E475 (Polyglycerol esters of fatty acids) is a chemical compound, highly refined esters of fatty acids produced by the esterification of polyglycerol with fatty acids found in food fats and oils. 

What it is used for and where

Food

Ingredient on the European food additives list as E475 with an emulsifying function used in the formulation of low-fat margarines, spreads, butter creams and breakfast cereals.  It also performs the function of a natural flavouring.

Cosmetics

Biocompatible and biodegradable non-ionic surfactant. 

Emulsifying agent.  Emulsions are thermodynamically unstable. Emulsifiers have the property to reduce the oil/water or water/oil interfacial tension, improve emulsion stability and also directly influence the stability, sensory properties and surface tension of sunscreens by modulating their filmometric performance.

Sicurezza

EFSA's Panel on Food Additives found that the highest exposure to Polyglycerol esters of fatty acids used as a food additive was 2.6 and 6.4 mg/kg bw/day in children at the mean and 95th percentiles, respectively, for the non-labelled scenario. In light of the above, the Panel concluded that the food additive Polyglycerol esters of fatty acids(E475) was not of safety concern at the reported uses and use levels and that a numerical ADI was not required. The Panel recommended some changes to the EU specifications for E475 (1).

References_____________________________________________________________________

(1) EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Younes, M., Aggett, P., Aguilar, F., Crebelli, R., Dusemund, B., Filipič, M., Frutos, M.J., Galtier, P., Gott, D. and Gundert‐Remy, U., 2017. Re‐evaluation of polyglycerol esters of fatty acids (E 475) as a food additive. EFSA Journal, 15(12), p.e05089.