Is Polyglycerol Esters of Fatty Acids (E475) Vegan?

Also known as: PGE, Polyglycerol fatty acid esters, Polyglyceryl esters, Triglycerol monostearate

Depends on Source

Polyglycerol esters of fatty acids depend on the fat they were built from. Glycerol and fatty acids both come from vegetable oil in most European production and can come from rendered animal fat. Nothing on the label distinguishes the two.

Last checked 29 Jul 2026 How we decide

Ingredient Data

Vegan Status

Depends on Source

E-Number

E475

Also Known As

PGE; Polyglycerol fatty acid esters; Polyglyceryl esters; Triglycerol monostearate

Source

Made by joining polyglycerol to fatty acids. Glycerol is polymerized under alkali into short chains of two to ten units, then esterified with fatty acids. Both the glycerol and the fatty acids can come from vegetable oils or from rendered animal fat, and EU specifications do not restrict which.

Commonly Found In

Cake and sponge mixes, sponge cake and Swiss roll, whipped toppings, dessert mousses, chocolate coatings, ice cream, low-fat spreads, and coffee whiteners.

Vegan Alternative

Sunflower or soy lecithin does related work in many products, and vegan-certified brands have verified their emulsifier sourcing.

Additional Notes

E475 is a cake emulsifier above all else. Sponge cakes made in a single mixing step, with no separate egg whipping, rely on it to hold air in the batter. The sourcing question is the standard one for the emulsifier range: the glycerol and fatty acid feedstocks may be plant or animal, and most European production uses vegetable oil.

In depth

Two Uncertain Halves

Polyglycerol esters have a longer open question than most emulsifiers, because both building blocks share the same ambiguity. Glycerol is a byproduct of splitting fats and oils, and of biodiesel manufacture. Plant-oil biodiesel and oleochemical processing supply most of it. Rendering animal fat supplies some. Polymerizing glycerol with an alkali catalyst gives di-, tri-, and higher polyglycerols.

The fatty acids esterified onto that backbone come from the same oleochemical stream, most often palm, soy, or rapeseed in Europe. Tallow-derived acids are still in commercial circulation. Neither half is named in the EU specification, which controls purity and ester composition alone. Whether a given batch is plant-derived is a supply chain fact and not a chemical one.

The Single-Stage Sponge Cake

Traditional sponge cake requires whipping eggs to a foam before folding in flour. Industrial bakeries wanted a batter they could mix in one bowl in one step. Emulsifiers made that possible. Polyglycerol esters stabilize air bubbles in a batter directly, so a mix of flour, sugar, liquid, and fat can be whipped straight to volume.

Cake mixes, Swiss rolls, and packaged sponge products use them, sometimes with E471 and E472 esters alongside. Chocolate coatings use polyglycerol esters to control viscosity and delay bloom, and low-fat spreads use them to hold a water-rich emulsion together. The same additive turns up in coffee whiteners and dessert mousses, and its presence gives no hint about whether the surrounding product contains dairy or egg.

Reaching an Answer

Vegan certification remains the most reliable route, since certifiers audit emulsifier feedstocks directly. A manufacturer query is the next step. In Europe the answer is usually palm or another vegetable oil. Some brands print "emulsifier (vegetable origin)" voluntarily, and that declaration settles it. Where neither is available, the honest answer for that specific product is unresolved. Generally, the European emulsifier industry runs mostly on vegetable oil. Animal-derived feedstock has not disappeared from the trade. No part of the label distinguishes them.

Frequently asked questions

Is E475 vegan?

It depends on the feedstock. Both the glycerol and the fatty acids can come from vegetable oil or from rendered animal fat, and EU specifications do not restrict the source. Most European production is plant-based, and certification is the reliable check.

Why is E475 in cake?

It stabilizes air bubbles in a batter, which lets bakers make sponge cake in a single mixing stage without whipping eggs separately. Cake mixes, Swiss rolls, and packaged sponges use it for volume and a softer crumb.

What is the difference between E475 and E476?

Both are polyglycerol esters. E476 uses fatty acids from castor oil specifically, which the EU specification requires. E475 uses fatty acids with no restriction on origin, so its sourcing question is wider.

Is E475 the same as E471?

No, though they share a sourcing question. E471 is mono- and diglycerides, glycerol joined to fatty acids. E475 first polymerizes the glycerol into short chains, which makes it a stronger aerating emulsifier.

← Back to Ingredients Submit a correction