Sucroglycerides is a complex chemical compound of sucrose esters and mono- and diglycerides obtained by the reaction of sucrose with fatty acids, edible oil (palm, tallow or coconut) or other natural triglycerides with or without a solvent.

What it is used for and where

Food

Ingredient listed in the European food additives list as E474, emulsifier and are used as non-ionic surface agents. From a food production point of view, they are interesting additives as they have easy dispersibility in water and a non-invasive taste.

Safety

In 2004, the Panel on Food Additives, considering all toxicity data with an overall NOAEL of 2000 mg/kg bw/day, considered that a group ADI of 40 mg/kg bw/day could be established for sucrose esters of fatty acids (E 473) and sucroglycerides (E 474). However, in light of tolerance studies in humans, the Panel wishes to emphasise that at daily doses exceeding 2 g/day in adults, these substances may cause gastrointestinal symptoms. The ADI concerns products containing mono-, di- and triesters with a tetra- and higher ester content of no more than 10%.  Conservative estimates of chronic intake of sucrose esters of fatty acids (E 473) and sucroglycerides (E 474) in the adult population were above 20 mg/kg bw/day at the 95th percentile. In young children, conservative estimates of chronic intake approach the ADI. Estimates of chronic intake need to be refined.  Based on current maximum permitted levels, for a range of foods and beverages, a single consumption occasion would lead to intakes of sucrose esters of fatty acids (E 473) and sucroglycerides (E 474) of the order of 1 g. A high intake in one day can therefore be expected, especially in children (1).
In 2010, the Panel on Food Additives concluded that sucrose esters of fatty acids produced by the new manufacturing method do not present a safety concern, provided the overall exposure is within the ADI of 40 mg/kg bw/day (2).

References_____________________________________________________________________

(1) European Food Safety Authority (EFSA), 2004. Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on Sucrose esters of fatty acids E 473 and sucroglycerides E 474. EFSA Journal, 2(11), p.106.

(2) EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), 2010. 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 Journal, 8(3), p.1512