic impurities”).
Lead (Vol. 4)
Not more than 0.5 mg/kg Determine using a method appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the methods described in Vol. 4 (under “General methods, metallic impurities”).
Mercury (Vol. 4)
Note more than 0.5 mg/kg Determine using a method appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the methods described in Vol. 4 (under “General methods, metallic impurities”).

FAO JECFA Monograph 34 (2025)

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

PartMay be used inMaximum levelCitation
Annex III, Part 1: Carriers in food additivesColours and fat-soluble antioxidantsquantum satisRegulation (EC) No 1333/2008, Annex III, Part 1
Annex III, Part 2: Food additives other than carriers in food additivesPreparations of colours and fat soluble antioxidantsNote (1): Except enzymes authorised as food additives.quantum satisRegulation (EC) No 1333/2008, Annex III, Part 2
Annex III, Part 5, Section A: Food additives added in nutrients except in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex IIIn beta carotene, lutein, lycopene and vitamin E preparationsCan be used as a carrier: Yesquantum satisRegulation (EC) No 1333/2008, Annex III, Part 5, Section A
Annex III, Part 5, Section A: Food additives added in nutrients except in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex IIIn vitamin A and D preparationsCan be used as a carrier: Yes2 mg/kg in final foodRegulation (EC) No 1333/2008, Annex III, Part 5, Section A

Every name it appears under

31 recorded names. A label may use any of them.

E number

  • E475

INS number

  • 475

As it appears in regulation

  • Polyglycerol esters of fatty acids

Other names

  • POLYGLYCEROL ESTERS OF FATTY ACIDS
  • Polyglycerol esters of fatty acids (E 475)

The EU re-evaluation programme

Every additive authorised in the EU before 20 January 2009 was put back through EFSA by Commission Regulation (EU) No 257/2010, and this one is named in it. What the Regulation required is below; whether the opinion has since been published is not something this site records.

  • To be evaluated by 31 December 2016. Named in Annex II, Part II, point 2 as “Polyglycerol esters of fatty acids”, among the additives given priority within its class.

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADI25 mg/kg bw/day—JECFA2024

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2022

    In a follow-up addressing specification data gaps, the FAF Panel concluded that limits for arsenic, lead, mercury and cadmium in polyglycerol esters of fatty acids (E 475) should be lowered and limits for erucic acid, 3-MCPD and glycidyl esters added to the EU specifications.

    Source document

  2. EFSA 2017

    The ANS Panel concluded that polyglycerol esters of fatty acids (E 475) were not of safety concern at the reported uses and use levels and that no numerical ADI is needed (the SCF had endorsed an ADI of 25 mg/kg bw/day). It recommended some modifications to the EU specifications.

    Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 475?
E 475 is Polyglycerol esters of fatty acids. These emulsifiers use a chain of linked glycerol units rather than a single one, which makes them more water-loving than ordinary mono- and diglycerides. They are used in cakes, icings, ice cream and drinks.
What is Polyglycerol esters of fatty acids used for in food?
It is listed as an emulsifier and a stabiliser — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Where is Polyglycerol esters of fatty acids permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Polyglycerol esters of fatty acids vegan?
It depends on the source, and a label will not tell you. Polyglycerol esters of fatty acids can be made from plant or animal material, manufacturers are not obliged to say which, and the same product can change between production runs. Anyone who needs to know has to ask the manufacturer.

Sources for this page

  • anz retrieved 2026-10-17
  • ca retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • ecfr retrieved 2026-10-17
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

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