Food use
Food-use source coverage is present in the current record.
The ingredient appears in food-oriented source coverage or allowed-use references, which makes food use easier to support than a context with no domain signal at all.
- food
Sucrose esters of fatty acids
40/100 · High conf.
Concern score
40/100Moderate concern based on regulatory listings.
High confidence
Sucrose esters of fatty acids in plain language
Used in food as an emulsifier.
- Emulsifier
- Moderate concern: no hazard classifications on record.
Why it's flagged
EFSA OpenFoodTox genotoxicity classification: No data. Source: EFSA AFC 2004
The score describes this ingredient's chemical identity — its hazard profile from published classifications and regulatory status — not the safety of any product it appears in.
Regulation
No restrictions found. Sucrose esters of fatty acids appears in these published regulatory listings.
EUEFSAEFSA opinion4 entries
- Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on Sucrose esters of fatty acids, E 473 and sucroglycerides, E 474 based on a request from the Commission related to Sucrose Esters of Fatty Acids (E 473) (EFSA AFC)Source →
- Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive (EFSA ANS)Source →
- Scientific Opinion on the exposure assessment of sucrose esters of fatty acids (E 473) from its use as food additive (EFSA ANS)Source →
- Scientific Opinion on the safety of sucrose esters of fatty acids prepared from vinyl esters of fatty acids and on the extension of use of sucrose esters of fatty acids in flavourings (EFSA ANS)Source →
GLOBALJECFA0-30 mg/kg bwJECFA evaluation lists ADI 0-30 mg/kg bw. Functional class: emulsifier.
- JECFA evaluation lists ADI 0-30 mg/kg bw. Functional class: emulsifier.Source →
Expert safety opinions
Independent scientific assessments cited by the records we hold, with the year and link where the record gives one.
JECFA
Joint FAO/WHO Expert Committee on Food Additives
JECFA evaluation lists ADI 0-30 mg/kg bw. Functional class: emulsifier.
Year not recorded · GLOBAL JECFA listing · Read the source →
EFSA
European Food Safety Authority
Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on Sucrose esters of fatty acids, E 473 and sucroglycerides, E 474 based on a request from the Commission related to Sucrose Esters of Fatty Acids (E 473) (EFSA AFC)
2004 · EU EFSA listing · Read the source →
Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive (EFSA ANS)
2018 · EU EFSA listing · Read the source →
Scientific Opinion on the exposure assessment of sucrose esters of fatty acids (E 473) from its use as food additive (EFSA ANS)
2012 · EU EFSA listing · Read the source →
Scientific Opinion on the safety of sucrose esters of fatty acids prepared from vinyl esters of fatty acids and on the extension of use of sucrose esters of fatty acids in flavourings (EFSA ANS)
2010 · EU EFSA listing · Read the source →
Evidence & sources
No graded research studies for Sucrose esters of fatty acids yet. This record is compiled from the published data sources below — registries and regulatory listings, not study findings.
Suitability
Context-specific fit derived from published classifications and the current ingredient evidence profile.
Good fit
Fragrance avoidance
No fragrance-linked caution surfaced in the current profile.
This ingredient does not currently read as a fragrance-linked driver in the published evidence and hazard profile.