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 ester has good emulsification, dispersion, solubilization, lubrication, penetration, foaming, viscosity adjustment and antibacterial properties. Widely used in flour products, cakes and candy, frozen drinks and other foods.
lipophilic sucrose fatty acid ester
HLB value 1~5
hydrophilic sucrose fatty acid ester
HLB value 5~16
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 Other products according to the GB2760 limit its emulsification, in the sugar process, bean products processing technology to do defoaming agent due to the synergistic effect of emulsifier, the use of sucrose ester alone is far better than with other emulsifiers, the appropriate combination of emulsification effect is better.
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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