Basic Info.
Property
Non-ionic Emulsifiers
Molecular Formula
C30h56o12
Transport Package
5*5kg/Bag, 5*5kg/Drum, 25kg/Bag, 25kg/Drum, Oth
Product Description
Sucrose Esters of Fatty Acid(Sugar Esters)
Function: Emulsifier E473
Sucrose Fatty Acid Ester is synthesized by sugar and edible oil. According to control the number of esterifying hydroxyl of sugar can obtain a series of sucrose fatty acid esters with lipophilic hydrophilic value (HLB value) may be from 1 to 16.
Character: White to yellowish or yellow-brown powder or grain, or colorless to yellowish viscous liquid or soft solid ,odorless or have a slight characteristic odor. It is innocuousness, nontoxic, and easily biodegradable food additive.
Application: With a very wide range of HLB value, the products can be used for oil-in-water emulsion (W/O) system or for water-in-oil (O/W) system. Such as flour products, dairy products,beverages ,candies,meat products etc.
Effect :The products are excellent nonionic surfactant which can reduce the surface tension. As the same time, it has good emulsifying, dispersing, solubilizing, lubrication, penetration, foaming, viscosity adjustment, anti-aging, anti-bacterial etc. properties. It is one of the best emulsifiers for kinds of food
The most prominent feature :can adjust production process and raw material formulations,respectively, to make it applicable to acidic,alkaline,neutral environment without changing its emulsifying properties.
Specifications
| Product name | Sucrose fatty acid esters |
| Grade | Food grade |
| CAS | 37318-31-3 |
| Molecular weight | 608.76 |
| Acid value(KOH) | ≤6.0mg/g |
| Free sugars | ≤10.0% |
| Moisture | ≤4.0% |
| Ash | ≤4.0% |
| Heavy metals | ≤20mg/kg |
| Lead(Pb) | ≤2.0mg/kg |
| Arsenic | ≤1.0mg/kg |
| Total nitrogen content | ≤0.02% |
| Loss on drying | ≤4% |
| Burned residue | ≤1.5% |
We created a new method to produce the Sucrose Fatty Acid Esters with fine particle:
Advantage:
(1) Fine particles(adjustable size) (2) Excellent fluidity (3) No caking (4) No dusting
The recommended usage
1. Sucrose Fatty Acid Ester (SE) with high HLB value (5-15 )
A: Take appropriate amount of SE, put them into the cold water (generally the concentration is 5% , max not than 10% ) . Stir and mix , uniform dispersion, then gradually heated to about 70 ºC , then the SE is dissolved fully.
B: Mix SE together with other powder ingredients ( such sugar , flour etc. ) well , then add the mixture to the production process.
2. Sucrose Fatty Acid Ester (SE) with low HLB value (1-5)
Take appropriate amount of SE, put them into the oil (generally the concentration is 5% , max not than 10% ) . Stir and mix , uniform dispersion, then gradually heated to about 60-70 ºC , then the SE is dissolved fully.
Storage: The sucrose fatty acid ester should be stored in the warehouse with the following inventory conditions :Relative humidity < 70% ,Storage temperature < 30 ºC.
Shelf-life and package: One year in the tightly closed original container, protected from light, store dry. 25kg/bag/drum , 1kg*10/case.
Main Applications:
| APPLICATIONS | Gaotong Sucrose Fatty Acid Esters | Effect |
| Code | Dosage % | GB2760-2014Max/(g/kg) |
Flour
products | Breads,bakery products | HLB 11~15 | 0.2~1.0% | 4.0 | Strengthens dough and increases mechanical resistance at the time of kneading.Increases volume after baking, softens crumb, makes uniform cavities, and saves shortening oil. Maintains softness of crumb after baking and lengthens the shelf life. Improves the quality even when flour is mixed with sorghum or corn flour, or with bean or fish meal to add protein. |
Pastry , cake,
Biscuit, cracker and cookie | HLB 5~15
| 0.3~1.0%
| 4.0
|
Frozen dough,
Noodles,
dumpling wrapper ,
Instant noodle etc. | HLB 11~15 | 0.5~1.0% | 4.0 | Prevents spoiling during refrigeration and improves the crumb after thawing and baking to make bread voluminous and soft. Prevents mixed dough from sticking to the machine and noodles to each other. Increases water content and yield by decreasing the elution of starch into boiling water. Prevent deterioration of boiled noodles during storage. |
Beverages(Milk drinks,
coffee drinks,plant protein drinks etc.),frozen drinks | HLB 11~15 | 0.15~1.0% | 1.5
| Improves the emulsification of the plant protein
beverages, extends the time of the emulsion stability ,
makes the beverages homogeneous ,avoids the fat floated , improve the quality of the products. |
yogurt drink,
yogurt products, | HLB11~15,
SE-15NS | 0.1 - 0.3% | 1.5 | Increases their water solubility and accelerate dissolution ,
avoids moisture absorption and agglomeration. SE not only can improve the emulsification, dispersion and dissolubility of products, but also can reveal fragrance, make good color for the products. |
Ice-cream, ice milk
