SUCROSE ESTERS OF FATTY ACIDS

Sucrose Esters of Fatty Acids are nonionic emulsifiers produced by esterifying sucrose with edible fatty acids, and Sucrose Esters of Fatty Acids are used to stabilize emulsions, improve texture, and support consistent processing in many food and personal care systems.
Sucrose Esters of Fatty Acids are commonly identified as E473 in many ingredient listings, and Sucrose Esters of Fatty Acids are valued because Sucrose Esters of Fatty Acids offer a wide range of HLB values depending on esterification degree, enabling use in both oil-in-water and water-in-oil systems with the right grade selection.
Sucrose Esters of Fatty Acids are supplied in many grades that differ by fatty acid type and monoester content, and Sucrose Esters of Fatty Acids performance depends on composition, melting behavior, and dispersion method.

CAS Number: Mixture (supplier-specific)
EC Number: Mixture (supplier-specific)
Molecular Formula: Variable (mixture of sucrose fatty acid esters)
Molecular Weight: Variable (mixture)

Synonyms: Sucrose Esters of Fatty Acids, Sucrose Fatty Acid Esters, Sucrose Ester Emulsifier, E473, Emulsifier E473, Sucrose Laurate (component), Sucrose Palmitate (component), Sucrose Stearate (component), Food Emulsifier Sucrose Esters, Sucrose Ester Stabilizer, Sucrose Ester Surfactant, Sucrose Esters of Fatty Acids Food Grade, Sucrose Esters of Fatty Acids, Sucrose Esters of Fatty Acids, Sucrose Fatty Acid Esters, Fatty Acid Esters of Sucrose, Sucrose Ester of Fatty Acids, Sucrose Mono- and Diesters of Fatty Acids, Sucrose Mono and Diesters of Fatty Acids, Sucrose Fatty Acid Monoesters, Sucrose Fatty Acid Diesters, Sucrose Fatty Acid Polyesters, Sucrose Esterified Fatty Acids, Sucrose Esterified Lipids, Sucrose Fatty Esters, Fatty Esters of Sucrose, Sucrose Esters, Sucrose Fatty Acid Ester, Sucrose Fatty Acid Ester Blend, Sucrose Fatty Acid Ester Emulsifier, Sucrose Ester Emulsifier, Sucrose Ester Food Emulsifier, Sucrose Ester Food Additive, Sucrose Ester Stabilizer, Sucrose Ester Dispersing Agent, Sucrose Ester Solubilizer, Sucrose Ester Surface Active Agent, Sucrose Ester Nonionic Emulsifier, Sucrose Esters of Edible Fatty Acids, Sucrose Esters of Food Fatty Acids, Sucrose Esters of Vegetable Fatty Acids, Sucrose Fatty Acid Esters Food Grade, Sucrose Fatty Acid Esters Technical Grade, Sucrose Fatty Acid Esters Emulsifier Grade, Sucrose Fatty Acid Esters Bakery Grade, Sucrose Fatty Acid Esters Beverage Grade, Sucrose Fatty Acid Esters Cosmetic Grade, Sucrose Esters of Fatty Acids Food Grade, Sucrose Esters of Fatty Acids Technical Grade, Sucrose Esters of Fatty Acids Emulsifier Grade, Sucrose Esters of Fatty Acids Stabilizer Grade, Sucrose Esters of Fatty Acids Bakery Grade, Sucrose Esters of Fatty Acids Beverage Grade, Sucrose Esters of Fatty Acids Cosmetic Grade, Sucrose Esterified Fatty Acid Emulsifier, Fatty Acid Sucrose Ester, Fatty Acid Sucrose Esters, Sucrose Esters of Long Chain Fatty Acids, Sucrose Partial Esters of Fatty Acids, Sucrose Monoesters of Fatty Acids, Sucrose Diesters of Fatty Acids, Sucrose Triesters of Fatty Acids, Sucrose Polyester of Fatty Acids, Sugar Esters of Fatty Acids, Sugar Fatty Acid Esters, Sucrose Lipid Esters, Sucrose Oleate Type Emulsifier, Sucrose Stearate Type Emulsifier, Sucrose Palmitate Type Emulsifier, Sucrose Laurate Type Emulsifier, Sucrose Myristate Type Emulsifier, Sucrose Ester Blend, SEFA, SEFAs, E473, INS 473, E 473, Sucrose Ester E473, Sucrose Fatty Acid Ester E473, Sucrose Esters E473, Sucrose Ester Surfactant, Sucrose Ester Processing Aid, Sucrose Ester Functional Emulsifier

