High Quality Emulsifier E473 Sucrose Fatty Acid Esters/ Sucrose Esters

• Customization: Available
• CAS No.: 9002-93-1
• Formula: C24h54cl2n2o
• Model NO.: E473
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Sucrose Esters
• Resource: Natural
• Property: Non-ionic Emulsifiers
• Standard: GB8272-2009
• CAS: 25168-73-4
• Transport Package: 5*5kg/Bag, 5*5kg/Drum, 25kg/Bag, 25kg/Drum
• Specification: HLB
• Trademark: GY
• Origin: China
• HS Code: 3402130000
• Production Capacity: 30000mt/Year

Product Description

PRODUCT DESCRIPTION

FOOD INGREDIENT
         Sucrose fatty acid ester
                it is a white to yellowish brown powder, lump or colorless to brown viscous resinous or oily substance, odorless or slight smell of oil. Soluble in ethanol, acetone, monoester soluble in hot water, but the diester and triesters are insoluble in water.Application of  Sucrose fatty acid ester
Emulsifying agent, defoaming agent. Can be used for meat, sausage, emulsifying essence, fruit and fresh eggs, ice cream, candy, bread, natural pigment, congee, beverages, seasoning, ready-to-eat dishes, refined edible ester, fresh cream and similar products, pastries, baked goods, processed oil, wet flour products, etc.
APPEARANCE




SPECIFICATION

Application

Applications in food grade
1. Used in the candy, chocolate, preventing the toffee appears grease separation phenomenon; preventing chocolate sugar crystallization and separation of oil and water, increase the delicate sense. Reference dosage is 0.2% ~ 0.5%.
2. Used in ice cream, can make the organization mix well-distributed, smooth, improve the shape maintain.
3 Used in the artificial cream, can prevent oil and water separation, improve the quality of products.
4 Used in beverage, to add the containing of protein drinks, can improve the stability, to prevent the oil from floating, protein sink. It can also be used as a stabilizer in emulsion flavor.
5 Used in bread, can improve the dough structure, to prevent the bread aging, soft, volume increases, more elastic, extending the preservation period.
6 Used in cakes, and other emulsifying agents, as a foaming agent, with the protein to produce a complex, moderate bubble film, volume increases. 
7 Used in cookies, adding to the dough can make the oil in the emulsion state evenly dispersed, effectively prevent oil leakage, improve the brittleness of the biscuits. 



Applications in Non-food

Plastic	Foaming agent	Act as physical foaming agent ,help to produce fine and even air bubbles in PEP ,to en large and maintain the volume and avoid shrinking
	Lubricant	Its excellent lubricating property gives products shiny surface
	Anti-static agent	Make the surface of plastic part hydrophilic to eliminate static electricity, be applicable to production of package of electronic parts
	Anti fogging agent	Food grade distilled monoglycerides is a safe anti gogging agent for food package
Personal cares	Cosmetics and personal care products	Act as emulisifier and thickener
Medicines	Ointments	Act as emulisifier

PAYMENT






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