| HLB 7~15 | 0.1~0.3% | 1.5 | Improves overrun by preventing excessive cohesion of fat during freezing due to stable emulsification, and provides smooth and soft taste. |
| Candies | HLB 2~15 | 0.2~1.0% | 10.0 | Improves emulsification of molten sugar and oil, and prevents separation (blooming)of oil. Prevents adherence to the teeth, machine or wrapping paper. Gives crispness to those of hard type. |
Chocolate,
Cocoa products | HLB 1~5 | 0.2~1.0% | 10.0 | Lowers viscosity and promotes coating and tempering. Should be used in conjunction with lecithin. Prevents blooming. Improves heat deformation of chocolate and reduces oil separation. Increases water resistance and prevents sugar blooming. |
Chewing gum,
bubble gum,
other gum based products | HLB 3~11
| 0.5~5.0%
| 10.0 | Makes mixing of gum base easy. Increases chewing gum plasticity, softness and chewiness, and prevents adherence to the teeth during chewing. Improves emulsification and dispersion of flavors and increases the flavor insulating properties. |
| Pudding,water sweet bean jelly and jelly | HLB 11~15 | 0.2~0.5% | 4.0
| Prevents crystallization of sugar and water segregation. |
Dairy products,
processed fats and oils | Margarine and W/O emulsified fat | HLB 1~3 | 0.1~0.5% | 10.0 | Very powerful for W/O emulsification.Produces W/O emulsion with low fat content. Improves creaminess and water holding capacity and effective in anti -spattering. |
| Shortening oil | HLB 1~7 | 0.1~10.0% | 10.0 | Provides stable emulsification during distribution. Provides texture of the products,keep water,to prevent oil separation. |
| Whipping cream | HLB 5~11 | 0.1~0.3% | 3.0 | Provides stable emulsification during distribution. Enhances stand-up quality and provides adequate overrun. Prevents water separation. |
| O/W emulsified fat | HLB 1~5 Oil phase
HLB 11~15
Aqueous phase | 0.1~1.0% | 10.0 | Due to excellent O/W emulsifying capacity, stable O/W emulsion is obtained at a wide O/W ratio. |
| Jam,fruit jam | HLB 11~15 | 0.1~0.5% | 5.0 | Prevents deterioration ,to soften products,
prevents crystallization of sugar and Water segregation. |
Canned multigrain products(eight treasure gruel,
mung bean porridge etc. ) | HLB 11~15 | 0.5~1.5% | 1.5 | Inhibits the metamorphic risk caused by heating,improve the taste,prevents retrogradation of the starch,enhance productivity. |
| Processed meats and fish paste products | HLB7 ~9 | 0.2~1.0%
| 1.5 | Improves water holding capacity of meat products and prevents separation of oil phase. Effective in improving water holding capacity and elasticity of fish pastes. |
| Thick sauce,flavoring | HLB 5~15 | 0.5~1.0%
| 5.0 | Effective for emulsification and dispersion and for the prevention of precipitation of solid matter. |
| Flavored syrup(refine sugar) | HLB 5 | 0.005~0.01% | 5.0 | Improves the flowability of syrup,shortens the time
of cooking sugar,saves the energy, reduces waste
purity ,Improves the recovery rate and quality of
sugar. |
Emulsification natural
pigment | HLB 11~15 | 0.1~1.0%
| 10.0 | Improves the dispersibility , solubility. |
pharmaceuticals industry
(tablet etc.) | HLB 3~15 | 0.1~1.0%
| --------------- | Improves stable emulsion,drug disintegration, prevent sticking on the machine, increases the output.Also used as a lubricant, disintegrator, binder, and filler for various tablets. |
Daily chemical industry
( cosmetics,personal care
products etc.) | HLB 11~15 | 0.1~1.0%
| ---------------- | Makes the materials mixed well,improves stable emulsion,keep moist,the fragrance ,easier to clean . |
Address:
Gongwang Building, Fuyang District, Hangzhou, Zhejiang, China
Business Type:
Manufacturer/Factory, Trading Company
Business Range:
Agriculture & Food, Chemicals, Health & Medicine
Management System Certification:
GMP, BSCI, ISO 22000
Company Introduction:
Hangzhou GengYang chemical materials Co., Ltd is a professional supplier in chemical products development, production, sales for the integration of high-tech enterprises from 2010. The company′s products are widely used in plastics, food, cosmetics and medicine and other fields.
Our company insist on the market is the most important, we always have a good cooperation with all of our customers...We following the policy of "enterprising truth-seeking rigorous unity" forever, and constantly blaze new trails, the technology as the core, the goods quality as our life, all customers as our god, Let′s offer you with the highest quality products, and like the member of our family′s sales service.
We are opinion is "base on China market, and go to the world", our company through exhibitions in China and abroad, and BTB ways to expand all of the world′s markets, with good quality and service, exports to Europe and the United States, the Middle East, southeast Asia, Africa and other regions.
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