Sucrose Esters of Fatty Acids (E473)
| Type of additive (Glossary) | Emulsifiers |
| E Number | E473 |
| Also Known As | Sucrose fatty acid esters |
Purpose and Function
Sucrose esters of fatty acids are used primarily as emulsifiers in food applications:
- Emulsifier: They stabilize emulsions in food products, preventing separation and ensuring a consistent texture in sauces and dressings.
- Thickening Agent: Sucrose esters can enhance the thickness of food products, improving mouthfeel and overall sensory experience.
- Flavor Retention: They may also contribute to flavor retention in beverages and sauces, enhancing the overall sensory experience.
- Improves Shelf Life: By stabilizing emulsions, they help enhance the shelf life of food products, preventing spoilage.
Potential Risks and Side Effects
Sucrose esters of fatty acids are generally regarded as safe for consumption. However, some considerations include:
- Gastrointestinal Issues: Excessive intake may lead to gastrointestinal discomfort, including bloating or gas, particularly for those sensitive to emulsifiers.
- Allergic Reactions: Rarely, individuals may experience allergic reactions to sucrose esters, particularly those sensitive to sugars.
- Contaminants: Sourcing from reputable suppliers is essential to minimize the risk of contaminants in food formulations.