Examination of the effects of polyols and sugars on phase transition in polyglycerin fatty acid esters (PGE) was made by dynamic viscoelasticity, differential scanning calorimetry (DSC), polarizing microscopy and visual observation. Isotropic - liquid crystal transition temperature (T_CI) increased with glycerin (Gly) and glucose (Glc) application and T_CI together with propylene glycol (Pg) caused temperature to decrease. Sorbitol (Srt) and sucrose (Scr) brought about a slight rise of T_CI. The sol - gel transition temperature (T_SG) in the presence of Gly, Pg and Scr, was less than T_CI. T_CI of PGE is considered to depend on hydrogen bonding between PGE and polyols or sugars and T_SG of PGE, on affinity between PGE and polyols or sugars. In the presence of Gly, Srt, Glc and Scr, solubilization was observed visually. T_SG determined with DSC was essentially the same as by dynamic viscoelasticity thought determination by the latter was more definitive compared to that by the former.