Sucrose Fatty Acid Ester / Sucrose Esters of Fatty Acid

Description

Sucrose Fatty Acid Ester

Specification: Food Grade, White Powder
HS Code: 340290
Place of Origin: China

Sucrose fatty acid esters, also known as sucrose esters (SE), produced by esterification of sucrose and fatty acids, are mainly the mixture of monoester, diester and triester. It is a high-quality and efficient food emulsifier and surfactant, and has multiple functions including emulsification, dispersion, stabilization, defoaming, preventing retrogradation of starch, adjusting viscosity and controlling crystallization.
Sucrose ester products are mainly used in food, sugar, fruit and vegetable preservation, medicine, personal care, cosmetics, fine chemicals, plastics and other industries.

Specification:

White to brown powder and lumps, or colorless to slightly yellow viscous resins; odorless or slight smell of fat

Physical and chemical parameters in line with national standards of food additives GB8272-2009

Effects

* Sucrose esters can increase water retention capacity for fresh meat and keep it fresh.
* They can avoid dehydration shrinkage or oil loss for sausage, ham, fish sausage and canned meat, improve the product’s tenderness and taste, reduce product costs, and make the casing easier to peel.
* They can increase water retention capacity and elasticity for surimi.

Usage

* For the water phase: put the product in container, add adequate warm water to fully wet it and make into a paste, dissolve and disperse it in hot water and then add to the raw food materials.

* For the oil or the sugar phase: heat the product with the oil or sugar to melt or mix and disperse them, and then add to the raw materials. Most sucrose ester products can be directly mixed to form blends.Normal sucrose esters are a heat-sensitive non-ionic surfactant, which begin to melt above 50 ℃. It has hydrophilic groups and is easy to absorb moisture and agglomerate exposed in the air. Keep in a cool dry place.