Oligoesters of sucrose type I
Safe; verify origin if avoiding animal fats.
- Category
- Emulsifiers
- Vegan
- maybe
- Vegetarian
- maybe
What it is
A specific class of sucrose esters of fatty acids, functioning as powerful emulsifiers and stabilizers.
How it is used in food
This is a surface coating rather than an ingredient: sprayed or waxed onto fresh citrus, pomegranates, melons and similar fruit, it slows water loss and gas exchange through the peel, so the fruit stays firm and saleable for longer and less is wasted in transport and retail.
Commonly found in- Beverages
- Confectionery
Health and safety
Safe for consumption; breaks down into sugar and dietary fats.
EFSA's evaluation concluded there was no safety concern at the requested use levels for surface treatment of fruit: exposure is very low because the coating remains on the peel, and any that is eaten hydrolyses to sucrose and fatty acids. Authorisation is restricted to named fruits and requires 'surface treated' labelling.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Not approved | Not on the EU authorised list of food additives (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E473a
Worth knowing
It is one of the newest entries on the EU additive list, and an unusual one in that it is designed to stay on the part of the fruit most people throw away. It is made from sucrose and fatty acids — the same building blocks as sucrose esters (E 473) — but with short oligomeric chains that give a tougher, less water-soluble film.
Conclusion
Safe; verify origin if avoiding animal fats.
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Open the appEntry last reviewed 2026-07-28.
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