| Customization: | Available |
|---|---|
| CAS No.: | / |
| Formula: | / |
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| 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% |
| 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 |
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| 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. |
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| 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. |
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| 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. |
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| 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. |
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| 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 . | ||
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