Sucrose ester emulsifierIt 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.

Sucrose fatty acid ester is a white to yellow powder, or a colorless to light yellow viscous liquid or soft solid, odorless or with a slight special smell, and easily soluble in ethanol. Monoesters are soluble in hot water, while diesters or triesters are insoluble in water. The higher the content of monoesters, the stronger the hydrophilicity; the more diesters and triesters, the stronger the lipophilicity. Generally, there is no obvious melting point, stable below 120°C, and decomposes into emulsifiers when heated to 145°C, and can also be used as a preservative. High-quality sucrose fatty acid esters are odorless and tasteless, making them a good food emulsifier. They are used in meat products, emulsified flavors, fruit and egg preservation, candies, etc.

Common methods for synthesizing sucrose esters include solvent methods, solvent-free methods, and microbial methods. Currently, besides DMF, commonly used solvents for synthesizing sucrose esters include DMSO, xylene, propylene glycol, and water. The solvent-free method involves direct ester exchange reactions with sucrose, fatty acid methyl esters, and sodium soap without using any solvents. The solvent-free method is divided into melting method, phase solubilization method, and heterogeneous method. With the development of biotechnology, it has been found that lipases from microorganisms such as Rhizopus, Enterobacter, Aspergillus, Pseudomonas, Chromobacterium, Myxobacteria, and Penicillium can catalyze the reaction of sucrose and fatty acids to produce sucrose esters. The degree of esterification of sucrose fatty acid esters affects the balance between their hydrophilicity and lipophilicity. In practical use, it is generally recommended to first mix the sucrose fatty acid ester with a small amount of water (or oil, ether, etc.) to wet it, and then add the required amount of water (oil, ethanol, etc.), using appropriate heating to fully dissolve and disperse the sucrose fatty acid ester.

The product is suitable for the stable emulsification of lemon oil, orange oil, and grape oil, preventing flavor loss. It is used for poultry, eggs, and fresh fruits, has antibacterial properties, keeps fruits fresh, and extends storage time. In addition, sucrose fatty acid esters are used in other products, and during the sugar-making process and soybean product processing, they can be emulsified according to GB 2760 restrictions to make defoamers. Due to the synergistic effect of emulsifiers, using sucrose esters alone is far less effective than other emulsifiers, and the emulsification effect is better when appropriately mixed.