Sucrose Fatty Acid Esters
Sucrose fatty acid esters E473 with HLB from 1 to 16, covering S-170 to S-1570 grades. Odourless emulsifier for beverages, dairy and bakery.
Key Specifications
| CAS number | 37318-31-3 |
|---|---|
| E number | E473 |
| HLB range | 1-16 by grade |
| Grades | S-170 / S-370 / S-770 / S-1170 / S-1570 |
| Form | Powder / pellet |
| Heavy metals | ≤ 10 mg/kg |
One chemistry, a full HLB ladder
Sucrose esters are sold as a series from HLB 1 to 16. The low-HLB grades are oil-soluble and used for W/O emulsions and anti-staling; the high-HLB grades are water-soluble and used for O/W emulsions and beverage cloud. Buying the right grade is the whole specification.
Tasteless, which matters in beverages
Unlike many emulsifiers, sucrose esters hydrolyse to sucrose and fatty acid, so they contribute no soapy or bitter note. That is why they are the default for coffee creamers and clear beverages where off-notes are immediately detectable.
Typical Applications
- Coffee creamers and whiteners — S-1570 at 0.3-0.5 percent stabilises the emulsion through retort and drying.
- Bakery anti-staling — S-370 at 0.3-0.5 percent complexes starch and extends softness by two to three days.
Frequently Asked Questions
Which grade for an O/W emulsion?
HLB 11-16. S-1170 and S-1570 cover most beverage and creamer systems.
Is it allowed in the EU?
Yes as E473, with maximum levels set per food category; check the annex before formulating.
Can it replace polysorbate?
Often yes in dairy and beverage, since both are high-HLB O/W emulsifiers, but the use level usually differs.
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