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Sucroglycerides are food emulsifiers made from a blend of sucrose esters and partial glycerides, and Sucroglycerides are used to stabilize emulsions, improve texture, and support consistent processing in many food systems.
Sucroglycerides are valued because Sucroglycerides provide versatile emulsification that can work in both oil-in-water and water-in-oil systems depending on composition and processing, and Sucroglycerides can improve mouthfeel and stability in products sensitive to separation.
Sucroglycerides are typically produced by reacting sucrose with edible fats or fatty acid derivatives to generate mixed ester systems, and Sucroglycerides performance depends on fatty acid profile, sucrose ester content, and dispersion method.
CAS Number: Mixture (supplier-specific)
EC Number: Mixture (supplier-specific)
Molecular Formula: Variable (mixture of sucrose esters and glycerides)
Molecular Weight: Variable (mixture)
Synonyms: Sucroglycerides, Sucroglyceride Emulsifier, Sucroglycerides Emulsifying Agent, Sucrose Glycerides, Sucrose Fatty Acid Ester and Glyceride Blend, Sucroglycerides Food Emulsifier, Mixed Sucrose Esters and Glycerides, Sucroglycerides Stabilizer, Emulsifier Sucroglycerides, Sucroglycerides Texture Modifier, Sucroglycerides O/W Emulsifier, Sucroglycerides W/O Emulsifier, Sucroglycerides, Sucroglyceride, Sucrose Glycerides, Sucrose Glyceride, Sucrose Esters of Glycerides, Sucrose Esters of Mono- and Diglycerides, Sucrose Esters of Mono and Diglycerides, Sucrose Esters of Glycerol Esters of Fatty Acids, Sucrose Esters of Partial Glycerides, Sucrose Esters of Edible Fats and Oils, Sucrose-Glycerides, Sucrose Glycerol Esters, Glycerides of Sucrose, Sucrose Fatty Acid Glycerides, Sucrose Mixed Esters of Fatty Acids, Sucrose and Glycerides of Fatty Acids, Sucrose Esterified Glycerides, Sucrose Interesterified Glycerides, Sucrose Emulsifying Glycerides, Sucrose Glyceride Emulsifier, Sucroglycerides Emulsifier, Sucroglycerides Food Emulsifier, Sucroglycerides Food Additive, Sucroglycerides Stabilizer, Sucroglycerides Dispersing Agent, Sucroglycerides Solubilizer, Sucroglycerides Surface Active Agent, Sucroglycerides Nonionic Emulsifier, Sucroglycerides Food Grade, Sucroglycerides Technical Grade, Sucroglycerides Emulsifier Grade, Sucroglycerides Bakery Grade, Sucroglycerides Beverage Grade, Sucroglycerides Cosmetic Grade, Sucroglycerides Industrial Grade, Sucroglycerides Processing Aid, Sucroglycerides Functional Emulsifier, Sucroglycerides Blend, Sucroglycerides Powder, Sucroglycerides Liquid, Sucroglycerides Paste, Sucroglycerides High Purity, Sucroglycerides Additive Grade, Sucroglycerides E474, E474, INS 474, E 474, Sucroglycerides INS 474, Sucroglycerides E-474, Sucrose Glycerides E474, Sucrose Glyceride E474, Sucrose Esters of Glycerides E474, Sucrose Esters of Mono- and Diglycerides E474, Sucrose Esters of Mono and Diglycerides E474, Sucrose Glycerol Fatty Acid Esters, Sucrose Partial Glyceride Esters, Sucrose Esterified Partial Glycerides,
APPLICATIONS
Sucroglycerides are used in margarine and spreads to stabilize emulsions and improve plasticity and spreadability.
Sucroglycerides are incorporated into table spreads to reduce oil separation and improve emulsion stability during storage.
Sucroglycerides are used in bakery margarines to optimize water-in-oil emulsion stability during processing.
Sucroglycerides are used in dairy and non-dairy creamers to stabilize fat emulsions and improve whiteness and mouthfeel.
Sucroglycerides are incorporated into powdered creamers to improve dispersibility and reduce oil separation.
Sucroglycerides are used in liquid creamers to improve stability during heat processing.
Sucroglycerides are used in sauces and dressings to stabilize oil-in-water emulsions and improve texture.
Sucroglycerides are incorporated into mayonnaise-type systems to improve stability and reduce phase separation.
Sucroglycerides are used in cheese sauces to improve emulsification and smoothness.
Sucroglycerides are used in bakery products to improve crumb softness and support shelf life by improving fat distribution and moisture retention.
Sucroglycerides are incorporated into cakes to improve batter stability and uniform crumb structure.
Sucroglycerides are used in cake mixes to provide consistent emulsification and aeration performance.
