Sucrose esters of sucrose and fatty acids (E473) – what is it?
Sucrose and fatty acid esters, designated E473, are emulsifiers used in the food industry. They are chemicals used mainly to stabilize mixtures containing water and fats. They take the form of a white, odorless powder with a slightly sweet taste.
Sucrose esters of fatty acids are produced through a chemical process by reacting sucrose (sugar) with fatty acids such as oleic, palmitic or stearic fatty acid. The resulting product is then purified and stabilized before being used in the food industry.
Properties of Ester Sucrose and Fatty Acids (E473)
Ester sucrose and fatty acids have several important properties that make them useful in food production:
- Emulsification: Due to its chemical structure, E473 has the ability to emulsify, that is, distribute fat evenly in water. This makes it possible to obtain stable emulsions, such as mayonnaise or sauces, which do not delaminate after a long time.
- Stabilization: The addition of E473 also helps stabilize food products, preventing them from delaminating and losing consistency.
- Texture improvement: Ester Sucrose and Fatty Acids can also improve the texture of many products, giving them a silky or creamy texture.
Uses of Sucrose and Fatty Acid Esters (E473)
Sucrose and fatty acid esters (E473) are widely used in the food industry, including:
- Production of margarines and vegetable butter.
- Production of sauces, mayonnaise and salad dressings.
- Production of confectionery products, such as creams and fillings.
- Use in dairy products, such as ice cream and yogurt, to improve texture.
- Use in the meat industry to make pâtés, sausages and cold cuts.
Where to buy Ester of Sucrose and Fatty Acids (E473)?
The E473 product is widely available in grocery stores, both stationary and online. It can be found in the food additives sections or as part of prepared foods that require emulsification or stabilization.
Sucrose and Fatty Acid Esters (E473) and their functions in foods
Sucrose and fatty acid esters (E473) play a key role in food production, providing stability, uniformity and an attractive texture to many food products. Their use also makes it possible to create products with a longer shelf life, resulting in increased shelf life and convenience for consumers.
