Sucroglycerides

E number E474INS 474

Listed as an emulsifier by Codex.

Listed as emulsifiers (Codex)

Sucroglycerides are a mixture of sucrose esters and mono- and diglycerides, produced in one step rather than blended. They are used in dairy products, baked goods and drinks.

Where it is and isn’t permitted

Status of Sucroglycerides by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandNo listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it.
CanadaHealth CanadaNo listing matchedHealth Canada’s lists name additives without E or INS numbers, so this site matches them by exact name. A substance listed there under a name this site does not recognise has no row here.
European UnionEuropean Commission / EFSAPermitted, with conditions

29 food categories

highest permitted level 50,000 mg/l

Show every food category
  • 1.4 flavoured fermented milk products including heat-treated products — 5,000 mg/lPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 5000 mg/l.
  • 1.6.3 other creams — 5,000 mg/kgPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 5000 mg/kg. only sterilised cream and sterilised cream with reduced fat content. Note 1: The additives may be added individually or in combination.
  • 1.8 Dairy analogues, including beverage whiteners — 5,000 mg/kgPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 5000 mg/kg. only milk and cream analogues.
  • 12.5 Soups and broths — 2,000 mg/kgPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 2000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 12.6 Sauces — 10,000 mg/kgPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 10000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — 5,000 mg/kgPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 5000 mg/kg.
  • 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — 50,000 mg/kgPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 50000 mg/kg.
  • 14.1.4 Flavoured_drinks — 5,000 mg/lPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 5000 mg/l. only aniseed-based, dairy-based, coconut and almond drinks.
  • 14.1.5.2 other — 1,000 mg/lPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 1000 mg/l. only canned liquid coffee. Note 1: The additives may be added individually or in combination.
  • 14.2.3 Cider and perry — 5,000 mg/lPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 5000 mg/l. Note 1: The additives may be added individually or in combination.
  • 14.2.4 Fruit wine and made wine — 5,000 mg/lPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 5000 mg/l.
  • 14.2.5 Mead — 5,000 mg/lPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 5000 mg/l. Note 24: Ingoing amount, residues not detectable.
  • 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787 — 5,000 mg/lPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 5000 mg/l. except: category 2 of Annex I of Regulation (EU) 2019/787’. Note 1: The additives may be added individually or in combination.
  • 14.2.7.1 Aromatised wines — 5,000 mg/lPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 5000 mg/l. Note 1: The additives may be added individually or in combination.
  • 14.2.7.2 Aromatised wine-based drinks — 5,000 mg/lPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 5000 mg/l. Note 1: The additives may be added individually or in combination.
  • 14.2.7.3 Aromatised wine-product cocktails — 5,000 mg/lPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 5000 mg/l. Note 1: The additives may be added individually or in combination.
  • 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 % — 5,000 mg/lPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 5000 mg/l. Note 1: The additives may be added individually or in combination.
  • 16 Desserts excluding products covered in category 1 3 and 4 — 5,000 mg/kgPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 5000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’, — quantum satisPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. quantum satis. Note 1: The additives may be added individually or in combination.
  • 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — quantum satisPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. quantum satis. Note 1: The additives may be added individually or in combination.
  • 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — 5,000 mg/kgPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 5000 mg/kg.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 10,000 mg/kgPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 10000 mg/kg. only fat emulsions for baking. Note 1: The additives may be added individually or in combination.
  • 3 edible ices — 5,000 mg/kgPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 5000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 4.1.1 entire fresh fruit and vegetables — quantum satisPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. quantum satis. only fresh fruits, surface treatment. Note 1: The additives may be added individually or in combination.
  • 5.2 Other confectionery including breath freshening micro-sweets — 5,000 mg/kgPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 5000 mg/kg. only sugar confectionery.
  • 5.3 chewing gum — 10,000 mg/kgPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 10000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — 5,000 mg/kgPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 5000 mg/kg.
  • 7.2 Fine bakery wares — 10,000 mg/kgPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 10000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 8.3.2 Heat-treated meat products — 5,000 mg/kgPermitted as a member of Sucrose esters of fatty acids-sucroglycerides. ML = 5000 mg/kg. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben. Note 1: The additives may be added individually or in combination.
Regulation (EC) No 1333/2008, Annex IIand 28 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

