Sucrose Oligoesters, Type I and Type II

INS 473a

Listed as an emulsifier and a stabiliser by Codex and the US.

Listed as emulsifiers (US, Codex) · stabilisers (US, Codex) · thickeners (US) · glazing and surface-finishing agents (Codex)

Sucrose oligoesters are emulsifiers, stabilisers and glazing agents, related to sucrose esters but carrying more fatty acid groups. Codex specifies them as two types, distinguished by how many fatty acid groups are attached.

Where it is and isn’t permitted

Status of Sucrose Oligoesters, Type I and Type II 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 / EFSANo 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.
Great BritainFood Standards Agency / Food Standards ScotlandNo 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.
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 AdministrationPermitted, with conditions21 CFR 172.869retrieved 2026-10-17
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 473aand 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.

United States—1 no quantity stated
Codex Alimentarius200 mg/kg – 20,000 mg/kg55 numeric limit

GRAS notices to the FDA

A GRAS notice is a company’s conclusion that a substance is generally recognised as safe for the use it describes. FDA’s letter responds to that conclusion, for that notifier and that use. It is not a listing in 21 CFR, and it is not counted as a US permission above. The substance and use are as FDA’s inventory words them; this site matched the notice to this page by exact name.

  • GRN No. 1287 · Sucrose oligoesters · Mitsubishi Chemical Corporation

    Intended use: Intended for use as an emulsifier or stabilizer in whipping and whipped cream products and non-dairy whipped toppings, at a level up to 0.5% by weight.

    FDA’s response (2026-03-23): FDA has no questions

What it is made from

Made by esterifying sucrose with fatty acids, which may be plant or animal in origin.

  • 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.

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 473a Sucrose oligoesters Type I

Sucrose oligoesters type I contains mainly tetra- to octa-fatty acid esters of sucrose, though the content of hepta- and octa-esters is not more than 50%. They are prepared from sucrose and methyl esters of food fatty acids such as stearic acid, palmitic acid, oleic acid, lauric acid and erucic acid by interesterification in the presence of an alkaline catalyst. Only the following solvents may be used for the production: dimethyl sulfoxide, isobutanol and methyl ethyl ketone.

Synonyms: Sucrose fatty acid esters (high-esterified); Sucrose oligoesters (high-esterified); INS No. 473a

