What Are E475, E476, and E477 Emulsifiers in Food?

Date:2025-10-24

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Food emulsifiers are essential ingredients that help blend oil and water, creating stable, smooth textures in foods like chocolates, ice cream, confectionery, baked goods, and dairy desserts. Among the most widely used are E475 (Polyglycerol Esters of Fatty Acids), E476 (Polyglycerol Polyricinoleate, or PGPR), and E477 (Propylene Glycol Esters of Fatty Acids). Each serves a unique function in improving texture, stability, and shelf life, making them indispensable in the modern food industry.

E475: Polyglycerol Esters of Fatty Acids (PGE)

E475, or Polyglycerol Esters of Fatty Acids, is a multifunctional non-ionic emulsifier derived from glycerol and natural fatty acids. It is widely used in bakery, margarine, whipped toppings, and dairy-based products due to its excellent emulsifying and stabilizing performance.

# In bakery products, E475 improves dough strength and enhances gas retention, resulting in larger loaf volume and softer crumb structure.

# In whipped creams and toppings, it stabilizes air bubbles, giving products a smooth, creamy texture.

# E475 also helps prevent oil-water separation in margarine and spreads, improving plasticity and spreadability. Because it can tolerate both high and low pH environments, it’s suitable for a broad range of food systems.

E475 Emulsifier in Margarine

E476: Polyglycerol Polyricinoleate (PGPR)

E476, known as Polyglycerol Polyricinoleate, is primarily used in chocolate and confectionery manufacturing. PGPR reduces the viscosity of molten chocolate by modifying its flow properties, allowing smoother coating and molding while reducing the need for expensive cocoa butter. This leads to cost savings and improved process efficiency.

Beyond chocolates, E476 also enhances emulsification in oil-based sauces and spreads, improving consistency and stability. Its ability to create a uniform texture without affecting flavor or color makes it a key additive in premium chocolate and praline production.

E477: Propylene Glycol Esters of Fatty Acids (PGMS)

E477, or Propylene Glycol Esters of Fatty Acids, is used extensively in baking, frozen desserts, and coffee whiteners. It improves aeration and foam stability, helping bakers achieve a lighter, more uniform crumb structure in cakes and bread. In frozen desserts, E477 stabilizes fat and air mixtures, preventing ice crystal growth and ensuring a smoother mouthfeel.

E477 also performs well in low-fat or reduced-fat formulations because of its ability to simulate the creamy texture of fat while maintaining stability. Its excellent heat resistance makes it ideal for applications involving high-temperature processing such as baking and frying.

Comparing E475, E476, and E477 in Food Applications

While all three are emulsifiers, their main applications differ:

# E475: Versatile and used in bakery, dairy, and spreads.

# E476: Specialized for chocolate and confectionery to improve flow and texture.

# E477: Focused on baking and frozen desserts for aeration and fat stabilization.

Their complementary properties often allow them to be used together to optimize texture, mouthfeel, and stability in complex food formulations.

E477 pgms in bakery

Are These Emulsifiers Safe?

Yes, E475, E476, and E477 are all approved by global food safety authorities such as the EFSA and FDA. When used within the regulated limits, they are considered safe and do not pose health risks. They are also widely used in both conventional and low-fat formulations across the world.

Final Thoughts

E475, E476, and E477 are vital emulsifiers that ensure consistent texture, improved quality, and extended shelf life in a wide range of food products — from chocolate and bakery goods to dairy and desserts. Understanding their functions helps food manufacturers optimize formulations and enhance product performance.

If you are a food manufacturer or distributor seeking high-quality emulsifiers like E475, E476, or E477, CHEMSINO provides reliable, high-purity ingredients tailored to your needs. Contact us today to discover how our emulsifier solutions can improve your formulations and production efficiency.

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