What is another word for sucrose esters of fatty acids?
Pronunciation: [sˈʌkɹə͡ʊz ˈɛstəz ɒv fˈati ˈasɪdz] (IPA) 
Sucrose esters of fatty acids are commonly used as emulsifiers in the food industry. These emulsifiers help combine fats and water, creating a smooth and consistent texture in foods like cakes, ice cream, and chocolate. While it may seem like a mouthful, there are plenty of synonyms for sucrose esters of fatty acids, including sucrose fatty acid esters, esterified sugar, and E473 (its classification in the European Union). Other related emulsifiers include lecithin, mono- and di-glycerides, and polysorbates. Regardless of the name, these emulsifiers play an important role in the texture, flavor, and appearance of many of our favorite foods.
