Sucrose fatty acid ester
- Product Description
-
- Commodity name: Sucrose fatty acid ester
- 参数: Country of Origin: Made in China Brand Name: CARDLO Certifications: FSSC, HACCP, ISO, HALAL, KOSHER, RSPO, FDA etc. Model: E473 Sucrose esters of fatty acids
- 原产地: China
- 品牌名称: CARDLO
- 型号: Sucrose esters of fatty acids
E473, Sucrose esters of fatty acids, Sucrose ester, Sugar Ester ,Sucrose fatty acid ester
Product Introduction:
Sucrose fatty acid esters S series products are fatty acid esters of sucrose, which are milky white to yellow brown powder. Disperse or dissolve in water, soluble in chloroform, and easily soluble in hot organic solvents such as ethanol. Stable under weak acid or weak base conditions.
Sucrose fatty acid esters are high-quality and efficient emulsifiers and surfactants, with functions such as emulsification, dispersion, stability, defoaming, starch aging resistance, viscosity regulation, and crystallization inhibition. Due to the presence of strong hydrophilic sucrose hydroxyl groups and lipophilic fatty acid groups in the molecule, it is an excellent emulsifier.
Specification and Model:
Model S-11 S-13 S-15 HLB value 11 13 15 Specification:
Indicators
Quality Index
Determination results
Sensory requirements White or yellowish brown powdery solid, odorless or slightly oily white powdery solid Acid value (mgKOH/g) ≤ 6.0 4.22 Free sugar (as sucrose) ≤ 10.0% 6.16 Moisture ≤ 4.0% 0.66 residue on ignition ≤ 4.0% 2.5 Total arsenic (As)mg/kg ≤ 1.0 ≤ 1.0 铅（Pb）mg/kg ≤ 2.0 ≤ 2.0 Usage method:
When used, sucrose fatty acid esters are usually mixed with an appropriate amount of water (or solvents such as oil, ethanol, etc.) to wet them, and then the required water (or solvents such as oil, ethanol, etc.) is added and heated slightly to disperse or dissolve them.
If used in combination with soluble powders, the product can be mixed with it first, and then a solvent can be added to disperse or dissolve it.
It is not advisable to directly add sucrose fatty acid esters to hot water to prevent them from clumping and prolonging the dissolution time.
According to the limits of GB2760 for its emulsifying effect in other products, sucrose esters are used as defoamers in sugar manufacturing and soy product processing processes. Due to the synergistic effect of emulsifiers, the use of sucrose esters alone is far inferior to their combination with other emulsifiers. The emulsifying effect is better when appropriately compounded.
Application:
Bread
Strengthen the toughness of the dough, improve the mechanical resistance during mixing and kneading, increase the volume, improve the organizational structure, and extend the shelf life.
frozen dough
To prevent the deterioration of the dough during cryopreservation, increase the volume and improve the organizational structure.
Cakes and Biscuits
Prevent the high fat content of biscuits frosting, increase the volume, improve the organizational structure, optimize the taste.
Caramel candy
To form a stable state of opacification, can prevent the separation of grease, prevent its adhesion machinery and packaging paper.
Chewing gum
Improve the mixing of the gum base, make the spices evenly dispersed, prevent the product from sticking teeth during chewing, and improve its chewiness.
Chocolate
Reduce the viscosity of chocolate, improve its heat resistance, prevent oil separation and blooming, make the product smooth. If sucrose ester and lecithin and the effect will be better.
Ice Cream
Can make the emulsion evenly dispersed, increase the expansion rate, reduce the peptone whipping time, cold storage period milk fat is not separated, the product tissue is uniform and delicate.
Emulsified Flavor and Solid Flavor
It is most suitable for the stable emulsification of lemon oil, orange oil and grape oil to prevent the loss of spices in the products.
Poultry, eggs and fresh-cut fruit
It has antibacterial effect, keeps the fruit fresh and prolongs the storage period.
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