28 food categories

highest permitted level 10,000 mg/kg or mg/l

Show every food category
  • 1.4 Flavoured fermented milk products including heat-treated products — 5,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 5000.
  • 1.6.3 Other creams — 5,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 5000. only sterilised cream and sterilised cream with reduced fat content. Note (1): The additives may be added individually or in combination.
  • 1.8 Dairy analogues, including beverage whiteners — several limitsPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. (1) ML 5000: only cream analogues; (2) ML 20000: only beverage whiteners. Note (1): The additives may be added individually or in combination.
  • 12.5 Soups and broths — 2,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 2000. Note (1): The additives may be added individually or in combination.
  • 12.6 Sauces — 10,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 10000. Note (1): The additives may be added individually or in combination.
  • 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — 5,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 5000. Note (1): The additives may be added individually or in combination.
  • 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — 5,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 5000. Note (1): The additives may be added individually or in combination.
  • 14.1.4 Flavoured drinks — several limitsPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. (1) ML 5000: only aniseed-based, dairy-based, coconut and almond drinks; (2) ML 10000: only powders for the preparation of hot beverages. Note (1): The additives may be added individually or in combination.
  • 14.1.5.2 Other — several limitsPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. (1) ML 1000: only canned liquid coffee; (2) ML 10000: only powders for the preparation of hot beverages. Note (1): The additives may be added individually or in combination.
  • 14.2.3 Cider and perry — 5,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 5000. Note (1): The additives may be added individually or in combination.
  • 14.2.4 Fruit wine and made wine — 5,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 5000.
  • 14.2.5 Mead — 5,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 5000. Note (24): Ingoing amount, residues not detectable.
  • 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — 5,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 5000. except: whisky, whiskey. Note (1): The additives may be added individually or in combination.
  • 14.2.7.1 Aromatised wines — 5,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 5000. Note (1): The additives may be added individually or in combination.
  • 14.2.7.2 Aromatised wine-based drinks — 5,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 5000. Note (1): The additives may be added individually or in combination.
  • 14.2.7.3 Aromatised wine-product cocktails — 5,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 5000. Note (1): The additives may be added individually or in combination.
  • 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — 5,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 5000. Note (1): The additives may be added individually or in combination.
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — 5,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 5000. Note (1): The additives may be added individually or in combination.
  • 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. quantum satis. Note (1): The additives may be added individually or in combination.
  • 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. quantum satis. Note (1): The additives may be added individually or in combination.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 10,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 10000. only fat emulsions for baking. Note (1): The additives may be added individually or in combination.
  • 3 Edible ices — 5,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 5000. Note (1): The additives may be added individually or in combination.
  • 4.1.1 Entire fresh fruit and vegetables — quantum satisPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. quantum satis. only fresh fruits, surface treatment. Note (1): The additives may be added individually or in combination.
  • 5.2 Other confectionery including breath refreshening microsweets — 5,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 5000. only sugar confectionery.
  • 5.3 Chewing gum — 10,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 10000. Note (1): The additives may be added individually or in combination.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — 5,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 5000.
  • 7.2 Fine bakery wares — 10,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 10000. Note (1): The additives may be added individually or in combination.
  • 8.3.2 Heat-treated meat products — 5,000 mg/kg or mg/lPermitted as a member of E 473–474: Sucrose esters of fatty acids, Sucroglycerides. ML = 5000. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben. Note (1): The additives may be added individually or in combination. Note (41): Expressed on fat basis.
Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), via E 473–474: Sucrose esters of fatty acidsand 27 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyNo listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug SafetyNo listing matchedThis site imports Part III of South Korea’s Standards and Specifications for Food Additives, matched by CAS number, then INS number, then exact name. Mixed preparations and sanitisers are not imported, and an entry whose identifiers disagreed with a page’s is held for review, so an empty row does not show that South Korea does not permit the substance.
United StatesFood and Drug AdministrationNot listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

