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Sucrose Fatty Acid Ester
Sucrose Fatty Acid Esters （Sugar Esters）
Function: Emulsifier E473
Gaotong Sucrose Fatty Acid Ester is synthesized by sugar and edible oil. According to control the number of esterifying hydroxyl of sugar can obtain a series of sucrose fatty acid esters with lipophilic hydrophilic value (HLB value) may be from 1 to 16.
Character: White to yellowish or yellow-brown powder or grain, or colorless to yellowish viscous liquid or soft solid ,odorless or have a slight characteristic odor. It is innocuousness, nontoxic, and easily biodegradable food additive.
Application: With a very wide range of HLB value, the products can be used for oil-in-water emulsion (W/O) system or for water-in-oil (O/W) system. Such as flour products, dairy products,beverages ,candies,meat products etc.
Effect :The products are good nonionic surfactant which can reduce the surface tension. As the same time, it has good emulsifying, dispersing, solubilizing, foaming, viscosity adjustment etc. properties. It is one of the emulsifiers for kinds of food,cosmetics etc.
| model |
SE-1 |
SE-2 |
SE-3 |
SE-5 |
SE-7 |
SE-9 |
SE-11 |
SE13、 SE-13G |
SE-15 |
SE-16P |
|
HLB valus |
1 |
2 |
3 |
5 |
7 |
9 |
11 |
13 |
15 |
16 |
Quality standard: GB1886.27-2015
|
Item |
Index |
|
Acid value (KOH)/(mg/g) ≤ |
6.0 |
|
Free sucrose, w/% ≤ |
10.0 |
|
Water, w/% ≤ |
4.0 |
|
Ignition residue, w/% ≤ |
4.0 |
|
Total arsenic (As), (mg/kg) ≤ |
1.0 |
|
Lead (Pb), (mg/kg) ≤ |
2.0 |
《GB 2760-2014 National Food Safety Standard Standard for the Use of Food Additives》
Sucrose fatty acid ester application product list：
| Food Classification Number | Scope of use (24 categories) | Maximum usage (g/kg) | Remark |
|
01.01.03 |
Modified milk |
3.0 |
|
|
01.05 |
Cream (light cream) and other foods |
10.0 |
|
|
02.01 |
Fats and oils that are basically free of water |
10.0 |
|
|
02.02 |
Water and oily fat emulsified products |
10.0 |
|
|
02.03 |
Fat dairy products other than 02.02, including mixed and/or flavored fat emulsion products |
10.0 |
|
|
03.0 |
Frozen drinks (except edible ice on 03.04) |
1.5 |
|
|
04.01.01.02 |
Surface-treated fresh fruits |
1.5 |
|
|
04.01.02.05 |
Fruit Jam |
5.0 |
|
|
05.0 |
Cocoa products, chocolate and chocolate products (including cocoa butter substitute chocolate and products) and candies |
10.0 |
|
|
06.03.01.02 |
Special wheat flour (such as self-rising flour, dumpling flour, etc.) |
5.0 |
|
|
06.03.02.01 |
Raw wet noodle products (such as noodles, dumpling wrappers, wonton wrappers, siu mai wrappers) |
4.0 |
|
|
06.03.02.02 |
Raw dried noodle products |
4.0 |
|
|
06.03.02.04 |
Batter (such as mopping batter for fish and animals), breading, frying powder |
5.0 |
|
|
06.04.02.01 |
Canned cereals |
1.5 |
|
|
06.07 |
Instant rice noodle products |
4.0 |
|
|
07.0 |
Baked goods |
3.0 |
|
|
08.0 |
Inside and meat products |
1.5 |
|
|
10.01 |
Fresh eggs |
1.5 |
Used for egg preservation |
|
11.05 |
Flavored syrup |
5.0 |
|
|
12.0 |
Seasoning |
5.0 |
|
|
14.0 |
Beverages (except 14.01 packaged beverage water) |
1.5 |
Increase the usage of solid beverages according to the dilution factor |
|
16.01 |
Jelly |
4.0 |
If used for jelly powder, increase the usage according to the preparation times |
|
16.07 |
Other ( emulsified natural color) |
10.0 |
|
|
16.07 |
Others ( ready-to-eat dishes) |
5.0 |
|
The recommended usage
1. Sucrose Fatty Acid Ester (SE) with high HLB value (5-16 )
A: Take appropriate amount of SE, put them into the cold water (generally the concentration is 5% , max not than 10% ) . Stir and mix , uniform dispersion, then gradually heated to about 70 ℃ , then the SE is dissolved fully.
B: Mix SE together with other powder ingredients ( such sugar , flour etc. ) well , then add the mixture to the production process.
2. Sucrose Fatty Acid Ester (SE) with low HLB value (1-5)
Take appropriate amount of SE, put them into the oil (generally the concentration is 5% , max not than 10% ) . Stir and mix , uniform dispersion, then gradually heated to about 60-70 ℃ , then the SE is dissolved fully.
Storage and Shelf-life : The sucrose fatty acid ester should be stored in the warehouse with the following inventory conditions :Relative humidity < 70% ,Storage temperature < 30 ℃.12 months in the tightly closed original container, protected from light, store dry.
Package:10kg/carton, 25kg/bag/drum (other packages according to customers’ requirements).
If you need more information pls feel free to contact with us.
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