Polyglycerol esters of fatty acids

Polyglycerol fatty acid esters are synthetic or semi-synthetic emulsifiers obtained by esterifying fatty acids with polyglycerol. They belong to the family of authorised food additives (codes E475 to E477 depending on the formulation) and are widely used in the food industry for their surfactant properties. Thanks to their ability to stabilise water-oil mixtures, they help homogenise emulsions, improve the texture of fatty preparations and prevent spattering during high-temperature cooking, particularly in margarine and fat spreads. They also play a role in controlling fat crystallisation and improving the consistency of bakery products. In the context of food supplements, these esters act primarily as functional excipients: they facilitate the homogeneous dispersion of active ingredients, improve formula stability and can contribute to better solubility of fat-soluble compounds. Their use is governed by European regulations and is considered safe at the levels typically employed.