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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.

An emulsifier, stabiliser and thickener which may be found in d airy based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog, drinking yoghurt, whey based drinks), beverage whiteners, dairy based desserts (e.g., ice cream, fruit or flavoured yoghurt). Edible ices, including sherbet and sorbet, surface treated fresh fruit, fruit based desserts, including fruit flavoured water based desserts, cocoa mixes (powders and syrups), chewing gum, cereal and starch based desserts (e.g., rice pudding, tapioca pudding). Also, heat treated processed meat, poultry, and game products in whole pieces or cuts, heat treated processed comminuted meat, poultry, and game products, egg based desserts (e.g., custard), soups and broths, sauces, dietetic foods intended for special medical purposes, including those for infants and young children, dietetic formulae for slimming purposes and weight reduction, food supplements, water based flavoured drinks, including "sport" or "electrolyte" drinks and particulated drinks, cider and perry, fruit wine, Mead and Spirituous beverages.