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Sucrose esters

Sucrose esters suppliers and sourcing guide

Sucrose esters are nonionic emulsifiers made by esterifying sucrose with fatty acids, usually from palm, other vegetable oils or tallow. They are mixtures of mono-, di- and tri-esters, and the ratio sets the HLB value, from oil-loving grades for fats and chocolate to water-loving grades for beverages and creamers. They are sold as powders, flakes or pellets, labeled by HLB and fatty acid type such as stearate, palmitate or laurate.

See suppliersWhat to ask for on the COA
Also known as
Sucrose fatty acid esters · Sucrose esters of fatty acids · E473 · Sugar esters
Facts checked
November 2026

Forms and grades of sucrose esters

Suppliers sell different products under the same name. Specify the one you need.

  • High-HLB grades

    Mostly monoesters (HLB roughly 11 to 16), dispersible in water, used in beverages, creamers and whipped products.

  • Low- and mid-HLB grades

    Higher in di- and tri-esters, used in fats, chocolate, baked goods and as crystallization modifiers.

  • Fatty acid types

    Stearate, palmitate, laurate or oleate esters, which change melting behavior and emulsifying properties.

  • Powder, flake or pellet

    Physical forms chosen for dosing and dusting; powders hydrate faster.

  • Palm-free or RSPO

    Grades declared by fatty acid source, which matters for palm policies and vegetarian labels.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Ester content and distribution
Total mono-, di- and tri-ester content, and the monoester share, by HPLC or GC, against the supplier's HLB grade.
Free sucrose
Residual free sucrose by HPLC.
Residual solvents
Solvents such as ethyl acetate, methyl ethyl ketone, dimethyl sulfoxide or isobutyl alcohol by headspace GC, depending on the process used.
Acid value
Free fatty acid level by titration.
Heavy metals
Lead, and often arsenic, cadmium and mercury, by ICP-MS or AAS against the supplier's specification or Food Chemicals Codex (FCC) limits.
Loss on drying and residue on ignition
Moisture and ash results for the powder.

Storage, lots and expiry

Storage and shelf life

Keep sucrose esters sealed in a cool, dry place away from humidity, since powders absorb moisture and can cake. Avoid warm storage, which softens low-melting grades. Shelf life is set by the supplier's specification, with a retest of acid value and appearance for aged stock.

Lots and expiry dates

HLB grade and monoester content define function, so record the exact grade and the ester distribution from each COA. Check residual solvent results on each lot, and keep fatty acid source documentation for label claims.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 172.859 permits sucrose fatty acid esters, the mono-, di- and tri-esters of sucrose with fatty acids, as a food additive and names the solvents allowed in their preparation.

    Source: ecfr.gov (opens in a new tab)

  • Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes sucrose esters of fatty acids.

    Source: canada.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Sucrose esters suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking sucrose esters suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of sucrose esters can brands buy?

Common forms include high-HLB grades, low- and mid-HLB grades, fatty acid types, powder, flake or pellet and palm-free or RSPO. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for sucrose esters include?

Expect ester content and distribution, free sucrose, residual solvents, acid value, heavy metals and loss on drying and residue on ignition, each with its method, specification and result for that lot.

How should sucrose esters be stored?

Keep sucrose esters sealed in a cool, dry place away from humidity, since powders absorb moisture and can cake. Avoid warm storage, which softens low-melting grades. Shelf life is set by the supplier's specification, with a retest of acid value and appearance for aged stock.

What is the regulatory status of sucrose esters?

21 CFR 172.859 permits sucrose fatty acid esters, the mono-, di- and tri-esters of sucrose with fatty acids, as a food additive and names the solvents allowed in their preparation. Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes sucrose esters of fatty acids.

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