Food Ingredients Fat Sucrose Esters of Fatty Acids KOSHER

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$2.00 - $5.00 / Kilograms | 25 Kilogram/Kilograms (Min. Order)
Lead Time:
Quantity(Kilograms) 1 - 1000 >1000
Est. Time(days) 3 Negotiable
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Overview
Quick Details
CAS No.:
37318-31-3
Other Names:
sugar easters
MF:
N/A
EINECS No.:
N/A
FEMA No.:
N/A
Place of Origin:
Guangdong, China (Mainland)
Type:
Emulsifiers
Brand Name:
ZIO
Model Number:
sucrose fatty acid ester
Product name:
Food Ingredients Fat Sucrose Esters of Fatty Acids KOSHER
Appearance:
white to yellow powder
Grade:
Food Garde
Shelf Life:
2 Years
Usage:
emulsifier, antioxidant
HLB value:
1-16
Storage:
Cool Dry Place
Package:
25kg/bag/drum
Sample:
Avaliable
QC:
100% Test
Supply Ability
Supply Ability:
1000 Ton/Tons per Month
Packaging & Delivery
Packaging Details
25 kg/bag
Port
Guangzhou
Picture Example:
package-img
Lead Time :
Quantity(Kilograms) 1 - 1000 >1000
Est. Time(days) 3 To be negotiated

Food Ingredients Fat Sucrose Esters of Fatty Acids KOSHER

Product Description

 

PRODUCT NAME

sucrose fatty acid ester

DEFINITION

Mono-, di- and tri-esters of sucrose with food fatty acids, prepared from sucrose and methyl and ethyl esters of food fatty acids or by extraction from sucroglycerides. Only the following solvents may be used for the production: dimethyl formamide, dimethyl sulfoxide, ethyl acetate, isopropanol, propylene glycol, isobutanol and methyl ethyl ketone.

Assay

Not less than 80%

DESCRIPTION

Stiff gels, soft solids or white to slightly greyish white powders

FUNCTIONAL USES

Emulsifier

CHARACTERISTICS

 

IDENTIFICATION

 

Solubility

Sparingly soluble in water, soluble in ethanol

Test for fatty acids

Passes test

Test for sugar

Passes test

PURITY

 

Sulfated ash

Not more than 2%
Test 1 g of the sample as directed under the Test for Ash (Sulfated ash, Method I)

Acid value

Not more than 6

Free sucrose

Not more than 5%

Dimethyl formamide

Not more than 1 mg/kg

Dimethyl sulfoxide

Not more than 2 mg/kg

Ethyl acetate, isopropanol and propylene glycol

 

Not more than 350 mg/kg, singly or in combination

Isobutanol

Not more than 10 mg/kg

Methanol

Not more than 10 mg/kg

Methyl ethyl ketone

Not more than 10 mg/kg

Lead

Not more than 10 mg/kg
Prepare a sample solution as described for organic compounds in the Limit test, using 10
 m g of lead ion (Pb) in the control

Applications of sucrose fatty acid ester:

1. The degree of esterification of sucrose fatty acid esters can affect its hydrophilic and lipophilic balance (HLB).

2. For specific use, the sucrose ester is usually mixed and wetted with a small amount of water (or oil, ether, etc.), and then the required amount of water (oil, ethanol, etc.) is added, and heated appropriately to fully dissolve the sucrose ester. dispersion.

3. The HLB value of sucrose ester can be adjusted by the content of monoester, diester and triester. It can be used in almost all fat-containing foods. The specific application is as follows:

(1) It is used for meat products and surimi products to improve the moisture content and the mouthfeel of the product, and the dosage is 0.3% to 1% (HLB1 to 16).

(2) For baking food, it can increase the toughness of the dough, increase the volume of the product, make the pores fine and uniform, soft in texture and prevent aging, and the dosage is 0.2% to 0.5% of the flour.

(3) It is used for biscuits and cakes to stabilize the fat emulsion, prevent precipitation, and improve the quality of the product. The dosage is 0.1% to 0.5% (HLB7).

(4) For chocolate, it can inhibit crystallization and prevent blooming. The dosage is 0.2% to 1.0% (HLB value 3 to 9).

(5) It is used for bubble gum to make it easy to knead, improve chewing feeling, and improve flavor and softness. The addition amount is 0.1% to 0.2% (HLB value 5 to 11) of the gum base.

(6) Used for ice cream, increasing emulsification and dispersibility, increasing specific volume, improving thermal stability, formability and mouthfeel. For grease, 1.0% to 10%.

(7) It is used for condensed milk and whipped cream to stabilize the emulsion, which can prevent water separation and increase the expansion force of the cream. The dosage is 0.1% to 0.5% (HLB1 to 16).

(8) It is used in margarine to improve the compatibility of cream and water and is effective against splashing. The dosage is 0.1% to 0.5% (HLB 1-3).

(9) It is used for emulsifying essence and solid essence, and is most suitable for stable emulsification of lemon oil, orange oil and grape oil to prevent loss of perfume in products. The dosage is 0.05% to 0.2% (HLB 7 to 16).

(10) It is used for preservation of fresh film of poultry, eggs, fruits and vegetables, has antibacterial effect, keeps fruits and vegetables fresh, and prolongs storage period. The dosage is 0.3% to 2.5% (HLB 5 to 16).

It can also be used for soy milk, frozen foods, sauces, drinks, rice, noodles, instant noodles, dumplings, etc.

 

Company Information

 

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