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 71 st JECFA (2009) and published in FAO JECFA Monographs 7 (2009). A group ADI of 0 - 30 mg/kg bw for this substance together with sucrose esters of fatty acids, sucroglycerides, sucrose oligoesters type II and sucrose monoesters of lauric, palmitic or stearic acid was established at the 73 rd JECFA (2010).
Structural formula
CH2OR8 O CH2OR4 R1-8: H or COCnH2n+1 (tetra- to octa-esters OR6 H H R2O are not less than CH2OR1
Assay
Total content of tetra- to octa-esters: not less than 80% Content of hepta- and octa-esters: not more than 50% Content of octa-esters: not more than 20%
DESCRIPTION
White to red-brown powders, soft solid, stiff gels or colourless to red-brown viscous liquid
FUNCTIONAL USES
Emulsifier, stabilizer, tableting aid
METHOD OF ASSAY
1. Tetra- to octa-esters Determine by HPLC using the following conditions: Procedure Accurately weigh 250 mg of the sample into a 100-ml volumetric flask. Dissolve and dilute to volume with tetrahydrofuran and mix. Filter through a 0.5 μ m membrane filter. Inject 80 μl of the sample into the chromatograph. Chromatography conditions Column: Styrene-divinylbenzene copolymer for gel permeation chromatography (TSK-GEL G1000HXL, G2000HXL, G3000HXL, G4000HXL (each 30 cm x 7.8 mm i.d., 5 μm particles for solvent manufactured by Tosoh in series or equivalent) Mobile phase: HPLC-grade tetrahydrofuran Flow rate: 0.8 ml/min Detector: RI Temperatures: - Column: 40° - Detector: 40° Record the chromatogram for about 50 min Identification of the peaks More highly esterified components elute earlier and tetra- to octa-esters elute as one peak. Their retention times are dependent on the variety of esterified fatty acids and chromatography conditions. Their retention times at these conditions are described in Table 1. The reference products are available from Mitsubishi Chemical Corporation (Tokyo, Japan) or Dai-ichi Kogyo Seiyaku Co. Ltd (Kyoto, Japan) to confirm the retention time. Table 1. The retention time (min) of mono-, di-, tri- and tetra- to octa-esters esterified with main fatty acids Tetra- to Esterified Mono-Di-esters Tri-esters octa-fatty acid esters esters Lauric acid 40.0 38.2 37.0 36.2 Palmitic acid 39.3 37.2 36.0 35.1 Stearic acid 39.0 37.0 35.7 34.9 Oleic acid 39.1 37.1 35.9 35.0 Erucic acid 38.5 36.3 35.1 34.3 Calculate the percentage of tetra- to octa-esters (Etet-oct) from: Etet-oct(%) = 100 Atet-oct/T where Atet-oct is the sum of peak areas for tetra- to octa-esters; and T is the sum of all peak areas eluting within 43 min. 2. Hepta- and octa-esters The percentage of the sum of hepta- and octa-esters (Ehep+oct), and the percentage of octa-esters (Eoct) is calculated by two steps. The ratio of hepta- and octa-esrers, and the ratio of octa-esters in sum of tetra- to octa-esters are determined by HPLC. Then Ehep+oct and Eoct are calculated using Etet-oct obtained above in Method 1. Procedure Accurately weigh 1g of the sample into a 50-ml volumetric flask and add a solution for the mobile phase (tetrahydrofuran/methanol=50/50 (vol/vol)) to the mark. Filter through a 0.5 μm membrane filter. Inject 20 μl of the sample into the chromatograph. Chromatography conditions Column: reversed phase C18 columns (150mm x 4.6 mm i.d.; ODS-2 manufactured by GL Science or equivalent) Mobile phase: tetrahydrofuran/methanol=50/50 (vol/vol) Flow rate: 0.8 ml/min Detector: RI Temperatures: - Column: 40° - Detector: 40° Record the chromatogram for about 16 min Identification of the peaks The retention times of tetra-, penta-, hexa-, hepta- and octa-esters are dependent on the variety of esterified fatty acids and chromatography conditions. Their retention times at these conditions are described in Table 2. The reference products are available from Mitsubishi Chemical Corporation (Tokyo, Japan) or Dai-ichi Kogyo Seiyaku Co. Ltd (Kyoto, Japan) to confirm the retention time. Table 2. The retention time (min) of tetra- to octa-esters esterified with main fatty acids Esterified Tetra- Penta- Hexa- Hepta- Octa-fatty acid esters esters esters esters esters Lauric acid 2.5 2.7 3.0 3.4 4.0 Palmitic acid 2.9 3.5 4.3 5.5-5.9* 7.5-9.3* Stearic acid 3.1 3.7 4.8 6.1-7.0* 7.9-10.7* Oleic acid 2.8 3.2 3.8 4.7 5.4-6.7* Erucic acid 3.3 4.1 5.4 7.5 11.0 *: the retention time range, because highly esterified components have been shown as several unresolved peaks Calculate the percentage of the sum of hepta- and octa-esters (Ehep+oc) and the percentage of octa-esters (Eoct) as follows: Ehep+oct(%) = (Bhep+oct/Ttet-oct ) x Etet-oct Eoct(%) = (Boct/Ttet-oct ) x Etet-oct where Bhep+oct is the sum of peak areas of hepta-esters and octa-esters; Boct is the peak areas for octa-esters; Ttet-oct is the sum of peak areas from tetra- to octa-esters; and Etet-oct (%) is the percentage of tetra- to octa-esters measured by Method 1 described above.

Identification

Solubility (Vol.4)
Insoluble in water
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 has no odour of isobutyric acid, and which dissolves when 3 ml of diethyl ether is added. Use the aqueous layer separated from the diethyl ether in the Test for sugars.
Sugars
To 2 ml of the aqueous layer separated from the diethyl ether in the test for fatty acids, carefully add 1 ml of anthrone TS down the inside of a test tube; the boundary surface of the two layers turns blue or green.

