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Sucrose fatty acid esters

Qualcomm brand sucrose fatty acid esters are made from high-quality white sugar and edible oils through an esterification reaction. In production, based on the esterification number of sucrose hydroxyls, a series of sucrose fatty acid ester products with hydrophilic-lipophilic balance (HLB) values ranging from 1 to 16 can be obtained.

Product Category： Sucrose fatty acid esters

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Product description

sucrose esters of fatty acid
CNS number 10.001 INS number 473 Function Emulsifier
Gaotong brand sucrose esters of fatty acid are made from high-quality white sugar and edible oils through esterification reactions. In production, a series of sucrose fatty acid esters with hydrophilic-lipophilic balance (HLB) values ranging from 1 to 16 can be obtained based on the esterification number of sucrose hydroxyls.

Characteristics:A white to yellow or yellow-brown powder or granule, or a colorless to pale yellow viscous liquid or soft solid, with no odor or a slight aromatic smell. A non-toxic, harmless, odorless, and easily biodegradable food additive.

Application Range:Can be used in both water-in-oil (W/O) and oil-in-water (O/W) systems. Mainly used in various food products; sugar production; seasonings; fruit and vegetable preservation; feed products; daily chemical industry (cosmetics, personal care products), etc.

Function:A good non-ionic surfactant that reduces surface tension while having good emulsifying, dispersing, solubilizing, foaming, and viscosity-regulating properties. Food-grade emulsifier.

Implementation Standard: GB1886.27-2015

Item	Index
Acid value (as KOH) /(mg/g) ≤Free sugar (as sucrose)	6.0
, w/% ≤Moisture	10.0
w/% ≤Ash residue	4.0
, w/% ≤Total arsenic (as As) /(mg/kg) ≤	4.0
Lead (as Pb) /(mg/kg) ≤Gaotong brand sucrose fatty acid ester product model:	1.0
ModelHLB	2.0

Value

List of sucrose fatty acid ester application products according to GB 2760 National Food Safety Standard for Food Additive Usage:	SE-1	SE-2	SE-3	SE-5	SE-7	SE-9	SE-11	SE13Food Classification NumberSE-13G	SE-15	SE-16P
Usage Range (Type)Maximum Usage Amount	1	2	3	5	7	9	11	13	15	16

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Remarks	Modified milk24Light cream and similar products	Fat and oil with almost no water Water-oil emulsified fat productsg/kgFat emulsified products other than the above, including mixed and/or flavored fat emulsified products	Frozen beverages (excluding edible ice)
01.01.03	Surface-treated fresh fruits	3.0
01.05	Jam	10.0
02.01	Cocoa products, chocolate and chocolate products (including compound chocolate and products) as well as candies	10.0
02.02	Special wheat flour (such as self-raising flour, dumpling flour, etc.)	10.0
02.03	02.02Raw wet noodle products (such as noodles, dumpling skins, wonton skins, shao mai skins)	10.0
03.0	Raw dry noodle products03.04Batter (such as for fish and poultry), coating powder, frying powder	1.5
04.01.01.02	Canned mixed grains	1.5
04.01.02.05	Convenient rice and noodle products	5.0
05.0	Baked goods	10.0
06.03.01.02	Internal and meat products	5.0
06.03.02.01	Fresh eggs	4.0
06.03.02.02	For egg preservation	4.0
06.03.02.04	Flavored syrup	5.0
06.04.02.01	Seasonings	1.5
06.07	Beverages (excluding packaged beverage water)	4.0
07.0	Solid beverages increase usage amount according to dilution ratio	3.0
08.0	Jelly	1.5
10.01	For jelly powder, increase usage amount according to preparation ratio	1.5	Others (limited to emulsifying natural pigments)
11.05	Others (limited to ready-to-eat dishes)	5.0
12.0	Recommended usage method:	5.0
14.0	HLB value 5~16, hydrophilic sucrose fatty acid esters:14.01Add a small amount of cold water to fully mix and swell, then add the required amount of water, heat to 60℃～80℃, and stir thoroughly to dissolve and emulsify.	1.5	During production, add together with other powdered ingredients and mix evenly for use.
16.01	HLB value 1~5, lipophilic sucrose fatty acid esters:	4.0	Add a small amount of oil to fully mix and swell, heat to 60℃～80℃, completely dissolve, and then add to the oil.
16.07	Storage and shelf life:	10.0
16.07	Other (ready-to-eat dishes only)	5.0

Suggested Usage:

HLB value 5~16, hydrophilic sucrose fatty acid ester:

Add a small amount of cold water to make it fully mixed and dissolved, then add the required amount of water, heat it to 60℃~80℃, stir it well to dissolve and disperse the emulsion.

In the production process, add with other powder ingredients and mix well.

HLB value 1~5, lipophilic sucrose fatty acid ester:

Add a small amount of oil to make it fully mixed and dissolved, heat it to 60℃~80℃ and dissolve it completely.

Storage and shelf life: Sucrose fatty acid esters (especially those with high HLB) have a low melting point, are prone to moisture absorption and caking, and should be Sucrose fatty acid esters (especially those with high HLB) have a low melting point, are prone to moisture absorption and caking, and should be stored sealed in a ventilated, cool, and dry place. Recommended storage temperature: ≤30℃, humidity: ≤70%. Shelf life is 12 months.

Packaging:10kg/box, 25kg/bag/barrel (custom packaging available).

Scope of use and dosage:For details, please refer to 'GB 2760 National Food Safety Standard - Standards for the Use of Food Additives'.

For specifications of various models and their roles and effects in products, please contact us.

Keywords:

蔗糖脂肪酸酯
高通食品科技
蔗糖

byword：

Sucrose fatty acid esters

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