My diet:

E473 Sucrose esters of fatty acids

E473EmulsifiersOrigin: Plant or animal
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Every diet

VeganDepends

Sucrose esters use fatty acids that may be animal or vegetable.

Gluten-freeYes
HalalDepends

Sucrose esters need a halal check on the fat.

KosherDepends

Sucrose esters need a kosher check on the fat.

KetoYes
Low-FODMAPYes
The short answer
Sucrose esters (E473) are sugar bonded to fatty acids, used to stabilize sauces, drinks and bakery goods. They are approved within a daily limit. They are not sucralose, and the fat source decides whether they are vegan.
Generally safe

Fine for most people at normal amounts.

E-numberE473
Comes fromPlant or animal
What it doesEmulsifiers
Glycemic index—
Daily limit40 mg/kg
Also calledSucrose esters of fatty acids, Sugar esters

Rules by country

🇺🇸 US FDAApproved with limits
🇪🇺 European UnionApproved with limits
🇨🇦 Health CanadaApproved with limits
CaliforniaNo extra rules

Sucrose esters are approved with limits in the US, the EU and Canada. JECFA's daily limit is 40 mg per kg of body weight. They are not the same thing as sucralose, even though both start from sucrose.

How much is too much? (Acceptable Daily Intake)

2.8 gper day is the safe upper limit

Based on 40 mg per kg of body weight (EFSA / JECFA). A 20 kg (44 lb) child: 800 mg a day.

What is it?

One end of the molecule loves water and the other loves fat, so sucrose esters hold creamy sauces and canned coffee drinks together. Bakers also use them to strengthen dough.

Where it comes from: These emulsifiers are table-sugar molecules bonded to fatty acids. The sugar is plant sucrose. The fatty acids may come from vegetable oil or from animal fat.

Why it’s in food

  • Stabilizes canned coffee
  • Emulsifies sauces
  • Strengthens dough
  • Improves powdered drinks

Often found in

Canned coffee drinksCream saucesBreadIce creamPowdered mixesWhipped toppings

Also listed as: Sucrose esters of fatty acids, Sugar esters, Sucrose esters

Health & gut impact

Daily limitConcern

The 40 mg per kg limit for sucrose esters sits above the amount used to stabilize a drink or a dough.

JECFA evaluation of sucrose esters of fatty acids

Not sucraloseConcern

Sucralose is a chlorinated sweetener (E955). Sucrose esters are emulsifiers and are not sweet in that way.

21 CFR 172.859

What can I use instead?

Lecithin

Ratio: Recipe dependent

Best for: Sauces and dough

Mono- and diglycerides

Ratio: Baker's ratio

Best for: Bread crumb

Related

More emulsifiers:

Ammonium phosphatides E442Ammonium phosphatides (E442) are a chocolate emulsifier made from vegetable oil. They are an alternative to soy lecithin when a recipe needs chocolate to flow, and they are considered safe.Generally safeBrominated vegetable oil (BVO)Brominated vegetable oil (BVO) kept the citrus flavor from floating to the top of some sodas. The FDA banned it in 2024 because of thyroid effects, so check older or imported citrus drinks.Best to avoidDATEM (Diacetyl tartaric acid esters of mono- and diglycerides) E472eDATEM (E472e) is a dough strengthener that gives sandwich bread its tall, soft crumb. It's safe, but the fat it's made from may be animal-based.Generally safeLecithin (Soy / Sunflower) E322Lecithin (E322) is a natural fat from soy or sunflower that keeps chocolate, dressings and baked goods smooth. It's safe, vegan and gluten-free. People with a soy allergy should look for sunflower lecithin.Generally safe

Common questions

Are sucrose esters a kind of Splenda?

No. Splenda is sucralose, a sweetener. Sucrose esters are emulsifiers made by attaching fats to sugar.

Is Sucrose esters of fatty acids safe?

Generally safe (85/100). Sucrose esters are approved with limits in the US, the EU and Canada. JECFA's daily limit is 40 mg per kg of body weight. They are not the same thing as sucralose, even though both start from sucrose.

Is Sucrose esters of fatty acids vegan?

Depends. Sucrose esters use fatty acids that may be animal or vegetable.

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Scientific sources & regulatory citations
  • 21 CFR 172.859 (US FDA)
  • EFSA OpenFoodTox: E473
  • JECFA evaluation of sucrose esters of fatty acids
  • 21 CFR 172.859

INS 473