Purity criteria

Sulfated ash (Vol.4)
Not more than 2% Test 1 g of the sample (Method I)
Acid value (Vol.4)
Not more than 6
Free sucrose
Not more than 1 % See description under TESTS
Dimethyl sulfoxide
Not more than 2 mg/kg See description under TESTS
Isobutanol
Not more than 10 mg/kg See description under TESTS
Methanol
Not more than 10 mg/kg See description under TESTS
Methyl ethyl ketone
Not more than 10 mg/kg See description under TESTS
Lead (Vol.4)
Not more than 1 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 the principles of the methods described in Volume 4 (under “General Methods, Metallic Impurities”).
Test: Free sucrose
Determine by gas liquid chromatography described in Volume 4 using the following conditions. Standard solutions Prepare a stock solution containing 5.0 mg/ml of sucrose in N,N - dimethylformamide. Prepare a range of standard solutions containing 0.5, 1.25 and 2.5 mg/ml of sucrose by dilutions of the stock solution with N,N -dimethylformamide. Internal standard solution Weigh accurately 0.25 g of octacosane into a 50-ml volumetric flask, add 25 ml of tetrahydrofuran to dissolve the octacosane, and add tetrahydrofuran to the mark. Chromatography conditions Column: 100%-Dimethylpolysiloxane (30 m x 0.32 mm i.d. with 0.25 μ m film) Carrier gas: Helium Flow rate: 1.5 ml/min Detector: Flame-ionization detector (FID) Temperatures: - injection: 280° - column: Hold for 1 min at 100°, then 100-300° at 12°/min, hold for 45 min at 300° - detector: 320° The retention times of free sucrose and octacosane measured under the above conditions are approx. 18.8 and 19.3 min, respectively. Procedure Weigh accurately 20-50 mg of the sample into a centrifugation tube, add 1 ml internal standard solution, 1 ml N,N -dimethylformamide, 0.4 ml of N,O -bis(trimethylsilyl)acetamide (BSA) and 0.2 ml trimethylchlorosilane (TMCS). After sealing the tube, shake and let stand for 5 min at room temperature. Inject 1 μl into the gas liquid chromatograph. Standard curve Prepare silylated standard solutions following the above procedure using 1 ml each of the standard solutions in place of the sample and N,N -dimethylformamide . Draw a standard curve by plotting amount of sucrose (mg) in 1 ml of the standard solution (X-axis) vs. ratio of peak area of sucrose/internal standard (Y-axis). Measure the peak areas for sucrose and internal standard. Calculate the ratio of their peak areas, and obtain the amount of sucrose from the standard curve. Calculate the percentage of free sucrose from: amount sucrose determined (mg) % free sucrose = x 100 weight of sample (mg)
Test: Dimethyl sulfoxide
Determine by gas liquid chromatography described in Volume 4 using following conditions. Standard solutions Prepare a 0.25 mg/ml stock solution of dimethyl sulfoxide in tetrahydrofuran. Prepare a range of solutions containing 0.1, 0.2, 0.4 and 1.0 μg/ml of dimethyl sulfoxide by dilutions of the stock solution with tetrahydrofuran. Chromatography conditions Column: 10% PEG 20M and 3% KOH on Chromosorb W AW DMCS 60/80 mesh (2 m x 3 mm i.d.) or equivalent. Raise the oven temperature to 180° at a rate of 10°/min and let stabilize for 24 to 48 h with 30 to 40 ml/min of nitrogen for conditioning Carrier gas: Nitrogen Flow rate: 30 ml/min Detector: Flame photometric detector (using 394 nm sulfur filter) Temperatures - injection: 210° - column: 160° The retention time of dimethyl sulfoxide measured under the above conditions is approx. 3 min. Procedure Weigh accurately 5 g of the sample into a 25-ml volumetric flask, add 10 ml of tetrahydrofuran to dissolve the sample, add tetrahydrofuran to the mark, and mix the solution well. Inject 3 μl of the sample solution into the chromatograph. Standard curve Prepare daily by injecting 3 μl of each of the standard solutions into the chromatograph. Calculate the concentration of dimethyl sulfoxide in mg/kg (CDMSO) from: CDMSO (mg/kg) = C x 25 / W where C is the dimethyl sulfoxide concentration determined (μg/ml); and W is the weight of sample (g).
Test: Methanol, isobutanol, and methyl ethyl ketone
Determined by gas chromatography with a head space sampler using the following methods. Standard solutions Prepare standard solution A containing 4000 mg/l each of methanol, isobutanol, and methyl ethyl ketone by weighing accurately 0.2 g of each solvent into a 50-ml volumetric flask containing approx. 20 ml of water, then adding water to volume. By dilutions of this solution, prepare solutions containing 2000 mg/l (standard solution B) and 1000 mg/l (standard solution C). Procedure: Weigh accurately 1 g of the sample into each of four sample vials. To one vial add 5 μ l of water, to the second, third and fourth, add, respectively, standard solutions A, B and C, and seal them quickly with a septum. (The concentrations of each solvent after adding 5 μl of standard solutions A, B and C to 1 g of the sample are equal to 20, 10 and 5 mg/kg of sample, respectively). Place the sample vials in a head space sampler and analyse using the following conditions: Column: 100% Polydimethylsiloxane (30 m x 0.53 mm i.d. with 1.5 μ m film) Carrier gas: Nitrogen Flow rate: 3.5 ml/min Detector: FID Temperatures: - injection: 110° - column: 40° - detector: 110° Head space sampler: - sample heat insulating temperature: 80° - sample heat insulating period: 40 min - syringe temperature: 85° - sample gas injection: 1.0 ml Calculation Plot the relationship between the added amount against the peak area for each solvent using the analytical results. The relationship should be linear. Extrapolate and determine the x-intercept (wi), and calculate the solvent concentrations (Ci) in the sample from: Ci (mg/kg)= wi / W where wi is the x-intercept of relationship line using the standard addition method (μg); and W is the weight of sample (g).

