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- Brand：China
- Model：25kg
- Purity：99%
- Cas：67254-79-9
- Createtime： 2026-09-23
| 1 | 200 |
| useage | for Cooking |
| deliveryInfo | |
| appearance | White Powder |
| aliasen | |
| supplyCapacity | 100/ |
| harbor | TIANJIN |
| minorder | 1 |
Sucrose esters of fatty acids or sucrose esters, also known as sugar esters, is an emulsifier different with other emulsifiers as it can be used almost in all kinds of emulsions due to its wide range of HLB values formed by 1-8 fatty acids molecules attached with the hydroxyl groups in the sucrose molecule. The European food additive number for it is E473
The appearance depends on the type of fatty acid used in the production and the degree of esterification. It can be colorless to slightly yellow thick gel, soft solid or greyish-white powder
Low HLB value (2) sparingly soluble in water, soluble in oils/fats.
Key Functions in Food Systems
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Emulsification and phase stabilization
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Fat dispersion and uniform texture improvement
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Foam control and aeration support
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Prevention of oil separation and sedimentation
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Enhancement of sensory mouthfeel
Typical Food Applications
Sucrose Esters of Fatty Acids E473 is commonly applied in:
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Soft drinks and flavored beverages
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Dairy products and non-dairy creamers
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Chocolate, confectionery, and fillings
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Bakery products and cake emulsification systems
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Ice cream and frozen desserts
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Sauces, dressings, and fat-based emulsions
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Technical Characteristics
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Appearance: White to off-white powder or granules
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Solubility: Dispersible in water, soluble in fats
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HLB Range: Customizable based on formulation needs
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Odor: Neutral
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Stability: Heat-stable and pH-tolerant
HLB values can be supplied according to different food system requirements.
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