55 food categories

highest permitted level 20,000 mg/kg

Show every food category and its notes
  • 01.1.2 Other Fluid Milk (plain) — 1,000 mg/kg
    • Note 410 Excluding lactose reduced milks.
  • 01.1.4 Flavoured Fluid Milk Drinks — 5,000 mg/kg
    • Note 629 Except for products conforming to the Standard for Fermented Milks (CXS 243-2003): as an emulsifier in flavoured fermented milks and flavoured drinks based on fermented milks, heat treated or not after fermentation.
  • 01.3.2 Beverage whiteners — 20,000 mg/kg
    • Note XS250 Excluding products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat (CODEX STAN 250-2006).
    • Note XS252 Excluding products conforming to the Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat (CODEX STAN 252-2006).
  • 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) — 5,000 mg/kg
    • Note 626 Except for use in products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) as an emulsifier.
  • 01.4.3 Clotted cream (plain) — 5,000 mg/kg
    • Note 621 For use in products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) only, as an emulsifier.
  • 01.4.4 Cream analogues — 10,000 mg/kg
  • 01.5.1 Milk powder and cream powder (plain) — 10,000 mg/kg
    • Note 536 For use as an emulsifier only.
    • Note XS207 Excluding products conforming to the Standard for Standard for Milk Powders and Cream Powder (CXS 207-1999)
    • Note XS290 Excluding products conforming to the Standard for Standard for Edible Casein Products (CXS 290-1995).
  • 01.5.2 Milk and cream powder analogues — 5,000 mg/kg
    • Note 350 For use at 10,000 mg/kg in cream powder analogues only.
    • Note XS251 Excluding products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006).
  • 01.6.4 Processed cheese — 3,000 mg/kg
  • 01.6.5 Cheese analogues — 10,000 mg/kg
  • 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 5,000 mg/kg
    • Note 629 Except for products conforming to the Standard for Fermented Milks (CXS 243-2003): as an emulsifier in flavoured fermented milks and flavoured drinks based on fermented milks, heat treated or not after fermentation.
  • 02.2.2 Fat spreads, dairy fat spreads and blended spreads — 10,000 mg/kg
    • Note 360 In dairy fat spreads limited to products with < 70% fat content or baking purposes only.
    • Note 557 Except for use in products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006), as an emulsifier only.
  • 02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions — 5,000 mg/kg
    • Note 102 For use in fat emulsions for baking purposes only.
    • Note 363 For use at 50,000 mg/kg for emulsified oils used in the production of noodles or bakery products.
  • 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 — 5,000 mg/kg
  • 03.0 Edible ices, including sherbet and sorbet — 5,000 mg/kg
  • 04.1.1.2 Surface-treated fresh fruit — 1,500 mg/kg
    • Note 453 For use as a glaze where such surface treatment is allowed for application to the surface of fresh fruit.
    • Note 684 Sucrose esters of fatty acids (INS 473) and Sucrose oligoester, Type I and Type II (INS 473a) only.
  • 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk — 1,500 mg/kg
    • Note XS314R Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).
  • 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 5,000 mg/kg
  • 04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 — 5,000 mg/kg
    • Note XS38 Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
    • Note XS259R Excluding products conforming to the Codex Regional Standard for Tehena (CODEX STAN 259R-2007).
    • Note XS308R Excluding products conforming to the Regional Standard for Harissa (Red Hot Pepper Paste) (CXS 308R-2011).
    • Note XS321 Excluding products conforming to the Standard for Ginseng Products (CXS 321-2015).
    • Note 536 For use as an emulsifier only.
  • 05.1.1 Cocoa mixes (powders) and cocoa mass/cake — 10,000 mg/kg
    • Note 97 On the final cocoa and chocolate product basis.
    • Note XS141 Excluding products conforming to the Standard for Cocoa (Cacao) Mass (Cocoa/chocolate liquor) and Cocoa Cake (CODEX STAN 141-1983).
  • 05.1.2 Cocoa mixes (syrups) — 10,000 mg/kg
  • 05.1.3 Cocoa-based spreads, incl. fillings — 10,000 mg/kg
    • Note XS86 Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).
  • 05.1.5 Imitation chocolate, chocolate substitute products — 6,000 mg/kg
  • 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3, and 05.4 — 5,000 mg/kg
    • Note XS309R Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
  • 05.3 Chewing gum — 12,000 mg/kg
  • 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 5,000 mg/kg
    • Note 387 Except for use at 20000 mg/kg in powdered sugar for fine bakery wares.
  • 06.3 Breakfast cereals, including rolled oats — 10,000 mg/kg
  • 06.4.1 Fresh pastas and noodles and like products — 2,000 mg/kg
    • Note 370 For use in noodles, skin or crusts for spring rolls, wontons, and shou mai only.
  • 06.4.2 Dried pastas and noodles and like products — 4,000 mg/kg
    • Note 211 For use in noodles only.
  • 06.4.3 Pre-cooked pastas and noodles and like products — 2,000 mg/kg