FAO JECFA Monograph 10 (2010)

INS 473a Sucrose oligoesters Type II

Sucrose oligoesters type II contains both mono- to tri-esters and tetra- to octa-fatty acid esters of sucrose. Their composition and properties are between Sucrose esters of fatty acids and Sucrose oligoesters type I. They are prepared from sucrose and methyl esters of food fatty acids such as stearic acid, palmitic acid, erucic acid and behenic acid by interesterification in the presence of an alkaline catalyst. Only the following solvents may be used for the production: dimethyl sulfoxide, isobutanol, and methyl ethyl ketone.

Synonyms: Sucrose fatty acid esters; Sucrose oligoesters; INS No. 473a

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 71st JECFA (2009) and published in FAO JECFA Monographs 7 (2009). A group ADI of 0 - 30 mg/kg bw for this substance together with sucrose esters of fatty acids, sucroglycerides, sucrose oligoesters type I and sucrose monoesters of lauric, palmitic or stearic acid was established at the 73 rd JECFA (2010).
Structural formula
CH2OR8 O CH2OR4 R1-8: H or COCnH2n+1 (mono- to tri-esters: 20-80% OR6 H H R2O tetra- to octa-esters: 20-R7O CH2OR1
Assay
Total content of mono- to tri-esters: between 20 - 80% Total content of tetra- to octa-esters: between 20 - 80% Content of hepta- and octa-esters: not more than 20% Content of octa-esters: not more than 10%
DESCRIPTION
White to red-brown powders, soft solid, stiff gels or colourless to red-brown viscous liquid
FUNCTIONAL USES
Emulsifier, stabilizer, tableting aid
METHOD OF ASSAY
1. Mono- to tri-esters and tetra- to octa-esters Determine by HPLC using the following conditions: Procedure Accurately weigh 250 mg of the sample into a 100-ml volumetric flask. Dilute to volume with tetrahydrofuran and mix. Filter through a 0.5 μm membrane filter. Inject 80 μl of the sample into the chromatograph. Chromatography conditions Column: Styrene-divinylbenzene copolymer for gel permeation chromatography (TSK-GEL G1000HXL, G2000HXL, G3000HXL, G4000HXL (each 30 cm x 7.8 mm i.d., 5 μm particle for solvent manufactured by Tosoh in series or equivalent) Mobile phase: HPLC-grade degassed tetrahydrofuran Flow rate: 0.8 ml/min Detector: RI Temperatures: - Column: 40° - Detector: 40° Record the chromatogram for about 50 min Identification of the peaks More highly esterified components elute earlier and tetra- to octa-esters elute as one peak. Their retention times are dependent on the variety of esterified fatty acids and chromatography conditions. Their retention times at these conditions are described in Table 1. The reference products are available from Mitsubishi Chemical Corporation (Tokyo, Japan) or Dai-ichi Kogyo Seiyaku Co. Ltd (Kyoto, Japan) to confirm the retention time. Table 1. The retention time (min) of mono-, di-, tri- and tetra- to octa-esters esterified with main fatty acids Tetra- to Esterified Mono-Di-esters Tri-esters octa-fatty acid esters esters Stearic acid 39.0 37.0 35.7 34.9 Erucic acid 38.5 36.3 35.1 34.3 Behenic acid 38.2 36.2 35.0 34.2 Calculate the percentage of mono- to tri esters (Emono-tri) and tetra- to octa-esters (Etet-oct) in the sample from: Emono-tri (%) = 100 Amono-tri/T Etet-oct(%) = 100 Atet-oct/T where Amono-tri is the sum of peak areas for mono- to tri-esters; Atet-oct is the sum of peak areas for tetra- to octa-esters; and T is the sum of all peak areas eluting within 43 min. 2. Hepta- and octa-esters The percentage of the sum of hepta- and octa-esters (Ehep+oct), and the percentage of octa-esters (Eoct) is calculated by two steps. The ratio of hepta- and octa-esrers, and the ratio of octa-esters in sum of tetra- to octa-esters are determined by HPLC. Then Ehep+oct and Eoct are calculated using Etet-oct obtained above in Method 1. Procedure Accurately weigh 1g of the sample into a 50-ml volumetric flask and add a solution for the mobile phase (tetrahydrofuran/methanol=50/50 (vol/vol)) to the mark. Filter through a 0.5 μm membrane filter. Inject 20 μl of the sample into the chromatograph. Chromatography conditions Column: reversed phase C18 columns (150mm x 4.6 mm i.d.; ODS-2 manufactured by GL Science or equivalent) Mobile phase: tetrahydrofuran/methanol=50/50 (vol/vol) Flow rate: 0.8 ml/min Detector: RI Temperatures: - Column: 40° - Detector: 40° Record the chromatogram for about 16 min Identification of the peaks The retention times of tetra-, penta-, hexa-, hepta- and octa-esters are dependent on the variety of esterified fatty acids and chromatography conditions. Their retention times at these conditions are described in Table 2. The reference products are available from Mitsubishi Chemical Corporation (Tokyo, Japan) or Dai-ichi Kogyo Seiyaku Co. Ltd (Kyoto, Japan) to confirm the retention time. Table 2. The retention time (min) of tetra- to octa-esters for some type of SOE Type I Esterified Tetra- Penta- Hexa- Hepta- Octa-fatty acid esters esters esters esters esters Stearic 3.1 3.7 4.8 6.1-7.0* 7.9-10.7* acid Erucic 3.3 4.1 5.4 7.5 11.0 Acid Behenic 4.5 5.5 7.1 10.2 14.8 acid *: the retention time range, because highly esterified components have been shown as several unresolved peaks Calculate the percentage of the sum of hepta- and octa-esters (Ehep+oc) and the percentage of octa-esters (Eoct) as follows: Ehep+oct(%) = (Bhep+oct/Ttet-oct) x Etet-oct Eoct(%) = (Boct/Ttet-oct) x Etet-oct where Bhep+oct is the sum of peak areas of hepta-esters and octa-esters; Boct is the peak areas for octa-esters; Ttet-oct is the sum of peak areas from tetra- to octa-esters; and Etet-oct (%) is the percentage of tetra- to octa-esters measured by Method 1 described above.

