Sucrose ester emulsifierIt can interact with various components in food to improve food quality. Due to the different types, properties, and functions of emulsifiers, these characteristics promote their widespread application in food processing.

Sucrose ester emulsifier refers to substances that can increase the surface tension between the components in an emulsion, forming a uniform dispersion or emulsion. The amount of food emulsifiers accounts for about 1/2 of the total amount of food additives. It is one of the most commonly used additives in the food industry and plays an important role in food production and processing. Almost all food production and processing involves emulsifiers or emulsification.

Sucrose ester emulsifier is a multifunctional and efficient food additive that has typical surfactant, defoaming, thickening, stabilizing, lubricating, and protective functions in food. Food emulsifiers are dispersive active substances formed by two or more immiscible phases (such as oil and water) through physical methods. Its emulsifying performance depends on the hydrophilic-lipophilic balance value (HLB value) of the emulsifier. The larger the HLB value, the stronger the hydrophilicity, and vice versa.

Sucrose ester emulsifier is an indispensable part of promoting emulsion stability and plays an important role in emulsion stability. To form a stable emulsion, it is also very important to disperse the dispersed phase into tiny droplets, as well as the use and selection of emulsifiers. It has strong emulsifying ability, forms a firm emulsion film, and is safe, stable, and less affected by external factors.

The molecules of sucrose ester emulsifier generally contain hydrophilic groups and lipophilic groups, which determine the hydrophilicity and lipophilicity of the emulsifier. By adding an appropriate amount of emulsifier to the immiscible liquids of oil phase and water, and after certain treatment, a uniform dispersion system can be formed.

There are dozens of commonly used food emulsifiers in our country. Different emulsifiers can be selected according to different purposes. Emulsifiers can be divided into ionic surfactants (anionic surfactants such as carboxylic acids, sulfate esters, etc., and cationic surfactants such as polyacrylamide, fatty amine salts, etc.) and non-ionic surfactants.

According to their source, they can be divided into natural surfactants and synthetic surfactants. Based on the HLB value of the emulsifier, they can be divided into lipophilic surfactants (HLB value less than 10, such as Span) and hydrophilic surfactants (HLB value greater than 10, such as Tween). Emulsifiers have different characteristics and are often used in combination.