    • Note 194 For use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006) only.
    • Note XS364R Excluding use in products conforming to the Regional standard for quick-frozen dumplings (CXS 364R-2026).
  • 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 5,000 mg/kg
  • 06.6 Batters (e.g. for breading or batters for fish or poultry) — 10,000 mg/kg
  • 06.7 Pre-cooked or processed rice products, including rice cakes (Oriental type only) — 10,000 mg/kg
    • Note 184 Except for use in products conforming to the Regional Standard for Cooked Rice Wrapped in Plant Leaves (CXS 355R-2023): sucrose esters of fatty acids (INS473) and sucrose oligoesters, Type I and Type II (INS 473a), as stabilizers.
  • 06.8.1 Soybean-based beverages — 20,000 mg/kg
    • Note 642 Except for use in composite/ flavoured soybean beverages and soybean-based beverages conforming to the Regional Standard for Non-Fermented Soybean Products (Asia) (CXS 322R-2015) as an emulsifier.
  • 07.1 Bread and ordinary bakery wares and mixes — 3,000 mg/kg
  • 07.2 Fine bakery wares (sweet, salty, savoury) and mixes — 10,000 mg/kg
  • 08.2.2 Heat-treated processed meat, poultry, and game products in whole pieces or cuts — 5,000 mg/kg
    • Note 15 On the fat or oil basis.
    • Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).
    • Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
  • 08.3.2 Heat-treated processed comminuted meat, poultry, and game products — 5,000 mg/kg
    • Note 15 On the fat or oil basis.
    • Note 373 For use in sausage only.
    • Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).
    • Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).
    • Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).
  • 09.2.4.1 Cooked fish and fish products — 4,500 mg/kg
    • Note 241 For use in surimi products only.
  • 10.4 Egg-based desserts (e.g. custard) — 5,000 mg/kg
  • 12.2.1 Herbs and spices — 2,000 mg/kg
    • Note 422 For use in curry roux only.
    • Note XS326 Excluding products conforming to the Standard for Black, White and Green Peppers (CODEX STAN 326-2017).
    • Note XS327 Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).
    • Note XS328 Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).
    • Note XS342 Excluding products conforming to the Standard for Dried Oregano (CXS 342-2021).
    • Note XS343 Excluding products conforming to the Standard for dried roots, rhizomes and bulbs: Dried or dehydrated ginger (CXS 343-2021).
    • Note XS344 Excluding products conforming to the Standard for dried floral parts: Cloves (CXS 344-2021).
    • Note XS345 Excluding products conforming to the Standard for Dried Basil (CXS 345-2021).
    • Note XS347 Excluding products conforming to the Standard for dried or dehydrated garlic (CXS 347-2019).
    • Note XS351 Excluding products conforming to the Standard for Dried Floral Parts - Saffron (CXS 351-2022).
    • Note XS352 Excluding products conforming to the Standard for Dried Seeds – Nutmeg (CXS 352-2022).
    • Note XS353 Excluding products conforming to the Standard for Dried or Dehydrated Chilli Pepper and Paprika (CXS 353-2022).
  • 12.2.2 Seasonings and condiments — 20,000 mg/kg
    • Note 423 For use in dashi and furikake only.
    • Note 424 For use as a glazing agent.
  • 12.5 Soups and broths — 2,000 mg/kg
  • 12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dips) — 2,000 mg/kg
    • Note 426 Except for use in concentrated marinades applied to food at 20,000 mg/kg.
  • 12.6.2 Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy) — 10,000 mg/kg
    • Note 537 Except for use at 5000 mg/kg in products conforming to the Regional Standard for Chilli Sauce (CXS 306R-2011).
  • 12.6.3 Mixes for sauces and gravies — 10,000 mg/kg
    • Note 127 On the served to the consumer basis.
  • 12.6.4 Clear sauces (e.g. fish sauce) — 10,000 mg/kg
    • Note XS302 Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).
  • 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) — 5,000 mg/kg
    • Note 566 Excluding products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022).
  • 13.4 Dietetic formulae for slimming purposes and weight reduction — 5,000 mg/kg
  • 13.6 Food supplements — 20,000 mg/kg
  • 14.1.4 Water-based flavoured drinks, including "sport," “energy,” or "electrolyte" drinks and particulated drinks — 200 mg/kg
    • Note 219 Except for use in non-alcoholic aniseed-based, coconut-based, and almond-based drinks at 5 000 mg/kg.
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — 1,000 mg/kg
    • Note 176 For use in canned liquid coffee only.
  • 14.2.6 Distilled spirituous beverages containing more than 15% alcohol — 5,000 mg/kg
    • Note 431 Excluding use in whiskey.
  • 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers) — 5,000 mg/kg
    • Note 536 For use as an emulsifier only.
  • 15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) — 5,000 mg/kg
    • Note 433 For use in rice crackers and potato snacks only.
CXS 192-1995 Table One, INS 474and 54 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