APPLICATIONS

Sucrose Esters of Fatty Acids are used in beverage emulsions to stabilize flavor oils and maintain uniform appearance in clouding systems.
Sucrose Esters of Fatty Acids are incorporated into citrus oil emulsions to reduce ring formation and improve storage stability.
Sucrose Esters of Fatty Acids are used in flavor emulsion concentrates to maintain homogeneity during transport and dilution.

Sucrose Esters of Fatty Acids are used in dairy and non-dairy beverages to stabilize fat droplets and reduce creaming.
Sucrose Esters of Fatty Acids are incorporated into plant-based beverages to improve dispersion of added oils and flavors.
Sucrose Esters of Fatty Acids are used in protein drinks to support emulsion stability and consistent mouthfeel.

Sucrose Esters of Fatty Acids are used in ice cream and frozen desserts to improve body, reduce ice crystal growth, and improve meltdown behavior.
Sucrose Esters of Fatty Acids are incorporated into frozen dairy desserts to improve creaminess and reduce iciness.
Sucrose Esters of Fatty Acids are used in non-dairy frozen desserts to stabilize fat and improve mouthfeel.

Sucrose Esters of Fatty Acids are used in cakes and sponge products to improve batter aeration and stabilize air cells during baking.
Sucrose Esters of Fatty Acids are incorporated into cake mixes to improve volume and reduce collapse after baking.
Sucrose Esters of Fatty Acids are used in whipped toppings to improve foam stability and overrun in compatible systems.

Sucrose Esters of Fatty Acids are used in margarines and spreads to stabilize emulsions and improve plasticity and spreadability.
Sucrose Esters of Fatty Acids are incorporated into table spreads to reduce oil separation and improve emulsion stability during storage.
Sucrose Esters of Fatty Acids are used in low-fat spreads to support stable water-in-oil or oil-in-water structures depending on grade.

Sucrose Esters of Fatty Acids are used in sauces and dressings to stabilize oil-in-water emulsions and improve texture.
Sucrose Esters of Fatty Acids are incorporated into mayonnaise-type systems to improve stability and reduce phase separation.
Sucrose Esters of Fatty Acids are used in cheese sauces to improve emulsification and smoothness.

Sucrose Esters of Fatty Acids are used in confectionery coatings and fillings to stabilize emulsions and reduce oil separation in fat-based systems.
Sucrose Esters of Fatty Acids are incorporated into chocolate spreads to improve stability and texture.
Sucrose Esters of Fatty Acids are used in praline and nut pastes to reduce oil migration and improve consistency.

Sucrose Esters of Fatty Acids are used in powdered foods as wetting agents to improve dispersion of powders in water and milk.
Sucrose Esters of Fatty Acids are incorporated into instant beverages to improve reconstitution and reduce floating powders.
Sucrose Esters of Fatty Acids are used in powdered creamers to improve dispersibility and reduce oil separation.

Sucrose Esters of Fatty Acids are used in cosmetics and personal care as mild nonionic emulsifiers and solubilizers in compatible systems.
Sucrose Esters of Fatty Acids are incorporated into creams and lotions to improve stability and sensory profile.
Sucrose Esters of Fatty Acids are used in cleansing products to improve solubilization and mildness in compatible formulations.

Sucrose Esters of Fatty Acids are valued because Sucrose Esters of Fatty Acids provide flexible, food-friendly emulsification with adjustable HLB, enabling stable textures and reliable processing across many product types.

Sucrose Esters of Fatty Acids are used as emulsifiers in beverages to stabilize oil-based flavors in water.
Sucrose Esters of Fatty Acids support formation of fine droplets and stable flavor emulsions.
Sucrose Esters of Fatty Acids help maintain uniform flavor distribution and reduce ring formation.

