E444

E444 is the food additive code for Sucrose Acetate Isobutyrate, a sucrose-based ester mixture used mainly as a weighting agent and emulsifier aid in beverage flavor emulsions.
E444 is widely used to increase the density of the oil phase in citrus and other flavor emulsions, helping prevent creaming, ring formation, and separation in soft drinks and flavored beverages.
E444 is valued for excellent stability in acidic beverages, good compatibility with flavor oils, and reliable performance in cloud emulsions when properly formulated and homogenized.

CAS Number: 126-13-6 (commonly associated; grade dependent)
EC Number: 204-771-6 (commonly associated; grade dependent)
Molecular Formula: C40H62O19 (typical; mixture nature can vary by substitution level)
Molecular Weight: 846.93 g/mol (typical)

Synonyms: E444, Sucrose Acetate Isobutyrate, SAIB, Sucrose Acetate Isobutyrate (Food Grade), SAIB Weighting Agent, Sucrose Acetate Isobutyrate Ester, Sucrose Ester SAIB, Beverage Weighting Agent E444, Flavor Emulsion Weighting Agent, Sucrose Acetate Isobutyrate Additive, SAIB Emulsion Stabilizer, Sucrose Acetate Isobutyrate Stabilizer, E444, E 444, E-444, INS 444, INS-444, E444 (Food Additive), E444 (Food Emulsifier), E444 (Emulsifier), E444 (Stabilizer), Sucrose Acetate Isobutyrate, SUCROSE ACETATE ISOBUTYRATE, Sucrose acetate isobutyrate, SAIB, SAIB (E444), Sucrose Acetate Isobutyrate (E444), Sucrose Acetate Isobutyrate (INS 444), Sucrose Acetate Isobutyrate (food additive), Sucrose Acetate Isobutyrate (beverage additive), Sucrose Acetate Isobutyrate (clouding agent) (use context), Sucrose Acetate Isobutyrate (weighting agent) (use context), Sucrose Acetate Isobutyrate (emulsifier) (use context), Sucrose Acetate Isobutyrate (stabilizer) (use context), Sucrose Ester (acetate isobutyrate), Sucrose Ester SAIB, SAIB weighting agent, SAIB beverage emulsifier, Sucrose Ester of Acetic and Isobutyric Acids, Sucrose Mixed Acetate/Isobutyrate Esters, Sucrose Mixed Esters (acetate/isobutyrate), Sucrose Acetate Isobutyrate Resin, Sucrose Acetate Isobutyrate (resin), Sucrose Acetate Isobutyrate (ester gum alternative) (use context), Sucrose Ester Weighting Agent (SAIB), Sucrose Ester Emulsifier (SAIB), Sucrose Ester Stabilizer (SAIB), Sucrose Acetate Isobutyrate (flavor oil stabilizer) (use context), Sucrose Acetate Isobutyrate (density adjuster) (use context), Sucrose Acetate Isobutyrate (cloud stabilizer) (use context), Sucrose Acetate Isobutyrate (citrus beverage stabilizer) (use context), Sucrose acetate isobutyrate (clear viscous liquid), Sucrose acetate isobutyrate (high viscosity), Sucrose acetate isobutyrate (ester), Sucrose Acetate Isobutyrate (sucrose ester), Acetic acid, isobutyric acid, sucrose esters (descriptive), Sucrose esters of acetic and isobutyric acids (descriptive), Mixed sucrose acetate-isobutyrate esters (descriptive)

APPLICATIONS

E444 is used in citrus soft drinks to weight the oil phase and reduce creaming of flavor droplets.
E444 is incorporated into lemon and lime beverages to improve emulsion stability and reduce ring formation at the bottle neck.
E444 is used in orange-flavored carbonated drinks to maintain uniform cloud and consistent flavor distribution.

E444 is used in still beverages to stabilize flavor emulsions and prevent separation during storage.
E444 is incorporated into fruit-flavored waters to improve clarity control and reduce visible oil separation.
E444 is used in sports drinks with flavor oils to maintain consistent appearance and flavor delivery.

E444 is used in beverage flavor concentrates to create stable emulsions before dilution into finished drinks.
E444 is incorporated into syrup concentrates to maintain stable oil dispersion during storage and transport.
E444 is used in fountain drink syrups to reduce phase separation during repeated dispensing cycles.

E444 is used in cloud emulsions to provide density matching between oil droplets and the aqueous phase.
E444 is incorporated into cloudy beverage systems to maintain uniform turbidity and prevent sedimentation or creaming.
E444 is used in “juice drink” style beverages to support stable cloud appearance under refrigeration and ambient storage.

