Project Description
Sucrose Fatty Acid Esters -Professional supplier
We can supply Sucrose Fatty Acid Esters (CAS: 25168-73-4) with lowest factory price,high quality and regular basis.
Sucrose fatty acid esters offers a full range of HLB values from 1 to 18.
- Chemical structure
The sucrose molecule contains eight hydroxyl groups and can combine with fatty acids to form sucrose esters from mono-fatty acids to octa-fatty acids. Its chemical structure as follows:
- Characteristic features：
2.1 White to light yellow powder, tasteless or slightly lipid taste, it is dispersible or dissolved in water, and easily soluble in organic solvents, such as hot ethanol.
2.2 Sucrose fatty acid esters is a non-ionic surfactant, which is stable under weak acid or weak base conditions. It contains a strong hydrophilic sucrose hydroxyl group and a lipophilic fatty acid group, so it is an excellent emulsifier.
2.3 It is non-toxic, can be decomposed into sucrose and fatty acids, and absorbed in the body, it is safe to eyes, skin and mucous membranes, and is suitable to use in food, pharmaceuticals and cosmetics.
2.4 It has excellent biodegradability, the degradation products are harmless and will not cause environmental pollution.
2.5 Compared with other edible emulsifiers, it has a wider HLB value (1-16) and has good functional properties. It has good synergistic compatibility when used together with other surfactants.
- Types of Sucrose esters
| Product | Synose type | HLB | Mono-ester | Appearance |
| Sucrose stearate | S-10 | 1 | approx.1% | Powder |
| S-20 | 2 | approx.10% | Powder | |
| S-30 | 3 | approx.20% | Powder | |
| S-50 | 5 | approx.30% | Powder | |
| S-70 | 7 | approx.40% | Powder | |
| S-90 | 9 | approx.50% | Powder | |
| S-110 | 11 | approx.55% | Powder | |
| S-150 | 15 | approx.70% | Powder | |
| S-160 | 16 | approx.75% | Powder | |
| S-180 | 18 | approx.85% | Powder | |
| Sucrose palmitate | P-70 | 7 | approx.40% | Powder |
| P-90 | 9 | approx.50% | Powder | |
| P-110 | 11 | approx.55% | Powder | |
| P-150 | 15 | approx.70% | Powder | |
| P-160 | 16 | approx.75% | Powder | |
| P-180 | 18 | approx.90% | Powder | |
| S-CM | 11 | approx.55% | Powder |
- Sucrose esters specification:
| INTERNAL CONTROL STANDARD | ||||||||
| ITEM | China | JAPAN | EU | JECFA | CP | USP | EP | |
| Assay,% ≥ | 80 | — | — | 80 | 80 | — | — | — |
| Acid value(mg KOH/g)≤ | 5.0 | 6.0 | 6.0 | — | 6.0 | 5.0 | 6.0 | 6.0 |
| Free fatty acid,%≤ | — | — | — | 3.0 | — | — | — | — |
| Free Sucrose, %≤ | 5.0 | 10.0 | 5.0 | 5.0 | 5.0 | 4.0 | 4.0 | 4.0 |
| Water, %≤ | 3.0 | 4.0 | 4.0 | — | — | 3.0 | 4.0 | 4.0 |
| Ignition residue, % ≤ | 1.5 | 4.0 | 2.0 | 2.0 | 2.0 | 1.5 | 1.5 | 1.5 |
| Arsenic, mg/kg ≤ | 1 | 1 | 3 | 3 | — | 1 | — | — |
| Heavy metals(as Pb), mg/kg ≤ | — | — | — | — | — | 20 | — | — |
| Lead, mg/kg≤ | 2 | 2 | 2 | 2 | 2 | — | — | — |
| Dimethylformamide, mg/kg ≤ | — | — | 1.0 | 1.0 | 1.0 | — | — | — |
- Application:
5.1 HLB value (5-16) hydrophilic sucrose fatty acid esters
In order to make a good solution or dispersion of our sucrose esters in water, first, dry-blend our product with soluble powder totally, and then add necessary quantity of water to the mixed powder and heat to 70℃;
Or add small quantity of water to our sucrose esters to make it swollen first, then add necessary quantity of water to the swollen paste. This product is not suitable for directly adding to hot water, so as to avoid lumping and prolong the dissolution time, which may result in product performance degradation.
