E475 - Polyglycerinester von Speisefettsäuren

Origin

Polyglycerol esters of fatty acids (E475) are synthetic emulsifiers produced by esterifying polyglycerol with fatty acids. The fatty acids can be derived from vegetable oils (e.g., soybean oil, rapeseed oil, palm oil) or animal fats. The degree of polymerization of glycerol and the type of fatty acids used determine the properties of the resulting emulsifier. Different grades exist, varying in viscosity and HLB (hydrophilic-lipophilic balance) value, influencing their application.

Usage

E475 is primarily used as an emulsifier and stabilizer in a wide range of food products. It helps to blend oil and water phases, preventing separation and improving texture. Common applications include: * Margarine and spreads: Improves stability and texture. * Bakery products: Enhances dough stability, volume, and crumb structure. * Confectionery: Controls fat bloom and improves texture in chocolate and coatings. * Ice cream: Improves texture and prevents ice crystal formation. * Salad dressings and sauces: Stabilizes emulsions and prevents separation. The acceptable daily intake (ADI) is not specified by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), meaning that, based on available data, the use levels achieved with good manufacturing practice are not considered to pose a health risk.

Side Effects

E475 is generally considered safe for consumption. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has not established a numerical ADI, indicating a low level of concern. However, as with any food additive, some individuals may experience sensitivity or allergic reactions. No significant adverse effects have been reported in scientific literature at typical usage levels.

Regulatory Status

E475 is permitted for use as a food additive in many countries, including those in the European Union, the United States, and Canada. Regulations specify the types of food products in which it can be used and the maximum permitted levels. In the EU, it is subject to Regulation (EC) No 1333/2008 on food additives. In the US, it is regulated under the Code of Federal Regulations (CFR) Title 21.