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Sucrose Ester (E473)

Sucrose Ester (E473)

Supplier of Sucrose Esters (E473) to Food & Drink Manufacturers

Emulsifier
Stabiliser
Texturiser

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 sugar-reduced, HFSS-conscious, 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

Emulsifiers

Sectors

Food And Drink

Animal Nutrition

Personal Care

Pharmaceutical

Availability

UK Stock

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)

Request A Sample
Cake on a plate.

Why Choose Our Sugar Esters?

Our Sucrose Ester of Fatty Acids offer precise, high-performance emulsification for demanding food systems where standard emulsifiers fall short. Produced from sucrose and plant-derived fatty acids, they deliver excellent control over texture, viscosity, and stability across a wide range of applications. With multiple 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:

  • Sugar confectionery (gummies, hard candy, caramel, chewing gum)

  • Chocolate and compound coatings

  • Milk-based and RTD beverages

  • Bakery and fine baked goods

  • Whipping cream and aerated systems

  • Fillings, spreads, and bake-stable applications

  • Powdered products and protein systems

Key functionalities include:

  • Emulsion stabilisation and oil control

  • Viscosity reduction in heated systems

  • Anti-stick and anti-clumping performance

  • Inhibition of sugar crystallisation

  • Improved flow, coating, and enrobing behaviour

  • Shape retention and overrun control in creams and foams

Femal making matcha.

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.

Our range includes:

  • Medium HLB grades for confectionery, bakery, and coatings

  • High HLB sugar esters for beverages, dairy systems, and emulsions

  • Selected grades for powder dispersion and protein systems

Availability and regulatory status may vary by grade and region, and our technical team can advise on the most suitable option for your application.

Hydrophilic Sugar Esters (SEF, SFAE)
Caramel mixed in a factory.

Properties of Sugar Esters

Sugar esters are multifunctional ingredients with a unique balance of hydrophilic and lipophilic properties.

Key properties:

  • Derived from sucrose and vegetable fatty acids

  • Adjustable HLB range for precise emulsification control

  • Heat-stable and process-tolerant

  • Effective at low inclusion levels

  • Compatible with a wide range of fats, sugars, and proteins

  • Neutral flavour and colour impact in finished products

Nutritional Information for Sugar Esters

Sugar esters are used at low levels and contribute minimal nutritional impact to finished products.

General nutritional characteristics:

  • Used at typical inclusion levels of 0.03–0.5%

  • Negligible contribution to calories at use levels

  • Do not significantly affect sugar or fat declarations

  • Approved food emulsifiers under relevant food regulations

Full nutritional and regulatory information is available on request, depending on grade and market.

Jars of sweets in a factory.

What Are Sugar Esters?

Sugar esters, also known as sucrose fatty acid esters, are emulsifiers produced by reacting sucrose with food-grade fatty acids. This creates molecules with both water-loving and fat-loving properties, allowing them to stabilise emulsions, control viscosity, and improve texture. Their tunable structure makes them particularly effective in complex or high-stress food systems where standard emulsifiers may struggle.