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Manufacturers of sucrose fatty acid esters: What are the uses of sucrose fatty acid esters?

Time：2021-09-29

The sucrose fatty acid ester from the manufacturer is a white to brown powder, in block form or as a colorless to brown viscous resinous or oily substance, with no taste or slightly oily. It is soluble in ethanol and acetone. The ester is soluble in hot water, but diesters and triesters are not soluble in water. It is optically active. It has poor heat resistance, and the acid value significantly increases under heating conditions, with the sucrose group capable of caramelization, thus deepening the color. It has surfactant properties, can reduce surface tension, and has good emulsifying, dispersing, solubilizing, lubricating, penetrating, foaming, viscosity regulating, and anti-aging effects.

The sucrose fatty acid ester from the manufacturer is a white to brown powder, blocky or colorless to brown viscous resinous or oily substance, tasteless or slightly greasy. It is soluble in ethanol. The ester dissolves in hot water, but diesters and triesters are insoluble in water. It is optically active. It has poor heat resistance, and the acid value significantly increases under heating conditions, with the sucrose group capable of caramelization, thus deepening the color. It has surfactant properties, can reduce surface tension, and has good emulsifying, dispersing, solubilizing, lubricating, penetrating, foaming, viscosity-regulating, and anti-aging effects.

The uses of sucrose fatty acid ester from the manufacturer include: emulsifier; fruit preservative; sugar cooking aid; stabilizer; wetting agent; quality improver. It is used in bread and cakes to prevent aging, using products with HLB above 11, adding 0.20.5% of wheat flour to enhance foaming effect. The sucrose fatty acid ester from the manufacturer is used in margarine, shortening, and ice cream, which can improve emulsification stability and whipping foaming ability. Controlling crystallization can reduce the viscosity of chocolate. When using HLB 39, the addition amount for chocolate is 0.21.0.

The synthesis of sucrose fatty acid ester from the manufacturer commonly uses solvent methods, solvent-free methods, and microbial methods. Currently, common solvents for synthesizing sucrose esters, besides DMF, include DMSO, xylene, propylene glycol, and water. The solvent-free method refers to the direct use of sucrose, fatty acid methyl ester, and sodium soap in the ester exchange reaction without any solvent. The solvent-free method is divided into melting method, phase-soluble method, and heterogeneous method. With the development of biotechnology, it has been found that microorganisms such as Rhizopus, Escherichia coli, Aspergillus, Pseudomonas, Chromobacterium, Pichia pastoris, Myxobacteria, and Penicillium lipase can catalyze the reaction between sucrose and fatty acids to produce sucrose esters.

Manufacturers of sucrose fatty acid esters: Uses of sucrose fatty acid esters

Classification, Functions, and Applications of Emulsifiers in the Food Industry

Manufacturers of sucrose fatty acid esters: Uses of sucrose fatty acid esters

Classification, Functions, and Applications of Emulsifiers in the Food Industry

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