E475 Polyglycerol esters of fatty acids

What is Polyglycerol esters of fatty acids (E475)?

E475, or polyglycerol esters of fatty acids, is an emulsifier commonly used in processed foods to help combine water and fat, creating a stable and consistent texture. These esters are derived from the combination of glycerol and natural fatty acids, which are typically obtained from plant or animal sources. You might find E475 in baked goods, margarine, and some types of confectionery.

Why do I have an intolerance?

Intolerance to E475 may stem from your body's inability to properly metabolize or digest the esters, which could result from a sensitivity to the fatty acid sources or to the glycerol used in the emulsification process. People who are sensitive to fat derivatives, or who have digestive issues with certain oils, might experience discomfort such as bloating, stomach cramps, or diarrhea after consuming products containing E475.

What can I do about it?

If you suspect an intolerance to E475, it's best to avoid processed foods that list this additive on the ingredients label. Instead, opt for homemade or minimally processed alternatives, which are less likely to contain such emulsifiers. Checking product labels and selecting items with fewer artificial additives can also help you manage your symptoms.