Identification

Solubility (Vol.4)
Insoluble in water
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 has no odour of isobutyric acid, and which dissolves when 3 ml of diethyl ether is added. Use the aqueous layer separated from the diethyl ether in the Test for sugars.
Sugars
To 2 ml of the aqueous layer separated from the diethyl ether in the test for fatty acids, carefully add 1 ml of anthrone TS down the inside of a test tube; the boundary surface of the two layers turns blue or green.

Purity criteria

Sulfated ash (Vol.4)
Not more than 2% Test 1 g of the sample (Method I)
Acid value (Vol.4)
Not more than 6
Free sucrose
Not more than 1 % See description under TESTS
Dimethyl sulfoxide
Not more than 2 mg/kg See description under TESTS
Isobutanol
Not more than 10 mg/kg See description under TESTS
Methanol
Not more than 10 mg/kg See description under TESTS
Methyl ethyl ketone
Not more than 10 mg/kg See description under TESTS
Lead (Vol.4)
Not more than 1 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 the principles of the methods described in Volume 4 (under “General Methods, Metallic Impurities”).
Test: Free sucrose
Determine by gas liquid chromatography described in Volume 4 using the following conditions. Standard solutions Prepare a stock solution containing 5.0 mg/ml of sucrose in N,N - dimethylformamide. Prepare a range of standard solutions containing 0.5, 1.25 and 2.5 mg/ml of sucrose by dilutions of the stock solution with N,N -dimethylformamide. Internal standard solution Weigh accurately 0.25 g of octacosane into a 50-ml volumetric flask, add 25 ml of tetrahydrofuran to dissolve the octacosane, and add tetrahydrofuran to the mark. Chromatography conditions Column: 100%-Dimethylpolysiloxane (30 m x 0.32 mm i.d. with 0.25 μ m film) Carrier gas: Helium Flow rate: 1.5 ml/min Detector: Flame-ionization detector (FID) Temperatures: - injection: 280° - column: Hold for 1 min at 100°, then 100-300° at 12°/min, hold for 45 min at 300° - detector: 320° The retention times of free sucrose and octacosane measured under the above conditions are approx. 18.8 and 19.3 min, respectively. Procedure Weigh accurately 20-50 mg of the sample into a centrifugation tube, add 1 ml internal standard solution, 1 ml N,N -dimethylformamide, 0.4 ml of N,O -bis(trimethylsilyl)acetamide (BSA) and 0.2 ml trimethylchlorosilane (TMCS). After sealing the tube, shake and let stand for 5 min at room temperature. Inject 1 μl into the gas liquid chromatograph. Standard curve Prepare silylated standard solutions following the above procedure using 1 ml each of the standard solutions in place of the sample and N,N -dimethylformamide . Draw a standard curve by plotting amount of sucrose (mg) in 1 ml of the standard solution (X-axis) vs. ratio of peak area of sucrose/internal standard (Y-axis). Measure the peak areas for sucrose and internal standard. Calculate the ratio of their peak areas, and obtain the amount of sucrose from the standard curve. Calculate the percentage of free sucrose from: amount sucrose determined (mg) % free sucrose = x 100 weight of sample (mg)
Test: Dimethyl sulfoxide
