Emulsifier sucrose esterAs a basic raw material for food, it consists of one or more of water, sugar, protein, oil, etc., forming a complex multiphase system. Due to the unstable state of the interfaces between the multiphase systems, phase separation can occur, leading to abnormal product quality. However, with the presence of emulsifiers or stabilizers, the heterogeneous multiphase system becomes a uniform and stable single-phase system.

Based on the special effects of emulsifier sucrose ester on food components, it can not only fully mix with food raw materials during certain processing processes, producing emulsification, dispersion, wetting, foaming, defoaming, and stabilizing effects, but also improve food quality, such as enhancing the thickness, viscosity, texture, taste, flavor, freshness, and palatability of food, as well as extending the shelf life of food and preventing spoilage. Therefore, emulsifier sucrose ester plays an important role in food processing and storage, making it an essential food additive in modern food industry.

The role of emulsifier sucrose ester in food:

1. Emulsification. All emulsifiers are surfactants that contain both hydrophilic and lipophilic groups within the same molecule, thus promoting emulsification in both oil and water phases. Emulsifiers with low HLB values can stabilize water-in-oil emulsions (W/O), while those with high HLB values can stabilize oil-in-water emulsions (O/W).

2. Starch complexation (preservative for baked goods). Most emulsifier sucrose ester molecules contain linear fatty acid chains that can complex with amylose in starch. This property is very important as it can reduce the adhesiveness of rehydrated starch products, such as instant mashed potatoes and instant noodles, preventing bread and pastries from drying out, hardening, or losing flavor, thus helping to extend the palatability of food.

3. Protein interaction. Adding some emulsifier sucrose ester to foods containing sugar crystals dispersed in fat can form a coating on the sugar crystals, reducing viscosity, which is very useful for improving the flow of melted chocolate.

4. Viscosity increase. Adding some emulsifiers to foods containing sugar crystals dispersed in fat can form a coating on the sugar crystals, reducing viscosity, which is very useful for improving the flow of melted chocolate.

5. Foaming and loosening. Emulsifier sucrose esters containing saturated fatty acid chains can stabilize foams in water, thus serving as a foaming agent for convenient candies, mixing ingredients for cake making, decorative materials, and other convenience foods. Emulsifiers containing unsaturated fatty acids can suppress foaming and can be used as defoamers in dairy and egg processing.