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Characteristics of emulsifier sucrose ester

Characteristics of emulsifier sucrose ester

Emulsifier sucrose ester can interact with various components in food, thereby improving food quality. Due to the differences in the types, properties, and functions of emulsifiers, these characteristics promote their widespread application in food processing.

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2023

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Some common knowledge about emulsifier sucrose esters.

Some common knowledge about emulsifier sucrose esters.

The emergence of emulsifier sucrose ester has solved the problem of uniform mixing of two immiscible liquids, becoming an important additive in food processing. Currently, commonly used food emulsifiers include: glycerol esters of fatty acids, sorbitan esters of fatty acids, sucrose fatty acid esters, sodium (calcium) stearoyl lactylate, polyglycerol fatty acid esters, and natural soybean phospholipids.

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2023

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Knowledge points about emulsifier sucrose ester

Knowledge points about emulsifier sucrose ester

Sucrose esters as a basic raw material in food consist of one or more of water, sugar, protein, oil, etc., forming a complex multiphase system. Due to the unstable state of the interfaces between the multiphase systems, phase separation can occur, leading to abnormal product quality. However, with the presence of emulsifiers or stabilizers, the heterogeneous multiphase system transforms into a homogeneous and stable single-phase system.

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2023

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The basic properties of emulsifier sucrose ester.

The basic properties of emulsifier sucrose ester.

Sucrose esters are formed by the dehydration condensation of sucrose with fewer than 8 fatty acid molecules under appropriate conditions. In practice, it usually refers to sucrose esters with more than three esters. When more than 6 of the 8 hydroxyl groups of sucrose are esterified, it is referred to as "esterification degree = 6-8," known as SPE, or sucrose ester emulsifier. This product is mainly a mixture formed by the esterification with fatty acids, and the properties of the fats with an esterification degree of more than 6 hydroxyl groups are similar to those of edible oils.

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2022

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Relevant content about emulsifier sucrose esters.

Relevant content about emulsifier sucrose esters.

Emulsifier sucrose ester can adsorb onto the solid particles in the dispersed phase, allowing for uniform dispersion of the solid micro-particles and reducing the likelihood of sedimentation. It plays a very important role in the production process of solid beverages, liquid beverages, and foods prone to sugar crystallization. Below, we will discuss the relevant content about emulsifier sucrose ester.

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2022

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What is sucrose ester as an emulsifier?

What is sucrose ester as an emulsifier?

Emulsifiers sucrose esters and sucrose fatty acid esters are produced by the esterification reaction of sucrose and fatty acids under appropriate conditions. Sucrose is a highly hydrophilic compound, while fats are non-polar lipophilic compounds. Therefore, the esterification products of the two have special amphiphilic properties that can be used for emulsification, stabilization, and dispersion of food ingredients.

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2022

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What is sucrose ester emulsifier?

What is sucrose ester emulsifier?

Sucrose ester is a non-ionic surfactant formed by the esterification reaction of sucrose and fatty acids. The carbon chain part of the fatty acids is lipophilic, commonly using high-level fatty acids such as stearic acid, oleic acid, and palmitic acid, as well as low-level fatty acids like acetic acid and isobutyric acid. It is easily biodegradable, has good surface properties, and is widely used in industries such as food, pharmaceuticals, daily chemicals, biotechnological enzyme preparations, petroleum extraction, textiles, and agriculture.

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2022

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The application of emulsifier sucrose ester in food

The application of emulsifier sucrose ester in food

Sucrose esters, as emulsifiers, have surface activity and can reduce surface tension. They can form complexes or compounds with starch, preventing the aging and recovery of starch in flour, resulting in a good texture for flour-based foods. Sucrose esters also possess excellent emulsifying, dispersing, solubilizing, lubricating, penetrating, foaming, viscosity-regulating, and antibacterial properties. They are widely used in flour products, cakes, candies, frozen beverages, and other foods.

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