Sucrose Esters of Fatty Acids are used in beverage cloud emulsions to stabilize turbidity in soft drinks.
Sucrose Esters of Fatty Acids support stable oil droplets that provide a consistent cloudy appearance.
Sucrose Esters of Fatty Acids help reduce creaming and haze instability during storage.

Sucrose Esters of Fatty Acids are used in vitamin emulsions to disperse fat-soluble vitamins in aqueous systems.
Sucrose Esters of Fatty Acids support stable emulsions before spray drying or filling.
Sucrose Esters of Fatty Acids help improve uniform dosing of vitamins and oils.

Sucrose Esters of Fatty Acids are used in dairy beverages to stabilize fat dispersion and improve mouthfeel.
Sucrose Esters of Fatty Acids support reduced creaming and improved sensory texture.
Sucrose Esters of Fatty Acids help improve stability during storage and distribution.

Sucrose Esters of Fatty Acids are used in coffee creamers to stabilize emulsions and improve whitening.
Sucrose Esters of Fatty Acids support stable oil-in-water systems in liquid and powdered creamers.
Sucrose Esters of Fatty Acids help improve dispersion in hot beverages.

Sucrose Esters of Fatty Acids are used in instant beverage powders to improve wetting and reconstitution.
Sucrose Esters of Fatty Acids support faster dispersion and reduced clumping.
Sucrose Esters of Fatty Acids help improve mouthfeel in reconstituted drinks.

Sucrose Esters of Fatty Acids are used in bakery products to improve batter aeration and crumb texture.
Sucrose Esters of Fatty Acids support stable air incorporation in cakes and muffins.
Sucrose Esters of Fatty Acids help improve volume and crumb uniformity in baked goods.

Sucrose Esters of Fatty Acids are used in cake mixes to improve emulsification and mixing tolerance.
Sucrose Esters of Fatty Acids support consistent aeration and reduced foam collapse.
Sucrose Esters of Fatty Acids help improve cake volume and crumb softness in prepared cakes.

Sucrose Esters of Fatty Acids are used in muffins to improve softness and moisture retention.
Sucrose Esters of Fatty Acids support reduced tunneling defects and more even crumb.
Sucrose Esters of Fatty Acids help maintain fresh texture during shelf life.

Sucrose Esters of Fatty Acids are used in bread improver systems to support dough handling in some formulations.
Sucrose Esters of Fatty Acids support better dough tolerance and gas retention.
Sucrose Esters of Fatty Acids help improve loaf volume and crumb structure in selected breads.

Sucrose Esters of Fatty Acids are used in buns and rolls to improve softness and slicing performance.
Sucrose Esters of Fatty Acids support resilient crumb that resists crumbling.
Sucrose Esters of Fatty Acids help improve packaged bread eating quality over time.

Sucrose Esters of Fatty Acids are used in tortillas and flatbreads to improve flexibility and reduce cracking.
Sucrose Esters of Fatty Acids support improved foldability and reduced brittleness.
Sucrose Esters of Fatty Acids help maintain softness during storage.

Sucrose Esters of Fatty Acids are used in margarines and spreads to stabilize emulsion structure.
Sucrose Esters of Fatty Acids support stable water-in-oil or oil-in-water systems depending on formulation design.
Sucrose Esters of Fatty Acids help reduce water weeping and improve spreadability.

Sucrose Esters of Fatty Acids are used in low-fat spreads to improve mouthfeel and stability.
Sucrose Esters of Fatty Acids support emulsification that mimics some fat functionality.
Sucrose Esters of Fatty Acids help reduce phase separation in reduced-fat spreads.

Sucrose Esters of Fatty Acids are used in whipped toppings to stabilize foams and emulsions.
Sucrose Esters of Fatty Acids support stable air cell structure and reduced collapse.
Sucrose Esters of Fatty Acids help reduce syneresis in aerated dessert systems.

Sucrose Esters of Fatty Acids are used in ice cream to improve texture and meltdown behavior.
Sucrose Esters of Fatty Acids support controlled fat destabilization and stable air incorporation.
Sucrose Esters of Fatty Acids help reduce ice crystal growth during frozen storage.

