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Sucrose esters of fatty acids (E473)

Sucrose esters of fatty acids (E473) is one of the markers Open Food Facts uses to classify a food as ultra-processed (NOVA group 4).

What it is and why it counts

Emulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff.

Cosmetic additives

NOVA calls these additives "cosmetic": they change how a product looks, feels or tastes rather than keeping it safe to eat. Their presence is one of the two defining signs of an ultra-processed food.

Function

Emulsifier
Emulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff.
Stabiliser
Stabilisers are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff, substances which stabilise, retain or intensify an existing colour of a foodstuff and substances which increase the binding capacity of the food, including the formation of cross-links between proteins enabling the binding of food pieces into re-constituted food.

Functional class definitions from the EU food additives regulation, via Open Food Facts.

More about sucrose esters of fatty acids (E473) on Wikidata

Where it turns up

Sucrose esters of fatty acids (E473) appears in 45 of the 40,000 products on this site (0%).

Products containing sucrose esters of fatty acids (E473)

How the NOVA classification works