Esters of fatty acids and polyglycerol (E475)

Fatty acid and polyglycerol esters (E475) – what are they?

Fatty acid and polyglycerol esters (E475) are emulsifying substances that are commonly used in the food industry to stabilize and improve the texture of various products.

They are synthesized from fatty acids derived from various plant and animal sources.

Properties of fatty acid esters and polyglycerol (E475)

Fatty acid and polyglycerol esters (E475) have the ability to bind to both water and fats, making them excellent emulsifiers. As a result, they help stabilize and maintain the homogeneous consistency of food products.

Use of fatty acid esters and polyglycerol (E475)

Fatty acid and polyglycerol esters (E475) are widely used in the food industry. They are added to products such as margarines, spreadable creams, ice cream and sauces to improve their texture, stability and appearance. They are also used in the production of candy and confectionery products.

Where to buy fatty acid esters of fatty acids and polyglycerol (E475)?

Fatty acid and polyglycerol esters (E475) can be found in grocery stores, both stationary and online, offering products for the food industry. They are also available from suppliers specializing in food ingredients and additives.

Fatty acid and polyglycerol esters (E475) and their functions in foods

Fatty acid and polyglycerol esters (E475) play a key role as emulsifiers in the food industry. Their main function is to stabilize emulsions, that is, to disperse fatty and aqueous components evenly in food products. As a result, they prevent products from delaminating, maintaining uniform consistency and providing an attractive appearance. In addition, they can improve texture and facilitate manufacturing processes, making them indispensable in many food products on the market.