E473 - Sucrose Esters Of Fatty Acids

Author: Alexander Bruni Time for reading: ~1 minutes Last Updated: August 08, 2022

CHAPTERS (Table Of Contents)

Characteristic: The additive is a stabilizer that preserves the viscosity and improves the consistency of food products. It is used as an emulsifier. E 473 has a gel-like structure, these are

Characteristic

The additive is a stabilizer that preserves the viscosity and improves the consistency of food products. It is used as an emulsifier.

E 473 has a gel-like structure, these are soft pieces or powder with white or gray color, the taste is bitter-sweet. The composition of the additive includes nutrients such as sugar, fat or fatty acids, but the complexity of their preparation does not allow esters to be considered ideal emulsifying agents. E 473 is difficult to dissolve in water, its treatment requires mandatory dissolution in alcohol or glycol.

Use

Fatty acid esters refer to emulsifiers for the oil-water system. Unlike mono- and triesters, insoluble in fat and water, they work perfectly in the composition of pasta improvers.

The additive is widely used in the production of:

cream, dairy drinks, ice cream, fruit fillings;
desserts, confectionery, mousses, creams;
dietary products;
pastry;
powders for making beverages and sauces;
for surface treatment of fruits.

E 473 is used to increase the volume of pasta, the dough is added in powder form and the amount should not exceed 0.2% by weight of the product.

Impact on humans

The supplement is broken down in the human body with the help of enzymes. It is considered harmless and its addition to food is allowed. It is not an allergen and has no adverse effects on humans.

E473 - Sucrose Esters Of Fatty Acids

CHAPTERS (Table Of Contents)

Characteristic

Use

Impact on humans

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