Content
Food supplement E475 is a mixture of fatty acid esters and polyglycerides. This substance can be obtained by frying food in animal fat or vegetable oil. The component is used in the food industry due to its properties. An emulsifier is also included in cosmetics.
What is the additive E475
In the European codification, a popular additive has the number E475. The state standard is represented by code 32770-2014. Esters of fatty acids and polyglycerol have the following names:
- Polyglycerol Esters of Fatty Acids (international);
- polyglycerides;
- PGE, PGFE (international trade abbreviations);
- Polyglycerinester von Speisefettsauren (German);
- Polyglycerides (French).
The additive has the following allowable shades:
- light yellow;
- brown (wax);
- amber (oil).
The empirical formula E475 is C27H53O8. The emulsifier has a viscous or waxy consistency. The smell is usually absent.
The known additive dissolves in the following media:
- alcohols;
- oils and water (medium temperature).
There is no solubility of E475 in cold water. The emulsifier is resistant to hydrolysis and high temperatures.
What is E475 food supplement made of
The components that make up the additive are of natural origin. E475 is produced by chemical synthesis in which glycerin and aliphatic carboxylic acids are involved.
The appearance of the supplement depends on the percentage of fatty acids and glycerin. The emulsifier looks like a viscous oil with a small amount of glycerin in the composition. Sometimes a solid containing a significant amount of glycerin is ground to a powder. The food industry rarely uses this form.
The main manufacturers are represented by the following countries:
- Russia (Nizhny Novgorod);
- China;
- Denmark;
- Germany.
The benefits and harms of supplements E475
The substance is approved in most countries. In theory, a dietary supplement can be harmful to health if the recommended amount is exceeded. E475 is excreted from the body through the kidneys after being broken down to free polyglycerides in the digestive system.
Sometimes cosmetics manufacturers position the substance as lanolin (vegetable). It softens the skin due to its properties, but does not help to eliminate wrinkles and dry hair.
Dangerous or not food additive E475
The effect of the food additive E 475 on the body has been studied sufficiently. A safe amount of emulsifier and stabilizer is up to 25 mg per 1 kg of body weight.
Where and why is the food additive E475 added?
The substance is used in the food industry. Its main technological function is an emulsifier. Sometimes a component is needed to increase the viscosity of the consistency (stabilizer).
E475 is a surfactant that allows products to mix. The additive is distinguished by lipophilic and hydrophilic qualities.
The component is added to food to create a uniform consistency and prevent delamination during production:
- milk substitutes, cream of vegetable origin, desserts;
- beverage creamers (powdered coffee sets);
- emulsified (egg) liqueurs;
- sugary confectionery (soft caramel, marshmallow);
- flavored bases for making drinks;
- Dietary supplements and dietary mixtures for weight loss;
- fatty emulsions such as ice cream, mayonnaise, margarine.
Food additive E475 is used in bakery production. The component is added to flour to strengthen the crumb structure of the bread. Preventing voids and improving aeration during kneading is essential.
It also provides an antifoam additive that is incorporated into cooking fats, oils to prevent splashing. An emulsifier is added to fat-soluble antioxidants and food colors to evenly distribute components in products.
E475 is used in the cosmetic industry. The stabilizer improves the texture of creams, masks and balms. It is possible to use the additive instead of petroleum jelly due to its properties of softening the skin and retaining moisture.
Conclusion
E475 food additive is used in various industries. The main value is the use in food production. The additive is an emulsifier and stabilizer. The advantage of the component is that there is no harmful effect on the body, provided that the recommended concentration is observed.