European Union1,000 mg/kg – 50,000 mg/kg26 numeric limit, 3 quantum satis
Great Britain2,000 mg/kg – 10,000 mg/kg22 numeric limit, 3 several limits, 3 quantum satis
Codex Alimentarius200 mg/kg – 20,000 mg/kg55 numeric limit

What it is made from

Made by reacting sucrose directly with an edible fat or oil, which yields both sucrose esters and glycerides together. The fat may be plant or animal.

  • Vegan status depends on the source
  • Vegetarian status depends on the source
  • May raise a halal question
  • May raise a kosher question

This is not an omission. What this additive is made from is not fixed — depending on the manufacturer it may be plant, animal or microbial in origin, nobody is required to say which, and the same product can change source between production runs. Ask the manufacturer if it matters to you; a label cannot answer it.

Compare other additives on the dietary indexes.

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Assayno less than 40 %no less than 40 %
Sulphated ashno more than 2 %no more than 2 %
Leadno more than 2 mg/kgno more than 2 mg/kg
Arsenicno more than 3 mg/kg—
Mercuryno more than 1 mg/kg—
Cadmiumno more than 1 mg/kg—

The two documents state the same figures for every parameter compared here.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 474 Sucroglycerides

Sucroglycerides are produced by reacting sucrose with an edible fat or oil to produce a mixture of essentially mono-, di- and triesters of sucrose and fatty acids (including lauric acid) together with residual mono-, di- and triglycerides from fat or oil. No organic solvents shall be used in their preparation other than cyclohexane, dimethylformamide, ethyl acetate, 2-methyl-1-propanol and propan-2-ol

Synonyms: Sugar glycerides

Assay, identification and purity criteria

Description and assay

Assay
Content not less than 40 % and not more than 60 % of sucrose fatty acid esters
Description
Soft solid masses, stiff gels or white to off-white powders

Identification

Test for sugar
Passes test
Test for fatty acids
Passes test
Solubility
Insoluble in cold water, soluble in ethanol

Purity criteria

Sulphated ash
Not more than 2 % (800 ± 25 °C)
Free sugar
Not more than 5 %
Free fatty acids
Not more than 3 % (estimated as oleic acid)
Arsenic
Not more than 3 mg/kg
Lead
Not more than 2 mg/kg
Mercury
Not more than 1 mg/kg
Cadmium
Not more than 1 mg/kg
Methanol
Not more than 10 mg/kg
Dimethylformamide
Not more than 1 mg/kg
2-Methyl-1-propanol
[image] | Not more than 10 mg/kg, single or in combination Cyclohexane
Ethyl acetate
[image] | Not more than 350 mg/kg, single or in combination Propan-2-ol

Commission Regulation (EU) No 231/2012, Annex, E 474

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 474 Sucroglycerides

Sucroglycerides are obtained by reacting sucrose with an edible fat or oil with or without the presence of a solvent. They consist of a mixture of mono- and di-esters of sucrose and fatty acids together with mono-, di- and triglycerides from the fat or oil. Only the following solvents may be used in the production: dimethyl formamide, cyclohexane, isobutanol, isopropanol and ethyl acetate.

