Types

SE-1G

SE-2

SE-3

SE-5、

SE-5G

SE-7

SE-9

SE-11、

SE-11G-2

SE13、

SE-13G

SE-15、

SE-15G

SE-16P

P-15G

HLB value

1

2

3

5

7

9

11

13

15

16

15

APPLICATIONS

Gaotong Sucrose Fatty Acid Esters

Benefits

HLB value

Max Usage Level in GB2760-2024 (g/kg)

Flour  products

Breads,bakery products

HLB 11~16

4.0

·  Enhances dough elasticity, making the texture soft and smooth.

·  Creates fine, uniform pores for a more consistent product.

·  Increases product volume.

·  Reduces the amount of shortening needed.

·  Retains moisture, preventing staleness.

·  Extends shelf life.

Pastry , cake,

Biscuit, cracker and cookie

HLB 5~16

4.0

Frozen Dough, Fresh and Dried Noodle Products (such as Noodles, Dumpling Wrappers, etc.)

HLB 11~16

4.0

·  Prevents dough from deteriorating and shrinking during refrigeration.

·  Improves the internal structure of bread after thawing and baking.

·  Prevents noodles from sticking to machines or clumping together, enhancing gluten strength, elasticity, and yield.

·  Increases operational efficiency.

·  Enhances water absorption, preventing cooked noodles and vermicelli from aging during storage.

Drink Products [excluding packaged drinking water, fruit and vegetable juices (purees), and concentrated fruit and vegetable juices (purees)]

HLB 11~16

1.5

·  Acts as a coloring agent, solubilizer, and emulsifier, ensuring even dispersion.

·  Stabilizes quality by reducing oil separation and protein precipitation, allowing all components to disperse more uniformly in water.

·  Provides antioxidant properties in dairy beverages.

Note: For solid beverages, increase the usage amount according to the dilution ratio.

Frozen Beverages (excluding edible ice)

·  Increases water solubility and accelerates dissolution.

·  Prevents moisture absorption and agglomeration.

·  Enhances emulsification, dispersion, and solubility of products.

·  Improves fragrance and provides a vibrant color to the products.

Ice-cream, ice milk

HLB 7~16

1.5

·  Enhances emulsification stability and dispersibility.

·  Improves heat stability and moldability.

·  Provides a smooth texture and a pleasant mouthfeel.

Candies

HLB 2~16

10.0

·  Reduces viscosity and improves the emulsification stability of sugar and fats.

·  Ensures even dispersion of ingredients, resulting in a smooth and uniform product.

·  Prevents sticking to molds, packaging paper, and ensures non-stickiness when consumed.

Cocoa Products, Chocolate, including Cocoa Butter Substitutes and Related Products

HLB 1~5

10.0

·  Reduces viscosity and inhibits crystallization, preventing blooming.

·  Enhances heat resistance and shape retention, preventing fat separation.

·  Improves texture and taste.

Chewing gum,

bubble gum,

other gum based products

HLB 3~11

10.0

·  Makes colloids easier to knead.

·  Prevents hardness from fluctuating with temperature changes.

·  Improves fragrance retention.

Pudding, jelly

HLB 11~16

4.0

·  Prevents water separation in jelly products.

·  Improves texture and mouthfeel.

·  Note: When using jelly powder, increase the usage amount according to the dilution ratio.

Dairy products,

processed fats and oils

Margarine and W/O or O/W emulsified fat

HLB 1~5

HLB 11~16

10.0

·  Enhances emulsification stability and prevents splattering.

·  Refines crystallization, inhibiting the formation of grainy crystals.

·  Prevents fat separation.

Shortening oil

HLB 1~7

10.0

·  Enhances emulsification stability and improves creamy texture, water absorption, and egg absorption.

·  Prevents fat separation.

Dairy Cream Products

HLB 5~11

3.0

·  Prevents the formation of surface feather-like substances and oil-water separation.

·  Ensures stable emulsification.

Jam,fruit jam

HLB 11~16

5.0

·  Prevents product aging, maintaining a soft texture.

·  Inhibits sugar crystallization and water separation.

Mixed Grain Canned Products (Eight Treasure Porridge, Mung Bean Porridge)

HLB 11~16

1.5

·  Inhibits the risk of deterioration caused by heating.

·  Improves texture and mouthfeel.

·  Reduces starch retrogradation.

·  Increases production efficiency.

Processed meats and fish paste products

HLB7 ~9

1.5

·  Retains moisture in meat products.

·  Enhances elasticity and improves texture.

·  Prevents fat separation.

Seasonings (excluding salt and salt substitutes, and spices)

HLB 5~16

5.0

·  Prevents dehydration of starch gel.

·  Enhances shape retention.

Flavoring Syrup (Sugar Production)

HLB 5

5.0

·  Improves the flowability of syrup.

·  Reduces cooking time for sugar, saving energy.

·  Lowers waste syrup purity and increases sugar recovery rate.

·  Enhances product quality.

pharmaceuticals industry

(tablet etc.)

HLB 3~16

---------------

·  Enhances emulsification stability.

·  Improves drug disintegration performance.

·  Prevents adhesion to machinery.

·  Increases production output.

Daily chemical industry

( cosmetics,personal care

products etc.)

HLB 11~16

----------------

·  Improves the mixing of raw materials.

·  Enhances emulsification stability.

·  Provides moisture retention and fragrance preservation.

·  Facilitates easy cleaning.