Sugar esters of fatty acids

Author: Prof. Dr. med. Peter Altmeyer

All authors of this article

Last updated on: 29.10.2020

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Definition
This section has been translated automatically.

Sugar esters are formed by a reaction of sucrose with fatty acids (especially stearic and palmitic acids). They differ in their effectiveness by which fatty acid predominates and how large the sucrose content is.

Field of application/use
This section has been translated automatically.

Food additive (E 473)

Emulsifier, flour treatment agent

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Incoming links (2)

E 473; Food additives (overview);

Outgoing links (1)

Food additives, emulsifiers (e-numbers 430 - 499);

Authors

Last updated on: 29.10.2020

Author: Prof. Dr. med. Peter Altmeyer Prof. Dr. med. Peter Altmeyer

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