SUCROGLYCERIDES
Prepared at the 49th 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 73rd JECFA (2010).
SYNONYMS INS No. 474
DEFINITION 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.
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
