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The basic properties of emulsifier sucrose ester.


Sucrose esters are formed by the dehydration condensation of sucrose with fewer than 8 fatty acid molecules under appropriate conditions. In practice, it usually refers to sucrose esters with more than three esters. When more than 6 of the 8 hydroxyl groups of sucrose are esterified, it is referred to as "esterification degree = 6-8," known as SPE, or sucrose ester emulsifier. This product is mainly a mixture formed by the esterification with fatty acids, and the properties of the fats with an esterification degree of more than 6 hydroxyl groups are similar to those of edible oils.


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