Sucrose Ester (E473)
Supplier of Sucrose Esters (E473) to Food & Drink Manufacturers
Used at low inclusion rates, Sucrose Esters or more commonly referred to as Sugar Esters, help improve emulsion stability, control viscosity during processing, reduce stickiness, inhibit crystallisation, and enhance shelf life. Their versatility makes them particularly valuable in bakery, dairy applications such as whipping cream, and plant-based formulations where both performance and label considerations matter. Available in conventional quality. Enquire for more information on organic availability or alternatives.
Category
Availability
This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.
Packaging
Bag: 10 kg
MOQ
400 kg (1 Pallet)
What Are Sugar Esters?
Sugar esters, also known as sucrose fatty acid esters, are emulsifiers made from sucrose and plant-derived fatty acids. This creates molecules with both water-loving and fat-loving properties, allowing them to stabilise emulsions, control viscosity, and improve texture across a wide range of applications .
Our Sucrose Ester of Fatty Acids offer precise, high-performance emulsification for demanding food systems where standard emulsifiers fall short.
With multiple hydrophilic–lipophilic balance (HLB) options available, our sugar esters allow formulators to fine-tune functionality, improve processability, and achieve consistent results in both traditional and modern formulations.
Applications and Functionalities
Sucrose Esters are highly versatile and used across a broad range of food categories, particularly where stability, flow, and surface control are critical.
Typical applications include:
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Sugar confectionery (gummies, hard candy, caramel, chewing gum)
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Chocolate confectionary, such as decorations, coatings and fillings
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Milk-based and dairy alternatives (such as almond, coconut, oat milk)
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Fine baked goods such as biscuits, cakes and cereal bars
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Dairy applications including ice cream, whipping cream and aerated systems
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Fillings, spreads, and bake-stable applications
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Powdered products and protein systems
Key functionalities include:
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Emulsion stabilisation (water / oil control)
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Viscosity reduction in heated systems
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Control of starch gelatinisation and retrogradation
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Defoaming in heating
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Improved mechanical resistance
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Anti-stick and anti-clumping performance
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Control of crystallisation
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Improved flow, coating, and enrobing behaviour
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Shape retention and overrun control in creams and foams
Our Range of Sugar Esters
We offer a broad range of sucrose fatty acid esters with carefully controlled HLB values to suit different formulation needs.
Sugar esters are used at low levels (typical inclusion levels of 0.03–0.5%) and contribute minimal nutritional impact to finished products.
Availability and regulatory status may vary by grade and region, and our technical team can advise on the most suitable option for your application. Full nutritional and regulatory information is available on request, depending on grade and market.
Properties of Sugar Esters
Sugar esters are multifunctional ingredients with a unique balance of hydrophilic and lipophilic properties.
Key properties:
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Derived from sucrose and vegetable fatty acids
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Adjustable HLB range for precise emulsification control
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Heat-stable and process-tolerant
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Effective at low inclusion levels
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Compatible with a wide range of fats, sugars, and proteins
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Neutral flavour and colour impact in finished products
Need help selecting the right Sugar Ester?
Our team is here to help you find the emulsifying solution you need. Get in touch to discuss your application or request technical guidance.