What is E477?
Complete guide to understanding E477 (Propylene Glycol Esters) in your food
The Quick Answer
E477 is a food emulsifier made from propylene glycol and fatty acids (also called propane-1,2-diol esters of fatty acids).
It’s used in food to help mix ingredients that normally don’t blend well, and to stabilize and improve texture.
It’s one of the most widely used emulsifiers in baked goods, ice cream, and various other processed foods.
📌 Quick Facts
- Category: Emulsifier and stabilizer
- Also known as: PGMS (Propylene Glycol Monostearate), Propylene Glycol Esters of Fatty Acids
- Found in: Baked goods, bread, cake, pastries, ice cream, margarine, shortening, dairy products, dressings
- Safety: Generally Recognized As Safe (GRAS) – Approved by regulatory bodies
- Approved by: FDA (USA), EFSA (Europe), and food authorities worldwide
- Acceptable Daily Intake (ADI): 80 mg/kg body weight per day (based on EU standards)
What Exactly Is It?
E477 is made from propylene glycol and fatty acids, typically derived from plant sources like soybean oil, but can also come from animal fats.
Propylene glycol (also called propane-1,2-diol) is a common ingredient used in many food, cosmetic, and pharmaceutical products. When combined with fatty acids, it creates an emulsifier.
In technical terms, it’s a mixture of mono- and diesters—the result of chemically bonding propylene glycol with stearic or palmitic acids through a process called transesterification.
Think of it as a chemical “bridge” that connects ingredients that would normally refuse to mix, like oil and water.
Where You’ll Find It
E477 appears in a wide range of food products:
• Bread, cakes, and baked pastries
• Cookies and biscuits
• Ice cream and frozen desserts
• Margarine and shortening
• Yeast preparations
• Whipped cream products
• Salad dressings and sauces
• Chocolate products
• Dairy products and cheese spreads
It’s one of the most commonly used emulsifiers in the food industry.
If you regularly eat processed baked goods or dairy products, you’ve almost certainly consumed E477.
Why Do Food Companies Use It?
E477’s main job is emulsification: it allows oils and water-based ingredients to blend smoothly and stay mixed.
E477 provides multiple benefits to food manufacturers:
• Texture improvement: Creates a finer, smoother texture in baked goods and ice cream
• Extended shelf life: Prevents bread from drying out and aging prematurely
• Stability: Keeps water and oil from separating in dressings and sauces
• Better mouthfeel: Makes ice cream creamier and baked goods fluffier
• Foam stabilization: Helps whipped products maintain their structure
• Cost-effectiveness: Relatively inexpensive compared to other emulsifiers
Without E477, many processed foods would have an inferior texture, separate into layers, or spoil more quickly.
Is It Safe?
E477 is widely recognized as safe by regulatory authorities.
The European Food Safety Authority (EFSA) re-evaluated E477 in 2018 and established an Acceptable Daily Intake (ADI) of 80 mg/kg body weight per day (based on free and bound propane-1,2-diol content).
For a person weighing 70 kg (154 lbs), this means you could safely consume up to approximately 5,600 mg of propylene glycol esters per day—far more than most people would consume from normal food intake.
Safety profile:
• The FDA lists E477 as Generally Recognized As Safe (GRAS)
• The Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated it in 1974 and found no safety concerns
• No genotoxicity (cancer-causing genetic damage) concerns were identified
• Maximum permitted levels (MPLs) vary by food type (ranging from 1,000 to 30,000 mg/kg) and are strictly regulated
The EFSA concluded that “there would not be a safety concern at the reported use levels for E477 because exposure estimates did not exceed the ADI in any population groups.”
Natural vs Synthetic Version
E477 is synthesized rather than extracted from natural sources:
Origin of ingredients: While propylene glycol and fatty acids can come from natural sources (plant oils like soybean oil), E477 itself is manufactured through chemical synthesis.
Synthetic process: Propylene glycol and fatty acids are combined through transesterification—a controlled chemical reaction—to create the emulsifier.
Chemically identical: There is no “natural” vs “synthetic” version of E477—it’s the same chemical whether made from plant or animal-derived ingredients.
Many manufacturers now prefer plant-based versions to meet consumer preferences for vegetarian and vegan labeling.
Natural Alternatives
Want to avoid E477 or prefer other emulsifiers?
Food companies sometimes use these alternatives:
• Lecithin (E322) – Derived from soybeans, sunflower, or eggs; more expensive
• Mono- and diglycerides of fatty acids (E471) – Similar emulsifier with slightly different properties
• Sorbitan esters (E491-E495) – Another class of emulsifiers
• Gums (guar gum, xanthan gum) – Plant-based thickeners and stabilizers
• Eggs and honey – Traditional emulsifiers in some artisanal products
These alternatives often cost more, which is why E477 remains the most popular choice for mass-market products.
The Bottom Line
E477 (propylene glycol esters of fatty acids) is one of the most widely used food emulsifiers, helping blend ingredients and improve texture in countless products.
It’s found in most commercially produced baked goods, ice cream, and many dairy products.
Regulatory bodies including the FDA and EFSA have determined it’s safe for consumption at approved use levels.
While it’s a synthetic additive, it serves legitimate functional purposes and has a strong safety record spanning decades of use and evaluation.
Understanding food additives is important—checking labels helps you make informed choices about what you eat.