Sucrose Esters of Fatty Acids
The short version
Sucrose-derived emulsifiers — used in beverages, baking, and pharmaceutical formulations.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Synthesized by esterifying sucrose with fatty acids from vegetable oils. Developed in Japan in the 1950s, widely adopted in Asian and increasingly in global markets.
How it's used
Used in bakery products (cake batters, bread), beverages (clouding agents), dairy products, and infant formula. The wide range of available HLB values (degree of esterification) allows tailoring to specific emulsification needs.
Safety profile
ADI of 40 mg/kg body weight (combined sucrose esters and sucroglycerides). Considered safe at typical use levels. Hydrolyzes in digestion to sucrose and fatty acids, both normal nutritional components.
Physical & chemical properties
White to slightly yellow powder or waxy solid. Solubility and emulsifying properties vary widely with the degree of esterification (mono- through poly-esters).
Regulation worldwide
Permitted globally with maximum levels per category.
Educational information only. Not medical or dietary advice.