Polyglycerol Esters of Fatty Acids
Also known as: PEFA, E 475, Polyglycerol fatty acid esters, Polyglycerol polyricinoleate, Polyglycerol Esters of Fatty Acids
Overview
Polyglycerol Esters of Fatty Acids (PEFA), also known as E 475, are synthetic emulsifiers widely used in the food industry. They are produced through the esterification of polyglycerols, primarily di-, tri-, and tetraglycerol, with fatty acids derived from common food fats and oils. PEFA typically appear as light yellow to amber oily liquids or waxy solids and must contain at least 90% fatty acid esters. Their primary function is to improve the texture and stability of food products by facilitating the mixing of oil and water phases. Unlike dietary supplements, PEFA are not consumed for direct health benefits but rather for their functional properties as food additives. Extensive safety assessments by regulatory bodies like the European Food Safety Authority (EFSA) have concluded that PEFA are safe for consumption at typical use levels, with no identified safety concerns.
Benefits
PEFA are not consumed for their health benefits, and no direct clinical or therapeutic effects have been established or studied in humans. Their primary role is as a functional food additive, specifically as an emulsifier, to improve the texture and stability of food products. Regulatory evaluations, including those by EFSA, have consistently indicated that PEFA do not pose adverse health effects at typical use levels. Therefore, the 'benefit' of PEFA lies in their technological utility in food manufacturing, contributing to product quality and shelf-life, rather than providing any direct physiological advantage to the consumer. There is no evidence to suggest any health-promoting properties.
How it works
Polyglycerol Esters of Fatty Acids (PEFA) function as emulsifiers by reducing the surface tension between immiscible oil and water phases within food products, thereby stabilizing emulsions. Upon ingestion, PEFA undergo rapid and almost complete hydrolysis in the gastrointestinal tract. This process breaks down PEFA into their constituent components: polyglycerols and fatty acids. These hydrolyzed products are then absorbed separately by the body, similar to how other dietary fats and glycerol are absorbed. The absorption of the intact PEFA molecule is extremely low, indicating minimal systemic exposure to the original compound. This rapid breakdown and separate absorption contribute to their favorable safety profile.
Side effects
Polyglycerol Esters of Fatty Acids (PEFA) are considered highly safe at reported use levels, and regulatory bodies such as EFSA have identified no safety concerns. Consequently, there are no common or uncommon side effects reported in the scientific literature or regulatory evaluations. Animal studies, including those assessing genotoxicity, reproductive toxicity, and chronic toxicity, have consistently shown no adverse effects. There are no known drug interactions associated with PEFA. Furthermore, no contraindications have been identified for its use. While specific data for special populations are limited, the low absorption rate of the intact molecule and its rapid hydrolysis into commonly metabolized substances suggest a minimal risk profile across various demographics. Overall, PEFA exhibit a very benign safety profile with no reported adverse effects.
Dosage
There are no established dosing guidelines for Polyglycerol Esters of Fatty Acids (PEFA) as they are classified as food additives rather than dietary supplements. Their consumption occurs indirectly through food products where they are incorporated as emulsifiers. Historically, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) set an Acceptable Daily Intake (ADI) of 25 mg/kg body weight per day. However, more recent comprehensive re-evaluations by the European Food Safety Authority (EFSA) have concluded that there is no need for a numerical ADI for PEFA due to their very low toxicity and minimal systemic exposure. Consumers are exposed to PEFA within regulated limits set for food additives, ensuring that typical dietary intake remains well within safe boundaries. There are no recommendations for direct supplementation or specific intake levels.
FAQs
Is PEFA safe to consume?
Yes, regulatory agencies like EFSA have thoroughly evaluated PEFA and concluded they are safe at current use levels in food, with no adverse effects reported in studies.
Does PEFA provide health benefits?
No, PEFA are not consumed for health benefits. They are used as functional emulsifiers in food products to improve texture and stability, not for nutritional or therapeutic purposes.
Can PEFA cause allergies or intolerance?
There is no scientific evidence to suggest that PEFA cause allergies or intolerance. Regulatory assessments have not identified any concerns regarding allergenicity.
How is PEFA metabolized?
PEFA are rapidly hydrolyzed in the digestive tract into polyglycerols and fatty acids, which are then absorbed separately, similar to other dietary fats and glycerol.
Research Sources
- https://www.efsa.europa.eu/en/efsajournal/pub/5089 – This EFSA scientific opinion re-evaluated the safety of polyglycerol polyricinoleate (E 476) and polyglycerol esters of fatty acids (E 475). It concluded that PEFA are not of safety concern at reported use levels, citing low absorption, no genotoxic or reproductive toxicity, and no adverse effects in animal studies. The assessment was based on comprehensive toxicological data.
- https://pmc.ncbi.nlm.nih.gov/articles/PMC9109700/ – This article discusses the re-evaluation of food additives, including PEFA, by EFSA. It confirms the safety of PEFA and highlights the ongoing process of updating specifications for manufacturing standards to ensure continued safety and quality in food applications.
- https://pmc.ncbi.nlm.nih.gov/articles/PMC7010213/ – This publication reviews the safety assessment of various food additives, including PEFA. It reiterates that PEFA are considered safe for consumption at current use levels due to their rapid hydrolysis in the gastrointestinal tract and minimal systemic absorption of the intact molecule, supporting their continued use as emulsifiers.
- https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-172/subpart-I/section-172.854 – This is a U.S. regulatory standard (21 CFR 172.854) that authorizes the use of polyglycerol esters of fatty acids in food. It outlines the defined specifications and purity criteria that must be met for PEFA to be legally used as a food additive, reflecting its established safety and functional role.