Sucrose Esters of Fatty Acids are used in frozen desserts to improve heat shock resistance.
Sucrose Esters of Fatty Acids support stable microstructure under temperature cycling.
Sucrose Esters of Fatty Acids help maintain creamy mouthfeel through distribution stress.

Sucrose Esters of Fatty Acids are used in confectionery fillings to improve fat dispersion and texture stability.
Sucrose Esters of Fatty Acids support smoother creams and reduced graininess.
Sucrose Esters of Fatty Acids help reduce oiling-off during storage of fillings.

Sucrose Esters of Fatty Acids are used in chocolate and compound coatings to improve flow and coating uniformity in some systems.
Sucrose Esters of Fatty Acids support better dispersion of solids in fat phase.
Sucrose Esters of Fatty Acids help reduce processing defects related to separation.

Sucrose Esters of Fatty Acids are used in caramel and toffee to stabilize fat and reduce separation.
Sucrose Esters of Fatty Acids support stable chew texture and consistent mouthfeel.
Sucrose Esters of Fatty Acids help reduce greasy leakage in caramel products.

Sucrose Esters of Fatty Acids are used in peanut butter and nut spreads to reduce oil separation in some systems.
Sucrose Esters of Fatty Acids support stable texture and improved spreadability.
Sucrose Esters of Fatty Acids help maintain uniform appearance during storage.

Sucrose Esters of Fatty Acids are used in sauces and gravies to stabilize fat and improve texture.
Sucrose Esters of Fatty Acids support smoother mouthfeel and reduced greasiness.
Sucrose Esters of Fatty Acids help improve reheating stability of prepared foods.

Sucrose Esters of Fatty Acids are used in salad dressings to stabilize oil-in-water emulsions.
Sucrose Esters of Fatty Acids support reduced separation and improved viscosity profile.
Sucrose Esters of Fatty Acids help improve stability under shear during pumping and filling.

Sucrose Esters of Fatty Acids are used in mayonnaise-type sauces to improve emulsion robustness.
Sucrose Esters of Fatty Acids support stable oil droplet size distribution.
Sucrose Esters of Fatty Acids help reduce oil separation during storage.

Sucrose Esters of Fatty Acids are used in processed cheese and cheese sauces to improve emulsification and melt in some systems.
Sucrose Esters of Fatty Acids support smoother texture and reduced oiling-off during heating.
Sucrose Esters of Fatty Acids help improve sliceability and melt consistency in cheese products.

Sucrose Esters of Fatty Acids are used in meat emulsions to stabilize fat and water in some formulations.
Sucrose Esters of Fatty Acids support improved emulsion stability during cooking.
Sucrose Esters of Fatty Acids help reduce fat separation and improves sliceability.

Sucrose Esters of Fatty Acids are used in plant-based meat analogs to improve fat dispersion and mouthfeel.
Sucrose Esters of Fatty Acids support stable emulsion structure in plant protein systems.
Sucrose Esters of Fatty Acids help reduce oil separation during cooking.

Sucrose Esters of Fatty Acids are used in emulsified concentrates for flavors, fragrances, and actives as stabilizers.
Sucrose Esters of Fatty Acids support production of stable concentrates for dilution.
Sucrose Esters of Fatty Acids help reduce creaming and separation in stored concentrates.

Sucrose Esters of Fatty Acids are used in cosmetics as mild nonionic emulsifiers in creams and lotions.
Sucrose Esters of Fatty Acids support stable emulsions and improved skin feel.
Sucrose Esters of Fatty Acids help provide creamy texture without heavy greasiness.

Sucrose Esters of Fatty Acids are used in cleansing products to support emulsification and improved rinseability.
Sucrose Esters of Fatty Acids support oil-to-milk transformation in cleansing balms in some systems.
Sucrose Esters of Fatty Acids help improve makeup removal and sensory feel.

Sucrose Esters of Fatty Acids are used in hair conditioners to improve emulsion stability and slip in some formulations.
Sucrose Esters of Fatty Acids support uniform distribution of oils and conditioning agents.
Sucrose Esters of Fatty Acids help improve shine and manageability on hair.