5.2 HLB value (1-5) lipophilic sucrose fatty acid esters
Mixed and dispersed with a small amount of oil, heated to 70°C , and then added to the remaining oil.
Note: Synose sucrose fatty acid ester S-50 product can be dissolved both in water and oil.
- Uses and Functions:
| Application | Sucrose Esters | Effects | |
| Type | Dosage（g/kg） | ||
| Food additives | |||
| （1）Drinks | |||
| Milk beverages (configuration milk- beverages, lactic acid
bacteria beverages) |
S-110~S-160
,P-150 |
0.01%~0.15% | Reduce fat floating, inhibit protein thermal denaturation and precipitation. |
| Vegetable protein drinks (soy milk, peanut milk, walnut
milk, almond milk) |
S-50,S-110, P-70~P-150 | 0.02%~0.15% | Reduce fat floating, inhibit protein thermal denaturation and precipitation. |
| Tea beverage, coffee beverage | S-CM,S-160, P-150,
P-160 |
0.03%~0.15% | Inhibit the reproduction of heat-resistant spores and reduce flat-sour Spoilage
Reduce fat floating, inhibit protein thermal denaturation and precipitation. |
| S-50,
S-110~S-160 |
0.02%~0.15% | Reduce fat floating, inhibit protein thermal denaturation and
precipitation. |
|
| Powder drink | S-110,S-150,
P-150,P-160 |
0.02%~0.12% | prevent caking, enhance the solubility and dispersibility |
| functional beverage | P-180 | 0.01%~0.05% | Cover the surface of oil-soluble nutrient fortifier, promote the dissolution in water, improve the transparency of the drink, and play a role in solubilization. At the same time, it can inhibit the propagation and growth of acidophilic
bacteria in the acid functional drink, and anti-bacteriostatic. |
| （2）Dairy products | |||
| Modulated milk | S-50,S-110, | 0.02%~0.15% | Reduce fat floating, inhibit protein thermal denaturation and |
| P-70~P-150 | precipitation. | ||
| Whipping Cream ,
similar products |
S-30~S-160
P-70~P-150 |
0.05%~0.30% | prevent the separation of oil from water and oil
crystallization Improve product stability |
| Ice cream | S-110~S-160 | 0.01%~0.10% | Improve product stability. Inhibit generation of ice crystal ,
bring smooth eating texture. |
| （3）Bakery | |||
| Cake | S-110~S-160, P-70,P-160 | 0.2%~0.5%
（In flour） |
Improve inner structure, brings delicate and soft taste. Improve water holding capacity, prevent starch
retrogradation and prolong the storage time. |
| Cake emulsifier
(SP etc.) |
S-110,S-150 | 6-12% | Provide emulsifying and dispersing ability and maintain the
stability of the foam.. |
| Bread | S-110~S-160, P-150,P-160 | 0.2%~0.5%
（In flour） |
Improve the mechanical resistance of flour dough in kneading, Increase the bread volume, soften the bread crumbs, and make the internal structure uniform. .Maintain the softness of bread crumbs after baking, prevents starch
retrogradation, and extends the shelf life. |
| Frozen dough for bread | S-150,S-160,
P-150,P-160 |
0.2%~0.5%
（In flour） |
Stabilize the internal structure after freezing and thawing,
make soft after baking. |
| Cookies, crackers | S-50-S-160, P-70,P-160 | 0.2%~0.5%
（In flour） |
Prevent starch retrogradation and fat oozing out, extend the shelf life. Increase the volume after baking, enhance the
crispness. |
| （4）Fats, oils and emulsified fat products | |||
| Margarine, shortening | S-10~S-30 | 0.10%~0.50% | Promote crystallization of fats, make solid fat crystals fine,
and prevent sand-like crystals. |
| Whipped cream | S-10~S-50, S-110~S-160 | 0.10%~0.50% | Provide emulsifying and stabilizing ability, prevent
water-separation ,shorter whipping time, ,enhance stand-up quality |
| Liquid creamer, baking
conditioning oil, etc. |
S-110~S-160 | 0.05%~0.30% | Provide emulsifying and stabilizing ability and prevent
oil-water separation. |
| （5）Candy, chocolate and chocolate products | |||
| Hard candy, coffee candy, caramel candy, inflatable candy | S-50, S-70, S-110,P70 | 0.10%~0.50% | Makes good mixing of molten sugar and fat, prevent adheres ion to equipment and wrapping paper. Gives crispness to the hard candy.
