Properties of sucrose fatty acid esters
Sucrose fatty acid ester, a milky white to yellow-brown powder, dispersed or dissolved in water. It is a non-ionic surfactant with a wide range of HLB values, and product models are S-1~S-16. Because the molecule contains a strong hydrophilic sucrose group and an lipophilic fatty acid group, it is an excellent food emulsifier. Sucrose fatty acid ester has an extremely high safety profile for people, is non-toxic, and does not irritate the skin and mucous membranes. In the human body, after enzymatic action, sucrose fatty acid ester can be hydrolyzed into sucrose and fatty acids, the former is further decomposed into glucose and fructose, has a certain nutritional effect.
Application and limit requirements of sucrose fatty acid ester in food (according to GB2760-2014)
Food name
Model
Maximum usage g/kg
function
Beverages (except packaged drinking water)
S-11~S-16
1.5
Increase the emulsification stability of the beverage, prevent precipitation, delamination, oil ring floating, etc.
Modulated milk
3.0
Inhibits the floating of oils and fats, prevents protein deposits, and improves the taste of beverages.
Frozen drinks (except ice)
S-9~S-16
Improve the emulsification and dispersion of products, improve the expansion rate, conformity, and prevent the generation and growth of ice crystals.
Baked goods
S-7~S-16
Prevents starch regeneration, aging and oil oozing, extending shelf life.
Canned grains
Prevent the precipitation or adhesion of amyloids caused by thermal change, prevent starch regeneration and aging, and extend the shelf life of the product.
Chocolate and chocolate products
S-3~ S-9
10.0
Inhibits the production of grease separation, crystallization and surface frost, preventing products from being deformed due to moisture and heat.
candy
S-1~ S-11
Improves the mixing and emulsification of raw materials, prevents oil separation, and reduces adhesion to teeth and wrapping paper.
Raw wet/dry noodle products
S-1~S-16
4.0
Prevents adhesion and adhesion between machine and dough, and between dough and surface, increasing dough toughness. Suppresses the precipitation of starch when being cooked and improves yield.
Jam, batter, flour, fried powder
S-5~S-16
5.0
Improve the strength of the gelatinous substance after wheat starch gelatinization and prevent the dehydration of starch paste. Products containing grease to make their emulsion stable.
Water oil-like fat emulsification system
Form a stable emulsification system, improve the creamy texture of the product, make the oil crystals fine, prevent the production of sand particle crystals, and prevent oil separation.
About author:Zheng Haiping (1977—), male, senior engineer, bachelor's degree, research direction: engaged in compound food additive development and product application technical services.