Sucrose ester emulsifierIt has surfactant properties and can reduce surface tension. It 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 have good 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.

1) Application in flour products

In bread production, the processing of dough is an important economic factor affecting the quality of finished products. Adding different emulsifier sucrose esters to the dough can continuously enhance the toughness of the dough, improve the mechanical resistance during mixing and kneading, increase the water absorption rate during the kneading stage, increase the volume of the baked bread, and maintain the softness of the bread as a meat-like texture, reducing the amount of shortening in the bread cavity and extending the shelf life of the food.

In frozen dough, emulsified sucrose esters can prevent the dough from deteriorating during freezing, improving the internal structure of the bread after thawing and baking, giving the bread a certain volume and fluffy softness.

In ordinary surface products, when the mixture and dough adhere to each other, the emulsifier sucrose ester can prevent machine adhesion, thereby improving operational efficiency. The addition amount of the emulsifier sucrose ester is 0.1% to 1.0% of the flour weight (HLB 11-16).

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

2) Application in the candy market

In gum production, adding 0.2% to 0.5% (HLB value 9-15) of emulsifier sucrose ester can improve the mixability of the gum base, evenly disperse the flavor of the gum, prevent the gum from sticking to teeth during chewing, and enhance the chewability of the gum. Adding sucrose ester emulsifier containing 0.2% to 0.5% fat (HLB value 5 to 11) to chocolate can reduce the viscosity of the chocolate, improve its heat resistance, prevent fat separation and frosting, and make the product smooth. The combination of emulsifier sucrose ester and lecithin has a better effect.

3) Application in ice cream

Used in ice cream and sorbet, it can evenly disperse the emulsion, increase the expansion rate, reduce the stirring time of the protein, and keep the cream from separating during refrigeration, resulting in a uniform and delicate product texture. Sucrose esters are commonly used in ice cream and sorbet at a concentration of 0.1% to 0.15% (HLB 7-16).

4) Other applications

Used for emulsification and flavoring, it is suitable for stabilizing lemon oil, orange oil, and grape oil, preventing the loss of key aromatic substances in products. The dosage is 0.05% to 0.2% (HLB 7-16).