S-70: improve the chewiness of soft candy S-50.S-110: for special products. |
| Gum-based candy (Chewing gum, bubble gum) | S-30~S-110
P-70~P-110 |
Gum base：
1%~5%； chewing gum： 0.1~0.5% |
Improve the softness, plasticity, good mixing of the gum base and prevents adheres ion to equipment; prevent sticking of teeth. Improve the emulsifying and dispersing
ability of flavoring and retain the fragrance longer. |
| Tablet candy | S-30,S-50, S-110 | 0.20%-0.80% | Prevent powder from caking, improve the fluidity, enhance the uniformity and compressibility of powder mixing, give the product good gloss and hardness, and increase the yield. S-110: Used in effervescent tablet for instant dissolution
and dispersion. |
| Chocolates | S-10~S-50 | 0.20%~0.50% | Prevents fat-crystallization and blooming. Reduce viscosity, improve operability, give products good gloss, hardness,
and improve taste and heat resistance. |
| Confectionery and | S-50,S-70, | 0.3%~1.0% | Improve the whiteness of sugar coating, easy to color, |
| chocolate product
coating |
S-110 | bright appearance and good gloss. | |
| （6）Cereals | |||
| Raw wet noodle products (noodles, dumpling skin, wonton
skin) |
S-110~S-160, P-70~P-160 | 0.2%~0.5%
（In flour） |
Prevent the raw materials adhering to the equipment, increase the water absorption and increase the output by inhibiting starch precipitation into boiling water when
cooked. Improve gloss. |
| Instant rice noodle products (instant
noodles) |
S-110,S-150 | 0.2%~0.5%
（In flour） |
Improve the ductility of the dough, prevent the noodles from adhering to each other, shorten the time to soft the
noodles in hot water. |
| Instant rice noodle
products (instant rice) |
S-110~S-160 | 0.2%~0.5%
（In raw rice） |
To prevent the starch from regenerating, makes rice soft
after heating |
| （7）condiment | |||
| Instant curry, curry seasoning block | S-50,S-70
P-70,P-90 |
0.10%~0.30% | Improve the mixing of raw materials, prevent adhesion to machinery, and improve emulsification and dispersibility
during cooking. |
| Salad dressing, mayonnaise, sweet noodle sauce, etc. | S-50~S-160
P-70~P-150 |
0.10%~0.30% | Promote water and oil emulsification, prevent white sugar crystals from separating out, prevent protein aggregation and precipitation, and improve the emulsification stability
of the product. |
| Spices and other
powders |
S-10~S-50 | 0.05%~0.30% | Improve powder fluidity, prevent moisture absorption and
caking, and improve dispersibility in water. |
| （8）Other uses | |||
| Meat Enema | S-30~S-160
P-70~P-160 |
0.05%~0.15% | Improve water holding capacity and elasticity of meat .