Sucroglycerides are used in ice cream and frozen desserts to improve body, reduce ice crystal growth, and improve meltdown behavior.
Sucroglycerides are incorporated into frozen dairy desserts to improve creaminess and reduce iciness.
Sucroglycerides are used in non-dairy frozen desserts to stabilize fat and improve mouthfeel.
Sucroglycerides are used in beverage emulsions to stabilize flavor oils and maintain uniform appearance in clouding systems.
Sucroglycerides are incorporated into citrus oil emulsions to reduce ring formation and improve storage stability.
Sucroglycerides are used in flavor emulsion concentrates to maintain homogeneity during transport and dilution.
Sucroglycerides are used in confectionery coatings and fillings to stabilize emulsions and reduce oil separation in fat-based systems.
Sucroglycerides are incorporated into chocolate spreads to improve stability and texture.
Sucroglycerides are used in praline and nut pastes to reduce oil migration and improve consistency.
Sucroglycerides are used in processed meats and meat alternatives to stabilize fat and water and improve texture in emulsified systems.
Sucroglycerides are incorporated into sausages and emulsified meats to reduce fat separation during heating.
Sucroglycerides are used in plant-based meat alternatives to improve binding and mouthfeel.
Sucroglycerides are used in food-grade release agents to improve demolding and reduce sticking on processing surfaces.
Sucroglycerides are incorporated into pan release formulations to improve uniform coverage and reduce product tearing.
Sucroglycerides are valued because Sucroglycerides provide flexible emulsification and texture stabilization across many food categories with good processing robustness.
Sucroglycerides are used as emulsifiers in food to stabilize oil-in-water emulsions.
Sucroglycerides support formation of fine droplets and stable emulsions under shear.
Sucroglycerides help reduce separation during storage of sauces and dressings.
Sucroglycerides are used in bakery products to improve batter aeration and crumb texture.
Sucroglycerides support stable air incorporation in cakes and muffins.
Sucroglycerides help improve volume and crumb uniformity in baked goods.
Sucroglycerides are used in cake mixes to improve emulsification and mixing tolerance.
Sucroglycerides support consistent aeration and reduced foam collapse.
Sucroglycerides help improve cake volume and crumb softness in prepared cakes.
Sucroglycerides are used in muffins to improve softness and moisture retention.
Sucroglycerides support reduced tunneling defects and more even crumb.
Sucroglycerides help maintain fresh texture during shelf life.
Sucroglycerides are used in bread improver systems to support dough handling in some formulations.
Sucroglycerides support better dough tolerance and gas retention.
Sucroglycerides help improve loaf volume and crumb structure in selected breads.
Sucroglycerides are used in buns and rolls to improve softness and slicing performance.
Sucroglycerides support resilient crumb that resists crumbling.
Sucroglycerides help improve packaged bread eating quality over time.
Sucroglycerides are used in tortillas and flatbreads to improve flexibility and reduce cracking.
Sucroglycerides support improved foldability and reduced brittleness.
Sucroglycerides help maintain softness during storage.
Sucroglycerides are used in margarine and spreads to stabilize emulsion structure.
Sucroglycerides support stable water-in-oil or oil-in-water systems depending on formulation design.
Sucroglycerides help reduce water weeping and improve spreadability.
Sucroglycerides are used in low-fat spreads to improve mouthfeel and stability.
Sucroglycerides support emulsification that mimics some fat functionality.
Sucroglycerides help reduce phase separation in reduced-fat spreads.
Sucroglycerides are used in dairy beverages to stabilize fat dispersion and improve mouthfeel.
Sucroglycerides support reduced creaming and improved sensory texture.
Sucroglycerides help improve stability during storage and distribution.
Sucroglycerides are used in coffee creamers to stabilize emulsions and improve whitening.
Sucroglycerides support stable oil-in-water systems in liquid and powdered creamers.
Sucroglycerides help improve dispersion in hot beverages.
Sucroglycerides are used in instant beverage powders to improve wetting and reconstitution.
Sucroglycerides support faster dispersion and reduced clumping.
Sucroglycerides help improve mouthfeel in reconstituted drinks.
Sucroglycerides are used in ice cream to improve texture and meltdown behavior.
Sucroglycerides support controlled fat destabilization and stable air incorporation.
Sucroglycerides help reduce ice crystal growth during frozen storage.
Sucroglycerides are used in frozen desserts to improve heat shock resistance.
Sucroglycerides support stable microstructure under temperature cycling.
Sucroglycerides help maintain creamy mouthfeel through distribution stress.
Sucroglycerides are used in whipped toppings to stabilize foams and emulsions.
Sucroglycerides support stable air cell structure and reduced collapse.
Sucroglycerides help reduce syneresis in aerated dessert systems.
Sucroglycerides are used in confectionery fillings to improve fat dispersion and texture stability.