E444 is used in flavor emulsion systems with essential oils to reduce droplet rise and improve long-term stability.
E444 is incorporated into terpene-containing citrus oils to support stable beverage emulsions with controlled droplet behavior.
E444 is used to improve the physical stability of flavor oils that otherwise separate quickly in water-based drinks.

E444 is used in beverage emulsions together with emulsifiers such as gum arabic or modified starch to improve overall robustness.
E444 is incorporated into multi-component emulsion systems to support droplet stabilization after homogenization.
E444 is used to help maintain stable particle size distribution by reducing density-driven separation forces.

E444 is used in energy drink flavor systems where strong flavor oils require stable dispersion in acidic matrices.
E444 is incorporated into functional beverages to support consistent sensory performance and appearance.
E444 is used in ready-to-drink beverage products to reduce consumer-visible oiling-off defects.

E444 is used in beverage R&D to tune emulsion density and optimize stability against temperature cycling.
E444 is incorporated into pilot emulsions to improve resistance to separation in accelerated stability testing.
E444 is used in reformulations when replacing banned or less-preferred weighting agents with a sucrose-based alternative.

E444 is used in specialty flavor emulsions where a heavier oil phase is needed to match aqueous density more closely.
E444 is incorporated into high-oil-load emulsions to reduce the need for excessive gum levels.
E444 is used in beverage emulsions where low viscosity and good pour behavior are required.

E444 is used in flavored alcoholic beverages in some formulations to stabilize flavor oil dispersions where permitted and compatible.
E444 is incorporated into liqueur-style RTDs to support uniform appearance and reduce oil separation.
E444 is used in bitters and flavor oil carriers where a dense, stable oil phase improves performance.

E444 is used in beverage applications where clear labeling as E444 supports standardized formulation control across markets that allow its use.
E444 is incorporated into large-scale beverage production to improve batch-to-batch consistency of cloud and flavor distribution.
E444 is valued because E444 improves physical stability of flavor emulsions by increasing oil phase density and reducing creaming and separation.

E444 is used as Sucrose Acetate Isobutyrate to stabilize flavor oils in beverages.
E444 helps keep citrus oils and other hydrophobic flavors evenly dispersed in soft drinks.
E444 supports long-term beverage clarity by reducing ring formation and oil separation.

E444 is used in carbonated soft drinks as a weighting agent for citrus and fruit flavors.
E444 increases the density of flavor oil droplets to reduce creaming.
E444 supports consistent flavor distribution during storage and transportation.

E444 is used in citrus-flavored beverages to prevent cloud instability and flavor separation.
E444 helps maintain stable cloud appearance in lemon-lime and orange drink systems.
E444 supports uniform sensory experience by keeping flavor oil dispersed.

E444 is used in sports drinks and flavored waters that contain emulsified flavor oils.
E444 helps stabilize oil-in-water emulsions in low-viscosity beverage bases.
E444 supports shelf-stable dispersion without heavy thickening agents.

E444 is used in beverage concentrates and syrups to stabilize flavor emulsions before dilution.
E444 helps prevent phase separation in high-flavor-load syrup systems.
E444 supports consistent dosing and mixing performance in bottling operations.

E444 is used in beverage emulsions prepared as flavor “cloud” emulsions with gum arabic or modified starch.
E444 helps improve emulsion stability by adjusting droplet density and buoyancy.
E444 supports reduced droplet coalescence and improved storage stability.

E444 is used in flavor emulsions for ready-to-drink tea beverages containing citrus oils.
E444 helps keep lemon or bergamot oils dispersed in aqueous tea bases.
E444 supports stable appearance through shelf life in tea products.

E444 is used in energy drink flavor systems that include essential oils or aroma oils.
E444 helps prevent oil separation under acidic, carbonated conditions.
E444 supports stable flavor delivery in high-acid beverage matrices.

E444 is used in fruit drink powders and liquid concentrates as part of flavor emulsion systems.
E444 helps keep reconstituted beverages visually stable and uniform.
E444 supports consistent cloud effect and reduced oil ring in prepared drinks.

E444 is used in beverage R&D to improve stability of difficult-to-emulsify flavor oils.
E444 helps reduce need for high levels of emulsifiers that can affect taste.
E444 supports stable droplet behavior at low use levels when properly formulated.

E444 is used in flavor encapsulation and emulsion design to control droplet density.
E444 helps tune specific gravity of the dispersed phase for stability.
E444 supports optimized droplet flotation control in beverage emulsions.

E444 is used in beverage processing to improve stability during temperature cycling and transport vibration.
E444 helps reduce separation caused by creaming during distribution.
E444 supports consistent appearance after storage in warm conditions.