prevent oil -separation . |
| Compound enzyme preparation (compound TG enzyme, compound
pectinase, etc.) |
S-CM,
S-110~S-160, P-150,P-160, P180 |
3%-10% | Promote the combination of enzyme preparations with soybean protein and sodium caseinate to disperse and solubilize; prevent oil separation in product such as meat
products. |
| Emulsified natural pigments, emulsified
flavors |
S-110~S-160, P-150,P-160,
P180 |
0.1%~1.0% | Used in oil-soluble spices, oil-soluble vitamins, antioxidants,, etc., to improve dispersion and
solubilization . |
| Pharmaceutical Excipients | |||
| Ointment, tablet, emulsion and suppository etc. | S-10~S-160 | — | Used as emulsifying stabilizer or dispersant and solubilizer , improve the processability And also as lubricant, disintegrate, binder and filler to increase absorption and
bioavailability of pharmaceutical. |
| Ointment base | S-30~S-150 | 0.5%~5.0% | Used as emulsifier and thickener in O/W or W/O based ointment
S-150: when used in O/W based ointment, it also has good moisturizing effect and excellent washable property. |
| Emulsion,polyphase liposome | S-30~S-150 | 0.5%~5.0% | Used as emulsifier and thickener in O/W or W/O based
Emulsion and polyphase liposome. It’s especially suitable for oral dosage due to it’ odorless and tasteless |
| Microemulsion, Microemulsion-based transdermal drug
delivery system |
S-30~S-150 | 0.5%~5.0% | reduce surface tension ,Form the interface membrane, promote the formation of microemulsion, promote the drug transdermal absorption |
| Suppository base | S-30~S-150 | 0.2%~5.0% | Improve the processing performance, keep no mucous |
| membrane, cracking and cavitation, improve the disintegration, release performance and improve the bioavailability of drugs, no stimulation to mucous
membrane. |
|||
| Tablet, lubricant | S-30 | 0.5%~5.0% | Prevent the raw material caking, improve the fluidity, increase the compressibility of powder, reduce the bond, and make the surface of the product with luster, increase
yield , improve the disintegration |
| Cosmetics | |||
| Face cream, facial mask, eye cream, hand
cream, etc. |
S-10~S-160
P-70~P-160 |
S-10~S-160 | Bring good stretchability without stickiness; makes the skin soft and smooth, and keeps moisture |
| Facial cleanser, toothpaste, makeup
remover, etc. |
S-150~S-160
P-70~P-160 |
S-150~S-160 | No irritation to the skin; give good foaming properties and enhances the cleaning effect. |
| Lipstick, lipstick, lip glaze, etc. | S-10~S-70 | S-10~S-70 | No irritation to the skin; bring the product better ductility and compatibility. |
| Industrial Application | |||
| Textile | S-10~S-160 | 0.2%~1.0% | Used as soft finishing agent and antistatic agent for various kinds of textiles. |
| Plastics | S-30~S-70 | 0.2%~1.0% | Used as safety additive of food packaging film and as dispersion-stabilizer of water absorbent film for hygienic
products when they polymerize. |
| Sugar industry | S-50 | 0.2%~1.0% | As antifoaming agent it can reduce the viscosity of syrup, improve fluidity, then reducing energy consumption,
increase efficiency and sugar yield. |
| Ink | S-110 | 0.3%~0.5% | Improve gloss, adhesion, fluidity and spread uniformity. |
- Notes:
7.1 Sucrose fatty acid esters has hygroscopicity and easy to lump. Please avoid direct sunlight, keep away from humidity and high temperature, and store in a cool and dry place.
7.2 After opening the sucrose fatty acid esters for use, fasten the bag with a belt. If the product becomes damp and lump, there is no problem in quality during the product warranty period.
7.3 Sucrose fatty acid esters is flammable and with the risk of dust explosion. Avoid fire sources. The measures of reducing dust generation, eliminating static electricity or adding inert gas can be taken according to the actual situation.
Package Of Sucrose Fatty Acid Esters
Shelf life: 24 months from date of manufacture in original unopened packaging stored in a cool dry place out of direct sunlight.
Package: 25kg/bag or drum, or according to customer requirements.
