No. Sucrose fatty acid ester is a kind of nonionic surfactant, which is generated from sucrose and fatty acid by esterification reaction, and it has good emulsification and bacteriostatic effect. In the food industry, it is commonly used in the production of meat products, emulsified flavors, fruit and egg preservation, confectionery bread, ice cream, etc., which can improve the texture, prolong the freshness period and enhance the taste.