Sucroglycerides support smoother creams and reduced graininess.
Sucroglycerides help reduce oiling-off during storage of fillings.
Sucroglycerides are used in chocolate and compound coatings to improve flow and coating uniformity in some systems.
Sucroglycerides support better dispersion of solids in fat phase.
Sucroglycerides help reduce processing defects related to separation.
Sucroglycerides are used in caramel and toffee to stabilize fat and reduce separation.
Sucroglycerides support stable chew texture and consistent mouthfeel.
Sucroglycerides help reduce greasy leakage in caramel products.
Sucroglycerides are used in peanut butter and nut spreads to reduce oil separation in some systems.
Sucroglycerides support stable texture and improved spreadability.
Sucroglycerides help maintain uniform appearance during storage.
Sucroglycerides are used in sauces and gravies to stabilize fat and improve texture.
Sucroglycerides support smoother mouthfeel and reduced greasiness.
Sucroglycerides help improve reheating stability of prepared foods.
Sucroglycerides are used in salad dressings to stabilize oil-in-water emulsions.
Sucroglycerides support reduced separation and improved viscosity profile.
Sucroglycerides help improve stability under shear during pumping and filling.
Sucroglycerides are used in mayonnaise-type sauces to improve emulsion robustness.
Sucroglycerides support stable oil droplet size distribution.
Sucroglycerides help reduce oil separation during storage.
Sucroglycerides are used in processed cheese and cheese sauces to improve emulsification and melt in some systems.
Sucroglycerides support smoother texture and reduced oiling-off during heating.
Sucroglycerides help improve sliceability and melt consistency in cheese products.
Sucroglycerides are used in meat emulsions to stabilize fat and water in some formulations.
Sucroglycerides support improved emulsion stability during cooking.
Sucroglycerides help reduce fat separation and improves sliceability.
Sucroglycerides are used in plant-based meat analogs to improve fat dispersion and mouthfeel.
Sucroglycerides support stable emulsion structure in plant protein systems.
Sucroglycerides help reduce oil separation during cooking.
Sucroglycerides are used in flavor emulsions to stabilize oil-based flavors in beverages.
Sucroglycerides support formation of fine flavor droplets and improved cloud stability.
Sucroglycerides help maintain uniform flavor distribution in drinks.
Sucroglycerides are used in vitamin emulsions to disperse fat-soluble vitamins in aqueous systems.
Sucroglycerides support stable emulsions before spray drying or filling.
Sucroglycerides help improve uniform dosing of vitamins and oils.
Sucroglycerides are used in pharmaceuticals as excipients in emulsions and lipid-based drug delivery systems in some formulations.
Sucroglycerides support solubilization of lipophilic actives in oral and topical systems.
Sucroglycerides help stabilize self-emulsifying systems in suitable formulations.
Sucroglycerides are used in cosmetics as emulsifiers and texture modifiers in creams and lotions.
Sucroglycerides support stable emulsions and improved skin feel.
Sucroglycerides help provide creamy texture without heavy greasiness.
Sucroglycerides are used in hair conditioners to improve emulsion stability and slip in some systems.
Sucroglycerides support uniform distribution of oils and conditioning agents.
Sucroglycerides help improve shine and manageability on hair.
Sucroglycerides are used in cleansing products as refatting agents in some formulations.
Sucroglycerides support milder skin feel after rinsing.
Sucroglycerides help reduce dryness perception in cleansers.
Sucroglycerides are used in industrial emulsions as nonionic emulsifiers for specialty process fluids.
Sucroglycerides support stable oil-in-water emulsions in technical applications.
Sucroglycerides help improve lubrication and stability in specialty emulsions.
Sucroglycerides are used in coatings and inks as wetting and dispersing aids in some systems.
Sucroglycerides support improved pigment wetting and dispersion stability.
Sucroglycerides help improve film uniformity in selected applications.
Sucroglycerides are used in plastics as processing aids and internal lubricants in some polymer systems.
Sucroglycerides support improved melt flow and reduced sticking to metal surfaces.
Sucroglycerides help improve surface finish in some molded parts.
Sucroglycerides are used in quality control to benchmark emulsifier performance across applications.
Sucroglycerides support standard tests for emulsion stability and texture outcomes.
Sucroglycerides help optimize emulsifier dosage for cost and performance balance.
Sucroglycerides are used in product development to improve stability under temperature cycling.
Sucroglycerides support freeze–thaw robustness in emulsions and desserts.
Sucroglycerides help reduce separation and texture defects during distribution.
Sucroglycerides are used in reformulation projects to replace or reduce other emulsifiers while maintaining functionality.
Sucroglycerides support simplified emulsifier systems in some markets.
Sucroglycerides help meet ingredient labeling goals while protecting texture and stability.
