Sucrose Fatty Acid Esters

A family of nonionic emulsifiers produced by transesterification of sucrose with edible fatty acid methyl esters. The HLB range is the widest of any food emulsifier, from approximately 1 for fully substituted lipophilic grades to 16 for monoester-dominated hydrophilic grades.

White to off-white powder, beads, or paste depending on grade. Soluble or dispersible in water and oil according to HLB. Bland taste profile makes the family suitable for delicate flavor systems and dairy applications.

We supply food-grade Sucrose Fatty Acid Esters from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include S-1670 and S-1570 (HLB 16 and 15, water-soluble) for beverage and dairy emulsions, S-1170 (HLB 11) for general emulsion use, S-770 and S-570 (HLB 7 and 5) for cream and confectionery, and S-170 (HLB 1) for lipophilic applications. Fatty acid base is typically stearate, palmitate, oleate, or laurate.

Bulk and reduced-MOQ shipments. Batch-level COA covering monoester content, free sucrose, free fatty acids, HLB, and microbiology.

Sucrose fatty acid esters were developed in Japan during the 1950s and 1960s by the Mitsubishi-Kasei laboratories and the Ryoto group, who together established the commercial production technology that defines the modern category.

Production proceeds by transesterification of sucrose with fatty acid methyl esters in a polar solvent (DMSO or DMF) under alkaline catalysis, followed by solvent removal and purification. Modern processes use solvent-free or water-suspended routes for food-grade production.

Regulated as E473 in the EU, classified as Generally Recognized as Safe by the U.S. FDA under specific conditions of use, and approved by JECFA with an Acceptable Daily Intake of 30 mg per kg body weight (covering sucrose esters and sucroglycerides together).

Strategic positioning is twofold: the unmatched HLB range of the family allows a single chemistry to address virtually any emulsion problem, and the bland taste profile suits flavor-sensitive applications where mono-diglycerides or DATEM would contribute off-notes. Japan is the global center of sucrose ester production and the largest consumer of the category in food applications.

• UHT dairy beverages, coffee drinks, and reconstituted milk; heat-stable emulsifier for protein-fat systems
• Sterilized whipping cream and aerated dairy desserts
• Bakery cake aeration and sponge formulations; mid-HLB grades support batter aeration
• Bread crumb-softener systems; bakery-grade sucrose esters complement mono-diglycerides
• Beverage cloud emulsions and flavor oil delivery; high-HLB grades
• Ice cream and frozen desserts; controls fat destabilization and ice-crystal formation
• Confectionery, chocolate, and aerated fillings
• Anti-staling fruit and vegetable coatings; sucrose esters are approved as coating agents for fresh produce in Japan and some other markets
• Cosmetics and skincare emulsions; mild nonionic surfactant suitable for sensitive-skin formulations