Origin
The substance E 473 is produced in a chemical process where ordinary household sugar, i.e., sucrose, reacts with fatty acids. The sugar esters are extracted after this procedure. For the fatty acids, plant-based raw materials are typically used as starting material. The end product E 473 is very poorly soluble.
Usage
The food additive E 473 is only intended for certain foods and may only be added to foods in specified maximum amounts. Sugar esters of food fatty acids can often be found in the following foods: confectionery, cakes, cookies, puff pastry products, desserts, ice cream, non-alcoholic and alcoholic beverages (although beer and wine must not contain E 473), coffee whitener.
Risks
E 473 is metabolized by the human organism like fatty acids. Sugar esters of food fatty acids are considered safe; however, they have a laxative effect when consumed in large quantities. The recommended daily dose is 30 mg per kilogram of body weight. However, it is concerning that residual chemicals from the manufacturing process were found in small amounts in the end product. Nevertheless, according to health authorities, the amount of residue is so low that there is no risk to health.