ScanWise
E477 · Emulsifiers

Propylene glycol esters

Limited risk

Whipped-topping emulsifier.

Category
Emulsifiers
Vegan
maybe
Vegetarian
maybe

What it is

A powerful emulsifier used to seamlessly blend fats and water into stable mixtures.

How it is used in food

Prevents ingredients from separating, keeping chocolate smooth and ensuring baked goods have a consistent crumb.

Commonly found in
  • Chocolate
  • Baked goods
  • Margarine
  • Ice cream

Health and safety

Considered safe for consumption. Broken down and metabolized by the body during digestion.

Evaluated by EFSA and confirmed safe for use in food at authorized levels.

Regulatory status

RegionStatusNotes
Australia & New Zealand
FSANZ		 Permitted Permitted under the FSANZ Food Standards Code.
European Union
EFSA / European Commission		 Permitted Authorised for food use under EU regulations (Annex II).
United States
FDA (Food and Drug Administration)		 Permitted Authorised for food use by the FDA (often GRAS for standard additives).

Identification on labels

E-number
E477

Worth knowing

Without these emulsifiers, commercial peanut butter would separate into a solid block with a pool of oil on top.

Conclusion

You do not need to worry about propylene glycol esters under typical dietary intake, making them a limited concern. Manufactured from natural fatty acids such as stearic acid, this emulsifier is broken down and metabolised naturally by your digestive system. Confirmed safe by EFSA, its presence in margarine or baked goods remains well controlled.

References

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Entry last reviewed 2026-07-28.

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