thickeners, gelling agents, phosphates, humectants, emulsifiers

E473 — Sucrose Esters of Fatty Acids

Emulsifier - non-ionic, oil-in-water emulsifier

Also known as: Sucrose Fatty Acid Esters · Sucrose Esters of Fatty Acids

Verification required

Verify — Mushbooh

Source-dependent and requires verification. This additive may be derived from either halal (plant/synthetic) or haraam (animal) sources. Always check the product label or contact the manufacturer to verify the source.

Function Emulsifier - non-ionic, oil-in-water emulsifier
Found in baked goods, confectionery & more
Source sucrose (plant sugar) + fatty acids (plant or animal)

Checking this in a shop right now?

Vegan / vegetarian label on pack → plant-based source → safe for this code

HFA / HMC / IFANCA / JAKIM logo → independently certified → safe

Neither? Follow the steps below.

School of Thought Breakdown

Hanafi

Verify source

Maliki

May permit

Shafi'i

Avoid if animal

Hanbali

Avoid if animal

Mushbooh - fatty acid source must be verified. Plant-derived fatty acids = halal.

What to do with this product

Follow these steps in order — most products resolve at step 1 or 2

1

Check for a "suitable for vegans" or "suitable for vegetarians" claim

If present, E473 comes from a plant-based source — safe for this code. Still check all other ingredients too.

Vegan / vegetarian claim = plant-sourced = safe
2

Look for a halal certification logo on the pack

An HFA, HMC, IFANCA, JAKIM, or ESMA logo means the source has been independently audited. The E-code is confirmed halal in this product.

Certified logo = independently verified

Neither? Here's what to do next:

📍 In store

Put it back and look for a certified alternative on the same shelf.

Check for products carrying an HFA, HMC, or IFANCA logo, or labelled "suitable for vegans". Either confirms a safe source.

Did you find a certified alternative?

🌐 Shopping online

Verified halal alternatives:

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Background & Details

About E473

Emulsifiers and stabilizers - salts or esters of fatty acids. If the fat source is from soy fat then it is Halal. If it is from pork fat then it is haram. If it is from non zabiha beef then it is not Halal. If a claim appeared on food package "suitable for vegetarian" containing e-number 473 the it means the e number 473 is from soy fat. The food product is Halal if all other ingredients are Halal. Haraam if it is from pork fat. Halal if it is from plant fat

Verification Required

This additive's halal status depends on its source. Check the product label for a halal certification mark, or contact the manufacturer directly.

What is E473 made from?

  • sucrose (plant sugar) + fatty acids (plant or animal)

Foods that commonly contain E473

Food Category Guide

E473 is common in baked goods — see the full halal guide →

Always check the ingredient label on the specific product - manufacturers may change formulations.

Frequently Asked Questions

Is E473 (Sucrose Esters of Fatty Acids) halal?

E473 (Sucrose Esters of Fatty Acids) is classified as Mushbooh (Questionable). Source-dependent and requires verification. This additive may be derived from either halal (plant/synthetic) or haraam (animal) sources. Always check the product label or contact the manufacturer to verify the source.

What is E473 used for?

E473 is used as a emulsifier - non-ionic, oil-in-water emulsifier in food products.

What foods contain E473?

E473 (Sucrose Esters of Fatty Acids) is commonly found in: baked goods, confectionery, dairy products, coffee whiteners.

What is E473 made from?

E473 can be derived from the following sources: sucrose (plant sugar) + fatty acids (plant or animal).

What are the other names for E473?

E473 may appear on food labels as: Sucrose Fatty Acid Esters, Sucrose Esters of Fatty Acids.

thickeners, gelling agents, phosphates, humectants, emulsifiers — 69 E-codes: 30 Halal, 0 Haraam, 39 Mushbooh

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This information is for educational purposes only. For religious rulings, consult a qualified Islamic scholar or halal certification authority. E-code classifications may vary by source, manufacturing process, and school of thought.