Synonyms: INS No. 474

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 49 th JECFA (1997) and published in the Combined Compendium of Food Additive Specifications, FAO JECFA Monographs 1 (2005). A group ADI of 0 - 30 mg/kg bw for this substance and sucrose esters of fatty acids, sucrose oligoesters type I and type II and sucrose monoesters of lauric, palmitic or stearic acid was established at the 73 rd JECFA (2010).
Assay
Not less than 40% and not more than 60% of sucrose esters
DESCRIPTION
Odourless, soft, solid masses, white to off-white powders, or stiff gels
FUNCTIONAL USES
Emulsifier
METHOD OF ASSAY
Determine by high pressure liquid chromatography (see Volume 4) using the following conditions: Sample preparation Add about 250 mg of the sample, accurately weighed to a 50 ml volumetric flask. Dilute to volume with tetrahydrofuran, and mix. Filter through a 0.5-μm membrane filter. Procedure Inject 100 μl of the sample into the pre-stabilized high pressure liquid chromatograph. Conditions Column: Styrene-divinylbenzene copolymer for gel permeation chromatography (TSK-GEL G2000 (Supelco) or equivalent) Mobile phase: HPLC-grade degassed tetrahydrofuran Flow rate: 0.7 ml/min Detector: Refractive index detector Temperatures: Column: 38° Detector: 38° Record the chromatogram for about 90 min. Calculate the percentage of sucrose ester content in the sample taken by the formula: 100 A/T where A is the the sum of peak areas for the three main components, the mono-, di- and triesters, eluting at about 65, 68 and 73 min, respectively; and T is the sum of all peak areas eluting within 90 min. Appendix

Identification

Solubility (Vol. 4)
Insoluble in cold water; soluble in ethanol
Test for fatty acids
Add 1 ml of ethanol to 0.1 g of the sample, dissolve by warming, add 5 ml of dilute sulfuric acid TS, heat in a water bath for 30 min and cool. A yellowish white solid or oil is formed, which is soluble in 3 ml of ether.
Test for sugar
To 2 ml of the solution separated from the solid or oil in the Test for fatty acids add 1 ml of anthrone TS carefully down the inside of the test tube. The boundary surface of the two layers turns to blue or green.

