E474 – Sucroglycerides: Uses, Safety & Approval
E474 is the EU food additive code for sucrose esters of fatty acids, an approved emulsifier used to improve texture and stability in a wide range of food products.
Wissenswertes über "E474"
E474 is the EU food additive code for sucrose esters of fatty acids, an approved emulsifier used to improve texture and stability in a wide range of food products.
What is E474?
E474 is the European food additive number for sucroglycerides, which are mixtures of mono-, di- and triglycerides and sucrose esters of fatty acids. These compounds are produced by combining sucrose (table sugar) with natural fats and fatty acids. They belong to the class of emulsifiers and are widely used in the food industry to blend water and fat, improve texture, and extend the shelf life of products.
Origin and Production
Sucroglycerides are produced synthetically or through enzymatic processes using natural raw materials such as plant-based oils and fats (e.g., palm oil, sunflower oil) and sucrose. Depending on the fatty acids used and the degree of esterification, the resulting products have varying properties and applications.
Use in Food Products
E474 is used in a wide variety of food products, including:
- Baked goods and pastries
- Chocolate products and confectionery
- Dairy products and desserts
- Ice cream
- Margarine and spreads
- Chewing gum
- Ready meals and sauces
As an emulsifier, E474 ensures that fat and water blend evenly in food products and do not separate. This improves consistency, mouthfeel, and product stability.
Mechanism of Action
Sucroglycerides have both hydrophilic (water-attracting) and lipophilic (fat-attracting) molecular parts. This so-called amphiphilic structure allows them to act at the interface between water and fat, forming stable emulsions and preventing phase separation, thus maintaining a uniform texture in food products.
Approval and Safety
E474 is approved as a food additive in the European Union under Regulation (EC) No. 1333/2008. The European Food Safety Authority (EFSA) has evaluated sucroglycerides and classified them as safe when used within permitted quantities. The maximum permitted levels vary by food category.
An acceptable daily intake (ADI) of 0–10 mg per kg of body weight has been established. When used as intended, no health concerns are expected for the general population.
Possible Intolerances
In sensitive individuals, excessive consumption of foods with high emulsifier content may in rare cases lead to gastrointestinal discomfort such as bloating or diarrhea. People with known sensitivities to certain fatty acid sources (e.g., palm oil) should check ingredient labels. Allergic reactions to E474 are very rare but cannot be entirely excluded.
Labeling
In the European Union, food products containing E474 must list this substance in the ingredients as either E474 or sucroglycerides.
References
- European Food Safety Authority (EFSA): Re-evaluation of sucrose esters of fatty acids (E 473) and sucroglycerides (E 474) as food additives. EFSA Journal, 2020.
- European Parliament and Council of the EU: Regulation (EC) No. 1333/2008 on food additives, Brussels 2008.
- Baines, D. & Seal, R. (eds.): Natural Food Additives, Ingredients and Flavourings. Woodhead Publishing, 2012.
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Related search terms: E474 + Sucrose esters of fatty acids + Sucroglycerides