Common methods for synthesizing sucrose include solvent methods, non-solvent methods, and microbial methods. Currently, in addition to DMF (dimethylformamide), common solvents for synthesizing sucrose esters also include DMSO (dimethyl sulfoxide), xylene, propylene glycol, and water. SoSucrose fatty acid estersWhat functions do they have?

Sucrose fatty acid esters are harmless to the human body. They are mainly used in food, cosmetics, and dishwashing detergents. Sucrose esters can be made with an HLB value of 3 to 15 and can be used to make water-in-oil emulsifiers. Sucrose can also be synthesized into starch. It is one of the weight-loss foods. It is non-irritating to the skin and can be used to wash vegetables and fruits to remove pesticide residues.

The functions of sucrose fatty acid esters are as follows:

1. Used in meat products and fish paste products, they can improve the moisture content and texture of the products, with a usage amount of 0.3% to 1% (HLB 1 to 16).

2. Used in baked goods, they can increase the toughness of the dough, increase the volume of the product, make the pores small and uniform, keep the texture soft, and prevent aging. The usage amount is 0.2% to 0.5% of the flour.

3. Used in cookies and cakes, they can stabilize the emulsifying effect of fats, prevent sedimentation, and improve product quality. The usage amount is 0.1% to 0.5% (HLB 7).

4. Used in chocolate, they can inhibit crystallization and prevent frosting. The addition amount is 0.2% to 1.0% (HLB value 3 to 9).

5. Used in chewing gum, they make it easy to knead, improve the chewing sensation, and enhance flavor and softness. The addition amount is 0.1% to 0.2% of the gum base (HLB value 5 to 11).

6. Used in ice cream, they increase emulsification and dispersion, increase specific volume, and improve thermal stability, moldability, and texture. For lubricants, 1.0% to 10%.

7. Used in condensed milk and whipped cream to stabilize emulsions, they can prevent water separation and enhance the expansion power of cream. The usage amount is 0.1% to 0.5% (HLB 1 to 16).

8. Used in margarine, they can improve the compatibility of cream and water and are effective in preventing splashing. The addition amount is 0.1% to 0.5% (HLB 1 to 3).

9. Used in emulsifying flavors and solid flavors. They are very suitable for stabilizing emulsions of lemon oil, orange oil, and grape oil, preventing the loss of fragrances in products. The usage amount is 0.05% to 0.2% (HLB 7 to 16).

10. Used for coating preservation of poultry, eggs, fruits, and vegetables. They have antibacterial properties, can maintain the freshness of fruits and vegetables, and extend shelf life. The usage amount is 0.3% to 2.5% (HLB 5 to 16).

In addition, they can also be used in soy milk, frozen foods, sauces, beverages, rice, noodles, instant noodles, dumplings, etc.