Purity criteria

Sulfated ash (Vol. 4)
Not more than 2% Test 2 g of the sample (Method I)
Acid value (Vol. 4)
Not more than 6
Free sucrose
Not more than 5% See description under TESTS
Dimethyl formamide
Not more than 1 mg/kg See description under TESTS
Cyclohexane and isobutanol
Not more than 10 mg/kg, singly or in combination See description under TESTS
Ethyl acetate and isopropanol
Not more than 350 mg/kg, singly or in combination
Lead (Vol. 4)
Not more than 2 mg/kg Determine using an AAS/ICP-AES technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on principles of methods described in Volume 4 (under “General Methods, Metallic Impurities”).
Test: Free sucrose
Determine by gas liquid chromatography (see Volume 4) using the following conditions: Reagents - Internal Standard: 5 mg/ml cholesterol in chloroform or 10 mg/ml tetracosane in chloroform - Pyridine (dried over molecular sieve) - N,O-Bis-(Trimethylsilyl)-acetamide (BSA) - Trimethylchlorosilane (TMCS) Procedure Weigh accurately 20-50 mg of the sample into a silylation vial, add 1 ml internal standard solution, 1 ml pyridine, and 0.5 ml each of BSA and TMCS. Seal vial, and heat at 70° for 30 min. Inject 1 μl into the gas liquid chromatograph. Conditions Column: - length: 0.3 m - diameter: 4 mm (i.d.) - material: glass - packing: Dexil Carrier gas: Nitrogen Flow rate: 40 ml/min Detector: FID Temperature programme: Hold for 1 min at 160°, then 160-375° at 15°/min. Measure peak areas for sucrose and internal standard. The response factor (RF) is calculated from a number of gas liquid chromatography runs with standard solutions of sucrose containing internal standard. Calculation mg of internal standard × area sucrose RF = area internal standard × mg sucrose and mg internal standard × area sucrose × 100 % free sucrose = RF × area internal standard × mg sample
Test: Dimethyl formamide
Determine by hydrolysis to dimethylamine and analysis by gas liquid chromatography ( see Volume 4) using the following conditions: Reagents - Dimethyl formamide - Dimethylamine hydrochloride - Methanol - Ethanol - Hydrochloric acid - Sodium hydroxide Standard solutions Prepare 4.47 mg/ml (equivalent to 4.0 mg/ml of dimethyl formamide) stock solution of dimethylamine hydrochloride in ethanol, and prepare standard solutions equivalent to 4, 2 and 1 μg/ml of dimethyl formamide, respectively, by dilution of the stock solution with 0.1% sodium hydroxide solution in ethanol. Sample preparation The apparatus for the hydrolysis is shown in the Appendix. Weigh accurately about 40 g of the sample into a 1000-ml round-bottomed flask. Add 500 ml of 5% methanolic solution of sodium hydroxide, and attach the flask to the apparatus. Set an Erlenmeyer flask containing 10 ml of 1% methanolic solution of hydrochloric acid to the apparatus. Heat the round-bottomed flask and let the content reflux for 1 hour, then distil to collect about 50 ml of the distillate while cooling water of the reflux condenser is stopped. Evaporate the distillate to almost dryness on a boiling water bath. Dissolve the residue with a small amount of ethanol, add 2.5 ml of 5% ethanolic solution of sodium hydroxide, and dilute to 25 ml with ethanol to prepare a sample solution. Procedure Inject 2 μl of the sample solution into the gas liquid chromatograph under the conditions below. Calibration curve Prepare a calibration curve by injecting each 2 μl of the standard solutions into the gas chromatograph. Conditions Column: - length: 2 m - diameter: 2 mm (i.d.) - material: glass - packing: 10% amine 220 and 10% KOH on 80/100 weak acid washed Chromosorb W - conditioning: Heat to 130° overnight with 5 ml/min of nitrogen flow rate Carrier gas: Nitrogen Flow rate: 17 ml/min Detector: FID Temperatures - injection port: 198±5° - column: 60° Calculation C ( μ g/ml) x 25 (ml) CDFA (mg/kg) = W (g) where CDFA is the Concentration of dimethyl formamide; C is the Concentration of dimethyl formamide detected; and W is the weight of sample taken.
Test: Cyclohexane and isobutanol
Determine by gas liquid chromatography (see Volume 4) using the following conditions: Reagents - Dimethylformamide (GLC purity grade) - Cyclohexane (UV spectrophotometric grade) - Isobutanol (analytical grade) Standard solutions Prepare a 0.1% stock solution of cyclohexane and isobutanol in dimethylformamide by pipetting 130 μl of cyclohexane and 125 μl of isobutanol into dimethylformamide and making up the volume to 10 ml. Prepare by dilution a range of solutions containing 5, 10 and 20 mg/kg of cyclohexane and isobutanol. Prepare a response curve by injecting 5 μl of these diluted standard solutions into the gas chromatograph under the conditions below. Sample preparation Weigh 5 g of sample to the nearest 10 mg into a flask with a ground glass stopper, add 5 g of dimethylformamide and warm to dissolve. Cool and inject 5 μl into the gas chromatograph under the conditions below. Column - length: 3 m - diameter: 4.5 mm - material: stainless steel - packing: 20% Carbowax 20 M on Chromosorb G 60/80 Carrier gas: Helium (1.6 bar) Detector: Flame ionization Temperatures - injection port: 130° - column: 130° - detector: 200° Determine the concentration of cyclohexane and isobutanol in the sample solution (50%) by comparison with the standard solutions and multiply the concentration by two to convert the results to correspond to the original sucroglycerides.
Test: Isopropanol and ethyl acetate Determine by
gas chromatography (see Volume 4) with a head space sampler using the following conditions: Reagents - Isopropanol - Ethyl acetate Standard solutions Take each 1 g of isopropanol and ethyl acetate in a volumetric flask and add water to total volume of 100 ml, and prepare 0.02-0.4 g/100 ml solutions by dilution of this solution. If necessary, prepare standard solutions containing up to 7 g/100 ml of isopropanol and ethyl acetate. Procedure Place 1 g (1.0 ± 0.1 g) of powdered sample in a sample vial. Add 5 μl of water to the sample vial and seal it quickly with a septum. Set the sample vial in a pre-conditioned gas chromatograph and start the analysis under the below-mentioned conditions. Calibration curve Take 1 g of powdered sucrose esters of fatty acids, solvent free or known residual solvent contents, in a sample vial, add 5 μl of the standard solution and seal it quickly with a septum. Set the sample vial in a pre-conditioned gas chromatograph and start the analysis under the following conditions and obtain calibration curves for each solvent. Column: - length: 30 m - diameter: 0.53 mm (i.d.) - material: Silica capillary - film: 100% methyl polysiloxane - conditioning: Heat to 60° for 2-3 h with approximately 10 ml/min of nitrogen Carrier gas: Nitrogen Flow rate: 5 ml/min Detector: Flame ionization Temperatures: - injection port: 110° - column: 40° - detector: 110° Head space sampler: - Sample volume: 1.0 g ± 0.1 g + 5 μl - Sample heating temp.: 80° - Sample heating time: 40 min - Syringe temperature: 85° - Sample gas injection: 0.4 ml Calculation Ci = Ai x Cfi x 1000 where Ci is the Concentration of solvent i (mg/kg); Ai is the Peak area of solvent i (μv.sec.); and Cfi is the Conversion coefficient for solvent i (slope of the calibration curve) (μg/μv.sec).