Determine by gas liquid chromatography described in Volume 4 using following conditions. Standard solutions Prepare a 0.25 mg/ml stock solution of dimethyl sulfoxide in tetrahydrofuran. Prepare a range of solutions containing 0.1, 0.2, 0.4 and 1.0 μg/ml of dimethyl sulfoxide by dilutions of the stock solution with tetrahydrofuran. Chromatography conditions Column: 10% PEG 20M and 3% KOH on Chromosorb W AW DMCS 60/80 mesh (2 m x 3 mm i.d.) or equivalent. Raise the oven temperature to 180° at a rate of 10°/min and let stabilize for 24 to 48 h with 30 to 40 ml/min of nitrogen for conditioning Carrier gas: Nitrogen Flow rate: 30 ml/min Detector: Flame photometric detector (using 394 nm sulfur filter) Temperatures - injection: 210° - column: 160° The retention time of dimethyl sulfoxide measured under the above conditions is approx. 3 min. Procedure Weigh accurately 5 g of the sample into a 25-ml volumetric flask, add 10 ml of tetrahydrofuran to dissolve the sample, add tetrahydrofuran to the mark, and mix the solution well. Inject 3 μl of the sample solution into the chromatograph. Standard curve Prepare daily by injecting 3 μl of each of the standard solutions into the chromatograph. Calculate the concentration of dimethyl sulfoxide in mg/kg (CDMSO) from: CDMSO (mg/kg) = C x 25 / W where C is the dimethyl sulfoxide concentration determined (μg/ml); and W is the weight of sample (g).
Test: Methanol, isobutanol, and methyl ethyl ketone
Determined by gas chromatography with a head space sampler using the following methods. Standard solutions Prepare standard solution A containing 4000 mg/l each of methanol, isobutanol, and methyl ethyl ketone by weighing accurately 0.2 g of each solvent into a 50-ml volumetric flask containing approx. 20 ml of water, then adding water to volume. By dilutions of this solution, prepare solutions containing 2000 mg/l (standard solution B) and 1000 mg/l (standard solution C). Procedure: Weigh accurately 1 g of the sample into each of four sample vials. To one vial add 5 μl of water, to the second, third and fourth, add, respectively, standard solutions A, B and C, and seal them quickly with a septum. (The concentrations of each solvent after adding 5 μl of standard solutions A, B and C to 1 g of the sample are equal to 20, 10 and 5 mg/kg of sample, respectively). Place the sample vials in a head space sampler and analyse using the following conditions: Column: 100% Polydimethylsiloxane (30 m x 0.53 mm i.d. with 1.5 μ m film) Carrier gas: Nitrogen Flow rate: 3.5 ml/min Detector: FID Temperatures - injection: 110° - column: 40° - detector: 110° Head space sampler: - sample heat insulating temperature: 80° - sample heat insulating period: 40 min - syringe temperature: 85° - sample gas injection: 1.0 ml Calculation Plot the relationship between the added amount against the peak area for each solvent using the analytical results. The relationship should be linear. Extrapolate and determine the x-intercept (wi), and calculate the solvent concentrations (Ci) in the sample from: Ci (mg/kg)= wi / W where wi is the x-intercept of relationship line using the standard addition method (μg); and W is the weight of sample (g).