DESCRIPTION

E444 is a sucrose ester mixture produced by esterifying sucrose with acetic and isobutyric acid groups, and the final product is typically a viscous, pale to amber liquid.
E444 functions primarily as a weighting agent, meaning E444 increases the density of the flavor oil phase so droplets are less buoyant in water-based beverages.
E444 does not replace the need for an emulsifier, and E444 is typically used together with an emulsifier system and high-pressure homogenization to create a stable emulsion.

E444 is the food additive designation for Sucrose Acetate Isobutyrate, often abbreviated as SAIB.
E444 is an ester of sucrose with acetate and isobutyrate groups, forming a viscous hydrophobic liquid.
E444 is typically a pale yellow to amber, very viscous liquid at room temperature.

E444 is used primarily as a weighting agent for flavor oils in beverages.
E444 increases the density of the oil phase so droplets are less likely to float and form an oil ring.
E444 improves physical stability of oil-in-water flavor emulsions without strongly increasing beverage viscosity.

E444 is insoluble in water but soluble in many flavor oils and some organic solvents used in flavor preparation.
E444 is incorporated into the flavor oil phase before emulsification into water.
E444 performance depends on droplet size, emulsifier system, and the density difference between phases.

E444 is widely used in citrus beverages where essential oils have low density and tend to cream.
E444 helps maintain cloud stability and uniform appearance throughout shelf life.
E444 is often used together with gum arabic or modified starch that provides interfacial stabilization.

E444 is especially useful in acidic beverage systems, and E444 generally shows good stability under typical soft drink pH conditions.
E444 performance depends on the oil composition, emulsifier selection, droplet size, viscosity of the continuous phase, and processing conditions, so optimization is recommended.
E444 can help reduce visible defects such as oil rings, creaming layers, and uneven cloud, improving product appearance and consumer acceptance.

E444 should be stored in tightly closed containers in a cool, dry place to maintain consistent viscosity and prevent contamination.
E444 can become very viscous at low temperatures, so warming and controlled handling may be needed for pumping and accurate dosing.
E444 should be used according to applicable food additive regulations and permitted use levels for the target market and beverage category.

PROPERTIES

Common Name: E444 (Sucrose Acetate Isobutyrate, SAIB)
Chemical Type: Sucrose ester mixture (acetate and isobutyrate esters)
Appearance: Clear to pale yellow or amber viscous liquid (grade dependent)
Odor: Mild characteristic odor
Solubility: Insoluble in water; soluble in many flavor oils and compatible organic phases
Function: Weighting agent for beverage flavor emulsions; improves density matching and reduces creaming
Density: High relative to many flavor oils (enables weighting effect; grade dependent)
Viscosity: High; temperature dependent; may require warming for pumping
Stability: Generally stable in acidic beverage systems; avoid strong oxidizers and extreme conditions
Processing: Typically used with emulsifiers and homogenization to form stable dispersions
Storage Temperature: 15–25°C, tightly closed; protect from excessive heat and contamination
Shelf Life: Typically 24–36 months in original sealed packaging (supplier dependent)

FIRST AID

Inhalation:
Move to fresh air if vapors or mists are inhaled during heated handling.
Seek medical attention if respiratory irritation persists.
Avoid breathing aerosols during spraying or high-shear processing.

Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation develops or persists.

Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.

Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs or if a significant amount is swallowed.
Never give anything by mouth to an unconscious person.

Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Provide supportive care based on exposure route and symptoms.

HANDLING AND STORAGE

Handling:
Use appropriate PPE including gloves and safety glasses.
Avoid contact with eyes and prolonged skin contact during bulk handling.
Wash hands after handling and before eating, drinking, or smoking.

Ventilation:
Use general ventilation for normal handling.
Use local exhaust if heated handling generates mists.
Avoid aerosol formation in enclosed spaces without proper ventilation.

Storage:
Store in tightly closed containers in a cool, dry place.
Protect from contamination and keep containers properly labeled.
Warm gently if needed to reduce viscosity for pumping, and avoid overheating.

Spill and Leak Procedures:
Contain spills and absorb with inert material.
Clean surfaces thoroughly to remove slip hazards because E444 is oily and very slippery.
Dispose of waste according to local regulations and facility procedures.

Handling Precautions:
Use accurate metering and good mixing to ensure uniform incorporation into the oil phase and emulsion concentrate.
Verify emulsion stability with storage testing, temperature cycling, and droplet size monitoring after homogenization.
Rotate stock using FIFO practices to maintain consistent viscosity and predictable emulsion performance.