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Non-ionic surfactant sucrose fatty acid ester

Time：2023-05-15

Sucrose Fatty Acid Esters are a type of non-ionic surfactant, which are produced through the esterification reaction of sucrose and fatty acids, resulting in a pure substance or a mixture. The appearance of sucrose fatty acid esters is a white to yellow powder, a colorless to slightly yellow viscous liquid, or a soft solid.

Sucrose Fatty Acid Esters () is a non-ionic surfactant, a substance or mixture produced by the esterification reaction of sucrose and fatty acids.

The appearance of sucrose fatty acid esters is a white to yellow powder, a colorless to slightly yellow viscous liquid, or a soft solid.

Sucrose contains8 hydroxyl (-OH) groups, so various products from monoester to octaester can be generated through esterification. The -OH groups of sucrose serve as hydrophilic groups, while the carbon chain part of fatty acids serves as hydrophobic groups, commonly using higher fatty acids such as stearic acid, oleic acid, and palmitic acid (the products are in powder form), as well as lower fatty acids such as acetic acid and isobutyric acid (the products are in viscous resin form).

Sucrose fatty acid esters are mainly used as emulsifiers and preservatives in dairy beverages, baking,meat products, emulsified flavors, preservation of fruits and eggs, candies, etc.

Guangxi Gaotong Food Technology Co., Ltd. produces Gaotong brand sucrose fatty acid esters, which have good emulsifying, dispersing, solubilizing, lubricating, penetrating, and foaming properties.;They have differentHLB values (1-15), allowing for the selection of the most suitable variety based on different uses.

National Food Safety Standard for Sucrose Fatty Acid Esters GB1886.27-2015

The application and current development status of sucrose fatty acid esters in food.

National Food Safety Standard for Sucrose Fatty Acid Esters GB1886.27-2015

The application and current development status of sucrose fatty acid esters in food.

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