| Introduction | sucrose laurate is a colorless to yellowish thick gel, soft solid or white to tan powder, depending on the type of fatty acid and the degree of esterification. Odorless or slightly malodorous (unreacted fatty acids). Slightly soluble in water. Soluble in ethanol. Monoesters are soluble in warm water, diesters are insoluble in water. Surface activity, can reduce the surface tension. The aqueous solution is viscous and has wettability. Good emulsification of oil and water. Softening Point 50~70 deg C. Optically active. Compared with glyceride and sorbitol Ester emulsifiers, it has the greatest hydrophilicity. HLB value of 3~15. The higher the monoester content, the higher the HLB value. |
| Application | sucrose laurate is a colorless to yellowish thick gel, soft solid or white to tan powder used as an emulsifier; fruit antistaling agent; Sugar cooking agent; Stabilizer; Humectant; Quality improver; Also used in bread, cake can prevent aging; Used in margarine, super butter, ice cream, can improve Emulsion Stability and whipping foaming; for chocolate to inhibit crystallization can reduce the viscosity, the use of HLB3 ~ 9 products, the addition of chocolate 0.2%~ 1.0%. When HLB7 product is used for biscuits, the crispness can be improved and the operability can be improved by adding 0.1%~ 0.5% of flour. It can be used in ice cream with monoglyceride (1:1), and 1% to 10% of glycerol is added. |
| preparation method | with propylene glycol as solvent, sucrose, sodium stearate and anhydrous sodium carbonate are esterified at 130 to 150 ° C., then propylene glycol is distilled off under reduced pressure at 120 ° C., cooled and pulverized, and then dissolved in methyl ethyl ketone to remove insolubles and the like to obtain sucrose laurate. |
