E-numbers / Thickeners & emulsifiers / E474
also: Sucroester
An emulsifier made from sugar and natural fats, used to help oil and water blend smoothly in baked goods, sauces and cream-style products.
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Sucroglycerides are a mixture of sucrose esters and mono- and di-glycerides of fatty acids, produced by reacting sucrose (table sugar) with fats or oils such as lard, tallow, palm oil or soybean oil.
Sucroglycerides are a mixture of sucrose esters and mono- and di-glycerides of fatty acids, produced by reacting sucrose (table sugar) with fats or oils such as lard, tallow, palm oil or soybean oil. The result is a family of molecules that have both water-attracting and fat-attracting ends, making them effective emulsifiers. They are closely related to E473 (sucrose esters of fatty acids) and the two are often assessed together by regulators.
The dual-character molecule (one end attracted to water, the other to fat) sits at the oil-water boundary in a food and holds the two phases together as a stable emulsion. This prevents separation of oil and water layers, gives a smoother texture, improves the distribution of fat throughout a product, and can help batters retain gas during baking for a lighter crumb.
Most commonly found in fine bakery products such as cakes, pastries and biscuits; in coffee whiteners and cream substitutes; in desserts and ice cream; in confectionery coatings; in fat-based spreads and margarines; and in sauces and dressings. On an ingredients label it appears as E474 or sucroglycerides.
EFSA's Scientific Panel on Food Additives evaluated sucroglycerides (E474) alongside sucrose esters (E473) in 2004. The panel found the available animal and human data sufficient to set an acceptable daily intake. No carcinogenicity, genotoxicity or reproductive toxicity signals were identified in the studies reviewed. EFSA set a group ADI applicable to both E473 and E474 combined.
EFSA established a group acceptable daily intake for sucrose esters of fatty acids (E473) and sucroglycerides (E474) based on available toxicological data; no adverse effects were identified at doses within the permitted range.
Sucroglycerides are hydrolysed in the gut into their component parts: sucrose (or its monosaccharide breakdown products), fatty acids and glycerol. These are all normal dietary constituents that the body processes through standard metabolic pathways. There is no accumulation in tissues and no novel metabolite of concern identified.
Sucroglycerides are metabolised in the gastrointestinal tract to sucrose, fatty acids and glycerol, all of which are normal metabolic substrates; no unusual metabolite or bioaccumulation was identified.
Because sucroglycerides are made from fats, the source fat matters for some consumers. Animal-derived fats such as lard or tallow may be used, meaning the additive may not be suitable for vegetarians, vegans or those observing halal or kosher dietary rules unless the product is certified. Plant-oil-derived versions (such as palm or soybean) exist and are used in some products, but labelling typically does not specify the fat source.
Sucroglycerides can be derived from animal fats (lard, tallow) or vegetable oils (palm, soya, sunflower); the fat source is not required to be disclosed on the label beyond the E474 designation.
Vegetarians, vegans and people following halal or kosher diets should be aware that E474 may be derived from animal fats. The label will show E474 or sucroglycerides but will not state the fat source. Check with the manufacturer or look for certified vegan, halal or kosher labelling.
Sucroglycerides have been in commercial use for decades and have undergone formal regulatory review in both the EU and the UK. The science here is well-established rather than contested: the additive breaks down in digestion into ordinary dietary components. The main open question is practical rather than toxicological: the fat source is undisclosed on the label, which matters for people with dietary, religious or ethical restrictions. There is no active scientific dispute about harm at the levels used in food.
No. Sucroglycerides (E474) appear on the UK FSA's Authorised Regulated Food Products register and are permitted under assimilated EU Regulation (EC) No. 1333/2008, which became part of UK law after Brexit.
Not necessarily. Sucroglycerides are made by reacting sucrose with fats, and the fat source may be animal-derived (such as lard or tallow) or plant-derived (such as palm or soybean oil). The label is not required to specify which. Look for certified vegan labelling, or contact the manufacturer directly.
E474 turns up most often in cakes, pastries, biscuits and other bakery products, in coffee whiteners and cream substitutes, in desserts, ice cream and confectionery coatings, and in some margarines and sauces. On the label it appears as E474 or sucroglycerides.
It depends on the fat source used by the specific manufacturer. Animal-derived sucroglycerides would not meet halal or kosher standards unless certified. Plant-oil-derived versions are permissible under both, but you would need to check for certification rather than relying on the E474 designation alone.
Last reviewed: 20 June 2026
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