FAO JECFA Monograph 10 (2010)

Every name it appears under

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

INS number

  • 473a

As it appears in regulation

  • Sucrose oligoesters

Other names

  • Sucrose Oligoesters, Type I and
  • Sucrose Oligoesters, Type I and Type II

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
group ADI30 mg/kg bw/day—JECFA2009

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 INS 473a?
INS 473a is Sucrose Oligoesters, Type I and Type II. Sucrose oligoesters are emulsifiers, stabilisers and glazing agents, related to sucrose esters but carrying more fatty acid groups. Codex specifies them as two types, distinguished by how many fatty acid groups are attached.
What is Sucrose Oligoesters, Type I and Type II used for in food?
It is listed as an emulsifier and a stabiliser — the role Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Is Sucrose Oligoesters, Type I and Type II banned in Europe?
No. Sucrose Oligoesters, Type I and Type II does not appear on the EU's list of authorised food additives, which is not the same as being banned: the EU permits an additive only where it has authorised it, and usually the reason for an absence is that no one applied. The EU has made no finding against this substance. It does mean it may not be used as a food additive in the EU today.
Where is Sucrose Oligoesters, Type I and Type II permitted?
Of the seven regulators this site reads, the US 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 Sucrose Oligoesters, Type I and Type II vegan?
It depends on the source, and a label will not tell you. Sucrose Oligoesters, Type I and Type II 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

  • ecfr retrieved 2026-10-17
  • gsfa retrieved 2026-09-07
  • jecfaspecs retrieved 2026-09-23

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