Yağ asidi sükroz esterleri

Detailed information

What it is & how it is made

The mono-, di- and tri-esters formed by sucrose (table sugar) with fatty acids occurring in food fats and oils. Production uses sucrose together with the methyl or ethyl esters of food fatty acids. EFSA's 2023 opinion lists palm oil, palm kernel oil and coconut oil among the fatty acid sources.

Where it is used

Used as an emulsifier. EFSA reports that this additive is permitted in 36 food categories on the EU list, and that fine bakery wares, confectionery, flavoured drinks and food supplements are among the main uses.

Health note

A group acceptable daily intake (ADI) of 40 mg per kg body weight per day was established for E 473 and E 474 in 2004. In its 2023 opinion (EFSA Journal 2023;21(4):7961) EFSA reported that the exposure estimates for E 473 exceeded this group ADI in many population groups.

Halal assessment

Sucrose is of plant origin. The decisive point is the origin of the fatty acids in the ester part; although EFSA's 2023 opinion lists vegetable oils, fatty acids can in general also be derived from animal fats. Unless the source is documented it should be treated as source dependent; consult the manufacturer's halal certificate for a definitive answer.