FAO JECFA Monograph 10 (2010)

Every name it appears under

29 recorded names. A label may use any of them.

E number

  • E474

INS number

  • 474

As it appears in regulation

  • Sucroglycerides

Other names

  • E 474
  • Sucroglycerides
  • Sugar glycerides

The EU re-evaluation programme

Every additive authorised in the EU before 20 January 2009 was put back through EFSA by Commission Regulation (EU) No 257/2010, and this one is named in it. What the Regulation required is below; whether the opinion has since been published is not something this site records.

  • Already re-evaluated when the programme began. Listed in Annex I as “Sucroglycerides”, against the words “Re-evaluation completed on 23 November 2004; revised on 26 January 2006”, and therefore not re-evaluated again under it.

Hazard reference values

The two committees set different figures. EFSA's acceptable daily intake is 40 mg/kg bw/day; JECFA's is 30 mg/kg bw/day (1997). An acceptable daily intake is a reference value set by a committee, not a threshold above which harm begins. The lower figure is not a finding that the other body was wrong: the two work to different terms of reference, on their own timetables, and sometimes from different data. This site states both and chooses between them nowhere. See where the two committees differ.

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADI30 mg/kg bw/day—JECFA1997
ADI40 mg/kg bw/dayconsumersEFSAnot identified in the dataset

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated rather than machine-read, and none has been written for this substance yet.

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 474?
E 474 is Sucroglycerides. Sucroglycerides are a mixture of sucrose esters and mono- and diglycerides, produced in one step rather than blended. They are used in dairy products, baked goods and drinks.
What is Sucroglycerides used for in food?
It is listed as an emulsifier — the role Codex assigns it. This page shows every function each regulator records, with the citation for each.
Where is Sucroglycerides permitted?
Of the seven regulators this site reads, the EU, Great Britain and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Sucroglycerides vegan?
It depends on the source, and a label will not tell you. Sucroglycerides can be made from plant or animal material, manufacturers are not obliged to say which, and the same product can change between production runs. Anyone who needs to know has to ask the manufacturer.

Sources for this page

  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

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