Sucrose ester of fatty acidsIt has surfactant properties, can reduce surface tension, and has good emulsifying properties. At the same time, it also has a good expansion effect; it can stabilize the crystal form of other emulsifiers; it can interact with proteins and starch in flour, thereby increasing the volume of yeast-fermented foods (such as bread); it reduces the rheology and viscosity of chocolate; it can increase the gelatinization temperature and viscosity of starch; and it prevents the coagulation and precipitation of milk proteins.

The HLB value of sucrose is 3-15. The higher the content of monoesters, the higher the HLB value. Low HLB values can be used as W/O emulsifiers; if the HLB value is high, it can be used as O/W emulsifiers. Sucrose ester is a very safe and harmless emulsifier, which decomposes into sucrose and fatty acids in the human body. However, when catalysts are used in preparation, there may be residual dimethylformamide. The FAO/WHO currently sets the ADI at 0-30 mg/kg body weight.

Sucrose has surfactant properties and can reduce surface tension. It can form compounds or complexes with starch, preventing the aging and retrogradation of starch in flour, resulting in a good texture of pasta. Sucrose also has good emulsifying, dispersing, solubilizing, lubricating, penetrating, foaming, viscosity-regulating, and antibacterial properties. It is widely used in flour products, cakes, candies, frozen beverages, and other foods.

In bread production, the processing of dough is an important factor affecting the quality of the finished product. Adding sucrose ester emulsifier during dough preparation can enhance the toughness of the dough, increase mechanical resistance during mixing and kneading, improve the water absorption rate of the dough during the kneading stage, increase the volume of baked bread, maintain the softness of the baked bread crumb, reduce the amount of shortening used, and extend the shelf life of the bread's cavity.

In frozen dough, sucrose ester emulsifier can prevent the dough from deteriorating during freezing and storage, improve the internal structure of the bread after thawing and baking, and produce fluffy and soft bread with a certain volume.

In common flour products, sucrose ester emulsifier can prevent raw materials from sticking to the machinery during mixing, prevent the dough from sticking together, and improve work efficiency. The dosage of sucrose ester emulsifier is 0.1%-1.0% of the flour weight (with an HLB value of 11-16).

Adding 0.2%-1.0% (HLB value of 5-16) of sucrose ester emulsifier to cake and cookie flour can give cookie dough superior mechanical properties, prevent high-fat cookies from frosting, increase the volume after baking, and make cakes and cookies crispier and easier to eat. It can also produce pastries with a uniform internal structure, good volume, and a delicate and soft texture.

Caramel (also known as milk candy or toffee) is a multiphase dispersed system, with its main components being various sugars (carbohydrates) dispersed in a continuous phase of water. Burnt candy is rich in milk solids and a large amount of fat. Adding 0.1%-0.5% (HLB value of 1-9) of sucrose ester emulsifier during production, mixed with various raw materials. When the temperature is below 60, it can be stirred evenly to form a stable cloudy state, preventing fat separation and sticking to machinery and packaging paper, which is beneficial for the mechanical processing of candy. In the production of chewing gum, adding 0.2%-0.5% (HLB value of 9-15) of sucrose ester emulsifier can improve the mixing performance of the gum base, evenly disperse the flavoring agents, and prevent the product from sticking to teeth while chewing, thus improving its chewability.

Adding 0.2-0.5% (HLB value of 5-11) of sucrose ester emulsifier to chocolate can reduce the viscosity of chocolate, improve its heat resistance, prevent fat separation and blooming, making the product smooth. Sucrose ester emulsifier works better when combined with lecithin.