Sucroglycerides
The short version
A mixture of sucrose esters and mono- and diglycerides — a one-shot dairy and bakery emulsifier.
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
Manufactured by transesterification of sucrose with triglyceride fats — yields a mixed product of sucrose mono- and diesters together with mono- and diglycerides. The mixture's combined HLB is intermediate between the pure sucrose ester (E473) and pure MDG (E471).
How it's used
Used as a single-ingredient emulsifier in dairy desserts, ice creams, baked goods, and beverage emulsions where the mixed HLB delivers both o/w and w/o stabilization. Common in clouding-agent applications for beverages.
Safety profile
ADI of 40 mg/kg body weight (combined sucrose esters and sucroglycerides). Considered safe at typical use levels. Hydrolyzed in digestion to sucrose, glycerol, and fatty acids — all normal dietary components.
Physical & chemical properties
White to slightly yellow powder or waxy solid. Solubility behavior depends on the specific HLB of the lot.
Regulation worldwide
Permitted globally with maximum levels per category.
Educational information only. Not medical or dietary advice.