Sucrose Fatty Acid Ester

Synonym: Sucrose Esters of Fatty Acids, Sugar Ester, Sucrose Ester

Cas No.: 37318-31-3

E number: E473

Type:

Properties: It is the white or tawny powder and easily to absorb moisture and turn to block.

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.

Uses method:First, add proper water (or oil, alcohol or other organic solvent) into sucrose fatty acid esters to mix and moisten it. Then, add water (or oil, alcohol or other organic solvent) needed once more and heat it to make it dispersed or dissolved. If used together with soluble powder, it can be mixed with the powder directly and then add solvent to disperse or dissolve them.

Package: 1kg×10bags/box or 25kgs/bag or 25kgs/drum.

Storage: Store in a tightly closed container. Store in a cool,dry area.

Expiration Date: 12 month