Sucrose Fatty Acid Esters (Sucrose Esters) · Multi-HLB Emulsifier for Food & Beverage (E473)
Sucrose fatty acid esters (often called sucrose esters, commonly E473) are versatile emulsifiers available in a wide range of HLB values, enabling both oil-in-water emulsification and specialized texture/aeration functions. They are used in beverages and flavor emulsions, dairy and plant-based systems, ice cream and frozen desserts, bakery, confectionery and many other food applications where stable emulsions, fine air cells and smooth texture are important. Atlas Global Trading Co. supplies food-grade sucrose esters in multiple grades and formats, supported by technical documentation, regulatory support and reliable global logistics.
Sucrose esters are often formulated with other emulsifiers (e.g., mono- and diglycerides, lecithin, polysorbates) and stabilizers (hydrocolloids) depending on the system. Explore the full Emulsifiers portfolio or browse our Product Index (A–Z) for complementary stabilizers and functional ingredients.
Sucrose esters: tailor-made emulsifiers with a wide HLB range
Sucrose esters are formed by esterification of sucrose with food-grade fatty acids. By adjusting the fatty acid chain profile and degree of esterification, manufacturers produce a family of emulsifiers with different HLB values and performance profiles. High-HLB grades are typically used for oil-in-water emulsions and solubilization tasks, while lower-HLB grades can support specific aeration and fat phase interactions. The correct grade depends on the formulation’s oil load, pH, salts, proteins, processing conditions and shelf-life targets.
Key characteristics
- Common name: Sucrose fatty acid esters (sucrose esters).
- E-number: commonly E473 (regional definitions and permitted uses may vary by market).
- Type: non-ionic emulsifier with adjustable HLB depending on grade.
- Primary functions:
- Emulsification of oils/fats in aqueous systems (oil-in-water),
- Improved dispersion and physical stability of emulsions,
- Foam/aeration support and texture optimization in selected applications,
- Crystal control and mouthfeel improvements in specific fat-containing systems (grade dependent).
- Typical use areas:
- Beverage emulsions and flavor systems,
- Dairy and plant-based beverages and desserts,
- Ice cream and frozen desserts,
- Bakery and confectionery systems.
- Labeling: commonly declared as “sucrose esters of fatty acids”, “sucrose fatty acid esters” or “emulsifier (E473)” where applicable.
Atlas supports R&D teams with grade selection (HLB), process guidance and stability evaluation to reach target performance.
Indicative specification points
Specifications vary by grade and standards (Codex / regional). Typical food-grade parameters include:
- Appearance: white to off-white powder, beads or flakes (grade dependent).
- Odour/taste: neutral to mild, free from off-odours.
- Acid value / saponification value: controlled within defined ranges (per standard methods).
- Fatty acid profile: specified/controlled as per grade (e.g., palmitic/stearic/lauric profiles).
- Moisture: controlled for good flow and handling.
- Solubility/dispersibility: grade-dependent; many grades disperse in warm water or require specific processing steps.
- Heavy metals and contaminants: restricted in line with food ingredient standards.
- Microbiological quality: appropriate for food-grade emulsifier produced under controlled conditions.
Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet. Additional documents (GMO status, allergen declarations, dietary suitability, origin, Halal/Kosher certificates where available) can be supplied from approved producers to support audits and regulatory submissions.
Applications for sucrose esters: beverage emulsions, dairy, ice cream, bakery and confectionery
Sucrose ester performance is strongly grade-dependent. High-HLB grades typically support oil-in-water emulsions and beverage stability, while other grades can improve aeration and texture in dairy, frozen desserts, bakery and confectionery. Permitted uses and maximum levels vary by region and product category.
Beverages & flavor emulsions
- Flavor oil emulsions – high-HLB grades help create stable oil-in-water emulsions with controlled droplet size.
- Cloud emulsions – supports stable turbidity and reduced separation over shelf life.
- Functional beverages – can help stabilize certain hydrophobic actives or flavors (system dependent).
Dairy & plant-based beverages
- Milk drinks – supports fat dispersion and improved physical stability in flavored milk systems.
- Plant-based drinks – assists emulsification and mouthfeel in oat/almond/soy and other systems.
- Ready-to-drink shakes – supports stable emulsions when used with stabilizers and proteins (validate in trials).
Ice cream & frozen desserts
- Improves emulsification and fat destabilization control (grade dependent), supporting smooth texture and meltdown stability.
- Supports fine air cell structure and stable overrun when used with stabilizers (system dependent).
Bakery applications
- Cake systems – selected grades can support batter aeration and fine crumb (often used with other emulsifiers).
- Bakery mixes – supports processing tolerance and consistent results in industrial production.
Confectionery & specialty foods
- Chocolate and compound coatings (selected systems) – may support emulsification and viscosity control (grade dependent).
- Confectionery fillings and creams – supports stable emulsions and smooth mouthfeel.
Formulation guidance
- Start with selecting an appropriate HLB/grade based on your system (oil-in-water beverage emulsion vs. foam/texture application).
- Processing matters: hydration/dispersibility can require warm water, high shear, or premix preparation depending on grade.
- In beverage emulsions, validate with droplet size distribution and accelerated stability (centrifuge/heat/cold cycling).
- In dairy/frozen desserts, evaluate overrun, texture, meltdown and storage stability under real conditions.
- Regulatory: confirm permitted uses, maximum levels and labeling requirements in each destination market and product category.
Grade selection & system support
Atlas can supply sucrose esters in multiple grades and help select the right HLB and processing approach for your application. We also support integrated solutions combining sucrose esters with other emulsifiers and stabilizers to achieve robust shelf-life performance. Share your product format, oil load, process conditions and stability targets—our team will recommend suitable grades and system concepts.
Discuss sucrose ester selectionQuality, regulatory & supply chain support for sucrose fatty acid esters
Atlas Global Trading Co. works with qualified sucrose ester manufacturers and manages logistics and documentation from Ankara, Türkiye, serving beverage, dairy, frozen dessert, bakery and confectionery customers worldwide.
Quality & documentation
- Supplied as food-grade sucrose esters (commonly E473) with agreed grade selection (HLB), quality parameters and impurity limits.
- Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet.
- Additional documentation can include GMO status, allergen declarations, dietary suitability, origin, Halal/Kosher certificates (where available) and other compliance files.
- Production sites typically operate under recognised quality and food safety systems such as HACCP and FSSC/ISO 22000; further certifications may be available on request.
- Customers remain responsible for regulatory compliance, permitted uses, maximum levels and labeling in destination markets.
Packaging, storage & logistics
- Standard packaging options include bags or cartons with inner liners (powders/beads); drum options may be available for certain grades.
- Store in a cool, dry, well-ventilated area, in tightly closed original packaging, away from moisture, heat and direct sunlight.
- Prevent moisture pickup that can cause caking; follow FIFO and handle powders gently to minimize dusting.
- Shelf life is defined on the product specification and COA; customers should verify dispersibility and performance during storage.
- Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara.
To receive a tailored offer, please share your intended application (beverage emulsion/cloud, dairy/plant-based drink, ice cream/frozen dessert, bakery, confectionery), oil/fat load and process method (mixing/homogenization/heating), target shelf life, annual volume, preferred packaging, documentation/certification requirements (Halal, Kosher, non-GMO, etc.) and destination markets. Our team will recommend suitable sucrose ester grades and integrated emulsification strategies.