Sucrose esters
Emulsifier, acceptable at typical doses.
- Category
- Emulsifiers, Stabilisers
- Acceptable daily intake
- 40 mg/kg body weight/day (EFSA)
- Vegan
- maybe
- Vegetarian
- maybe
What it is
A powerful emulsifier used to seamlessly blend fats and water into stable mixtures.
How it is used in food
Prevents ingredients from separating, keeping chocolate smooth and ensuring baked goods have a consistent crumb.
Commonly found in- Chocolate
- Baked goods
- Margarine
- Ice cream
Health and safety
Considered safe for consumption. Broken down and metabolized by the body during digestion.
Evaluated by EFSA and confirmed safe for use in food at authorized levels.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (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
- E473
Worth knowing
Without these emulsifiers, commercial peanut butter would separate into a solid block with a pool of oil on top.
Conclusion
Sucrose esters are a limited concern that is mainly relevant if you consume large quantities of processed chocolate and baked goods. EFSA has established an acceptable daily intake of 40 mg per kg of body weight for these emulsifiers, which are metabolised during normal digestion. For standard diets, sucrose esters remain a well-bounded additive.
References
- EFSA evaluation of E473 — EFSA
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Open the appEntry last reviewed 2026-07-28.
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