Sucroglycerides are used in manufacturing troubleshooting to address emulsion breaking, oiling-off, or poor aeration stability.
Sucroglycerides support corrective changes to emulsifier selection and processing.
Sucroglycerides help restore product stability and consumer quality when root causes are controlled.
DESCRIPTION
Sucroglycerides are mixed ester systems that combine sucrose ester functionality with partial glycerides, and this combination provides broad emulsification behavior and good compatibility with fats and water phases.
Sucroglycerides can stabilize oil-in-water emulsions by forming interfacial films and reducing droplet coalescence, and Sucroglycerides can also support water-in-oil stability depending on grade design.
Sucroglycerides can improve texture by controlling fat crystallization and droplet distribution, and these effects support smooth mouthfeel and reduced separation in sensitive foods.
Sucroglycerides are supplied as powders, flakes, or pastes depending on composition, and dispersion method is important to achieve consistent functionality.
Sucroglycerides are often used with other emulsifiers such as mono- and diglycerides, lecithin, or lactylates to build a targeted performance profile.
Sucroglycerides should be selected based on melting behavior, HLB balance, and formulation needs to ensure stable performance.
Sucroglycerides should be stored in tightly closed containers in a cool, dry place away from strong odors and contaminants.
Sucroglycerides are food-grade materials, but good hygiene and safe handling should be followed during heated processing.
Sucroglycerides should be used according to applicable food additive regulations and good manufacturing practices for the target market.
Sucroglycerides are mixtures of sucrose esters and glycerides produced from sucrose and edible fatty acids or fats.
Sucroglycerides are nonionic emulsifiers that provide both hydrophilic and lipophilic functionality.
Sucroglycerides are typically supplied as waxy solids, flakes, or powders depending on composition.
Sucroglycerides stabilize emulsions by lowering interfacial tension and forming protective interfacial films.
Sucroglycerides can also influence aeration and foam stability in batters and desserts.
Sucroglycerides performance depends on ester distribution, fatty acid profile, and processing conditions.
Sucroglycerides are used in bakery, dairy, desserts, spreads, sauces, and confections for improved stability and mouthfeel.
Sucroglycerides are also used in cosmetics and pharmaceuticals as mild nonionic emulsifiers in some formulations.
Sucroglycerides are selected based on solubility, desired emulsion type, and target texture profile.
Sucroglycerides are generally stable but can be affected by oxidation depending on fatty acid unsaturation.
Sucroglycerides should be stored in tightly closed containers away from heat, light, and strong oxidizers.
Sucroglycerides are valued for versatility, mild taste, and broad compatibility in many formulated products.
PROPERTIES
Common Name: Sucroglycerides
Chemical Type: Mixed sucrose ester and glyceride emulsifier system
Appearance: Powder, flakes, or paste (grade dependent)
Odor: Mild characteristic odor
Solubility: Dispersible in oils; partial dispersibility in water depending on grade; forms emulsions with proper processing
Function: Emulsifier, stabilizer, texture modifier, fat crystallization controller, processing aid
HLB Behavior: Grade dependent; can be designed for O/W or W/O systems
Melting Range: Grade dependent; influenced by fatty acid profile and ester distribution
Stability: Stable under typical food processing conditions; performance depends on heat history and dispersion
Storage Temperature: 15–30°C, dry, tightly closed, protect from heat and strong odors
Shelf Life: Typically 12–24 months in original sealed packaging (supplier dependent)
FIRST AID
Inhalation:
Move to fresh air if dust is inhaled.
Seek medical attention if respiratory irritation persists.
Avoid breathing dust during handling and powder transfer.
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 as needed.
HANDLING AND STORAGE
Handling:
Use appropriate PPE including gloves and safety glasses, and use dust protection as needed.
Avoid generating dust and avoid inhalation of fine powder.
Disperse Sucroglycerides properly to avoid lumps and achieve consistent emulsification.
Ventilation:
Use local exhaust or general ventilation where dust may be generated.
Maintain good airflow during weighing, charging, and blending operations.
Minimize airborne particulate accumulation in enclosed areas.
Storage:
Store in tightly closed containers in a cool, dry place away from heat sources.
Protect from moisture to prevent caking and maintain free-flowing behavior.
Keep containers properly labeled and protected from contamination.
Spill and Leak Procedures:
Sweep up spilled material and avoid dust generation.
Collect into suitable containers for reuse or disposal according to local regulations.
Clean residues to prevent slip hazards.
Handling Precautions:
Select the correct grade based on emulsion type, melting behavior, and target texture because Sucroglycerides performance depends strongly on composition.
Control processing temperature and shear to achieve proper dispersion and stable droplet size distribution.
Rotate stock using FIFO practices to maintain consistent quality and predictable functional performance.