Sucrose Esters of Fatty Acids are used in pharmaceuticals as excipients in emulsions and lipid-based drug delivery systems in some formulations.
Sucrose Esters of Fatty Acids support solubilization of lipophilic actives in oral and topical systems.
Sucrose Esters of Fatty Acids help stabilize self-emulsifying systems in suitable formulations.

Sucrose Esters of Fatty Acids are used in industrial emulsions as nonionic emulsifiers for specialty process fluids.
Sucrose Esters of Fatty Acids support stable oil-in-water emulsions in technical applications.
Sucrose Esters of Fatty Acids help improve lubrication and stability in specialty emulsions.

Sucrose Esters of Fatty Acids are used in coatings and inks as wetting and dispersing aids in some systems.
Sucrose Esters of Fatty Acids support improved pigment wetting and dispersion stability.
Sucrose Esters of Fatty Acids help improve film uniformity in selected applications.

Sucrose Esters of Fatty Acids are used in plastics as processing aids and internal lubricants in some polymer systems.
Sucrose Esters of Fatty Acids support improved melt flow and reduced sticking to metal surfaces.

DESCRIPTION

Sucrose Esters of Fatty Acids are produced by reacting sucrose with fatty acids or fatty acid derivatives to form a mixture of mono-, di-, and higher esters, and the monoester level strongly influences HLB and functionality.
Sucrose Esters of Fatty Acids are nonionic emulsifiers, and Sucrose Esters of Fatty Acids stabilize emulsions by reducing interfacial tension and forming interfacial films around droplets.
Sucrose Esters of Fatty Acids can be designed for oil-in-water systems when monoester content is high, and Sucrose Esters of Fatty Acids can also support water-in-oil behavior when esterification is higher and HLB is lower.

Sucrose Esters of Fatty Acids are supplied as powders, flakes, or pastilles, and dispersion often benefits from pre-blending with oils or using warm water depending on grade.
Sucrose Esters of Fatty Acids are often used with other emulsifiers such as lecithin, mono- and diglycerides, or polyglycerol esters to build a desired functional profile.
Sucrose Esters of Fatty Acids should be selected based on fatty acid type, HLB, melting behavior, and processing conditions to ensure stable performance.

Sucrose Esters of Fatty Acids should be stored in tightly closed containers in a cool, dry place away from strong odors and contaminants.
Sucrose Esters of Fatty Acids are food-grade materials, but good hygiene and safe handling should be followed during powder handling and heated processing.
Sucrose Esters of Fatty Acids should be used according to applicable food additive regulations and good manufacturing practices for the target market.

Sucrose Esters of Fatty Acids are nonionic emulsifiers made by esterifying sucrose with fatty acids from edible oils.
Sucrose Esters of Fatty Acids include a range of products with different degrees of esterification and fatty acid profiles.
Sucrose Esters of Fatty Acids are supplied as powders, flakes, or pastes depending on composition and HLB.

Sucrose Esters of Fatty Acids stabilize emulsions by lowering interfacial tension and forming protective interfacial films.
Sucrose Esters of Fatty Acids can provide both emulsification and aeration support in batters and desserts.

PROPERTIES

Common Name: Sucrose Esters of Fatty Acids
Food Classification: E473 (common classification)
Chemical Type: Nonionic emulsifier; sucrose fatty acid esters
Appearance: White to off-white powder, flakes, or pastilles (grade dependent)
Odor: Mild characteristic odor
Solubility: Grade dependent; dispersible in water and oils; high-HLB grades dissolve better in water; low-HLB grades disperse better in oils
Function: Emulsifier, stabilizer, wetting agent, solubilizer, aeration aid, texture modifier
HLB Behavior: Wide range; adjustable by monoester content and fatty acid type
Melting Range: Grade dependent; influenced by fatty acid profile and esterification
Stability: Stable under typical food processing conditions; performance depends on dispersion, heat history, and ionic environment
Storage Temperature: 15–30°C, dry, tightly closed, protect from moisture
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 Sucrose Esters of Fatty Acids 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.
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 target HLB, fat system, and processing method because Sucrose Esters of Fatty Acids 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.