Polyglycerol esters of fatty acids

Polyglycerol esters of fatty acids are produced by esterifying polyglycerol with food-grade fatty acids. They are versatile emulsifiers used in cake mixes, icings, margarines, confectionery, and low-fat processed foods. They improve aeration in cake batters, provide fine fat crystal structures in chocolate and confectionery, and enhance overall texture and shelf stability in baked goods.

JECFA's ADI is 25 mg per kilogram body weight per day, evaluated in 1990. Polyglycerol esters are hydrolysed in the gut to polyglycerol and fatty acids. Polyglycerol is partially absorbed and partially excreted. No adverse effects have been identified at food additive concentrations in comprehensive safety assessments.

Polyglycerol esters of fatty acids are approved in the EU, US (GRAS), UK, and most global markets. They are common in commercially produced cakes, pastries, confectionery, and margarines. For healthy adults there are no known safety concerns. They are widely accepted in the food industry as safe and effective emulsifiers with a good regulatory track record.