Sucrose Esters Of Fatty Acids E473 

Cas No.: 37318-31-3

Other names: Sucrose fatty acid esters, Sugar Ester

Appearance: White powder

HLB: 9/11/13/15

Property:

It dispersed or dissolved in water, soluble in chloroform, soluble in organic solvents such as hot ethanol. Stable under weak acid or weak base conditions.

Sucrose fatty acid esters are nonionic surfactants and are excellent emulsifiers due to their strong hydrophilic sucrose hydroxyl groups and lipophilic fatty acid groups.

Sucrose esters' HLB values can range from 1-16. Low HLB (3.5-6.0) sucrose esters act as a water-in-oil emulsifier while high HLB (8-18) sucrose esters act as an oil-in-water emulsifier.

Application: Emulsifiers, Preservatives, Stabilizers, Thickeners

In beverages: Increase the emulsion stability of the beverage to prevent precipitation, delamination, oil ring floating and the like.

In modulated milk: Inhibits oil floating, prevents protein precipitation, and improves beverage taste.

In frozen drink: Improve the emulsifying and dispersing properties of the product, improve the expansion ratio, shape retention, and prevent the generation and growth of ice crystals.

In baked goods: Prevent starch rejuvenation, aging and oil leakage, and extend shelf life.

In Thin (light) cream: Prevent oil and water from separating and stratifying, and inhibit oil crystals.

In canned cereals: Prevent precipitation or adhesion of starch protein due to heat change, prevent starch from regenerating and aging, and prolong the shelf life of the product.

In chocolate products: The product is inhibited from oil separation, crystallization and surface blooming, and the product is prevented from being deformed by moisture and heat.

In candy: Improve the mixing and emulsifying properties of raw materials, prevent oil separation, and reduce adhesion to teeth and wrapping paper.

In meat and meat products: Improve the water retention of sausages and hams, and prevent the separation of oils and fats from products with high fat content.

In wheat flour: As an emulsification, foaming and improving agent, it can effectively improve the texture structure and prevent starch rejuvenation, aging and oil leakage.

Jam, batter, breaded, fried powder: Improve the strength of the gelatinized starch after wheat starch, and prevent the starch paste from dehydrating. A product containing oil to make it emulsified and stable.

In jelly: Improve the shape retention of the product, prevent syneresis, and easily peel off from the package.

In surface treated fresh fruit, fresh egg: Keep fruits and eggs fresh and extend shelf life.

Packing:

25 kg/kraft bag or drum

Storage: Keep it in cool and dry place.

Shelf life: 12 months.

Result of analysis(SE-11 ):

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