Sucrose ester emulsifierAnd sucrose fatty acid esters are generated from the esterification reaction of sucrose and fatty acids under appropriate conditions. Sucrose is a highly hydrophilic compound, while fats are non-polar oily compounds. Therefore, the esterification products of the two have special amphiphilic properties, which can be used for emulsification, stabilization, and dispersion of food ingredients. Sucrose contains special groups, allowing for the production of products with varying degrees of esterification from monoesters to octoesters, and the degree of esterification directly determines the emulsification capacity. The value is a measure of the emulsification properties of the reaction. The higher the content of monoesters in sucrose ester emulsifiers, the stronger the hydrophilic properties; the higher the content of diesters and triesters, the stronger the hydrophobic properties. By controlling the degree of esterification of sucrose and fatty acids, products with different values can be generated, which can be widely applied in various food systems.

Sucrose ester emulsifier is a white to yellowish-brown powder, odorless and tasteless, easily hygroscopic and prone to caking. It is an efficient emulsifier and surfactant with functions such as emulsification, dispersion, stabilization, defoaming, anti-starch aging, viscosity regulation, and crystallization inhibition.

Product features:

1. Different emulsifiers can be applied in different scenarios, and this product series can be found in almost all dining establishments. The application is determined based on the degree of emulsification.

2. Diverse functions, sucrose ester emulsifiers have emulsifying characteristics and also possess wetting, capacity, viscosity regulation, crystallization control, defoaming or foaming, anti-aging for starch, and antibacterial preservation effects, which vary in different systems.

3. Safe and environmentally friendly, sucrose ester emulsifiers can be digested by the human body into sucrose and fatty acids, making them easy to absorb. As a safe food additive, sucrose ester emulsifiers have good biodegradability and can be biodegraded under both aerobic and anaerobic conditions, posing no harm to the environment. They are a safe and eco-friendly food additive.

4. Good stability, sucrose ester emulsifiers are relatively stable below 120°C and can dissolve with slight heating. However, monoglycerides need to be maintained above 75°C and fully homogenized to form stable emulsifying characteristics.

5. Significant synergistic effect, sucrose ester emulsifiers have good compatibility with other emulsifiers, which can significantly enhance emulsification effects and facilitate the use of emulsifiers.

The higher the content of monoesters in sucrose ester emulsifiers, the higher the value. Sucrose ester emulsifiers are very safe and harmless emulsifiers that decompose into sucrose and fatty acids in the human body. However, the use of catalysts during the preparation process may lead to pesticide residues. Therefore, intake should not be too high to avoid safety risks.