INS 475 is polyglycerol esters of fatty acids (often abbreviated PGE), a family of emulsifiers used in chocolate, ice cream, cream and butter, and bakery products. It helps oil and water mix and keeps fat crystals from clumping into a grainy or streaky texture. Veg status depends on the source the manufacturer uses and is permitted by FSSAI for specified food categories.
INS 475 is polyglycerol esters of fatty acids (often abbreviated PGE), a family of emulsifiers used in chocolate, ice cream, cream and butter, and bakery products. It helps oil and water mix and keeps fat crystals from clumping into a grainy or streaky texture.
Brands use it for several jobs: in chocolate it helps disperse fat crystals so the bar has a smooth, even snap and gloss; in ice cream and frozen desserts it gives a creamier mouthfeel and slows ice-crystal growth in the freezer; in cake batter and bread dough it helps the fat-and-water blend stay uniform so the crumb is even; and in margarine and table spreads it stops the oil and water phases from separating. It is often used alongside lecithin (INS 322) or mono- and diglycerides (INS 471), where each emulsifier brings a slightly different property.
INS 475 commonly shows up on Indian packets in these categories:
INS 475 is made by combining polyglycerol with fatty acids. The fatty acids can come from plant oils (palm, sunflower, rapeseed, soy, coconut) or animal fats (lard, tallow), depending on the manufacturer. Indian manufacturers typically use plant oils, but the pack rarely specifies the source. The Indian veg/non-veg dot logo on the package is the practical signal: a green dot means the brand has declared a non-animal source. If you are strict vegetarian, jain, or vegan and the green dot is absent, contact the brand to confirm.
FSSAI: Permitted by FSSAI as an emulsifier and stabiliser under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 for specified food categories (chocolate, ice cream, baked goods, fat spreads, and other emulsified products) with category-specific upper limits.
JECFA: ADI 0-25 mg/kg body weight for polyglycerol esters of fatty acids, established at the 17th JECFA (1973) based on a long-term rat study in which there were no effects at the highest dose tested (2500 mg/kg body weight). The ADI was re-affirmed at the 35th JECFA (1990) when a request to extend the polyglycerol chain-length specification from 3 to 10 glycerol units was declined for lack of supporting data, and most recently re-affirmed at the 99th JECFA (2024). EFSA's 2017 re-evaluation (EFSA Journal 2017;15(12):5089) and its 2022 follow-up concluded that PGE was not of safety concern at reported uses and use levels and that there was no need for a numerical ADI; JECFA has retained its 0-25 mg/kg bw value as the international reference used by FSSAI.
On packets, in recipes, and in conversation, INS 475 is also called:
Last verified: 2026-05-12.