| Downstream Products | alpha-d-Glucopyranoside, beta-d-fructofuranosyl, octadecanoate |
use
Sucrose ester is milky white to yellowish brown powder, odorless and tasteless, and is very easy to absorb moisture and agglomerate. It is a high-quality and efficient emulsifier and surfactant, which has the functions of emulsification, dispersion, stability, defoaming, anti-starch aging, viscosity adjustment and crystallization inhibition.
Sucrose fatty acid ester
Sucrose ester, also known as sucrose fatty acid ester, is produced by the esterification reaction of sucrose and fatty acid under appropriate conditions. Sucrose is a polar hydrophilic compound, and fat is a non-polar lipophilic compound. Therefore, the esterification products of the two have the special properties of water and oil parents, and can be used for emulsification, stability and dispersion of food components. Because sucrose contains 8-OH groups, products with different esterification degrees from monoester to octaester can be generated, and the degree of esterification directly determines the emulsification performance. HLB value is a measure of the emulsification properties of the reaction. When the hydrophilic group is 0, its HLB value is 0. When the hydrophilic group is 100%, the HLB value is 20. That is to say, the higher the monoester content in sucrose ester, the stronger the hydrophilicity. The higher the content of diester and triester, the stronger the hydrophobicity. By controlling the esterification degree of sucrose and fatty acid, different products.
product features
1. Various emulsifying properties can be applied to different scenes;
2. It has various functions. Sucrose esters are most commonly used in emulsifying properties. It also has the functions of wetting, compatibilization, viscosity adjustment, crystallization control, defoaming or foaming, starch anti-aging, antibacterial and fresh-keeping, etc. The effects are different in different systems;
3. Safe and environmentally friendly, sucrose esters can be digested into sucrose and fatty acids in the body, which is easy to be absorbed by the human body and has no toxic side effects. The Food and Agriculture Organization of the United Nations and the World Health Organization list sucrose esters as safe food additives, and their biodegradability It is very good, can be biodegraded under aerobic and anaerobic conditions, and is harmless to the environment.
4, good stability, sucrose ester is relatively stable below 120 ℃, and can be dissolved by slight heating. Monoglycerides, on the other hand, need to be kept above 75°C and sufficiently homogeneous in order to exert stable emulsifying properties.
5. The synergistic effect is obvious. Sucrose ester has good compatibility with other emulsifiers, and can significantly improve the emulsification effect, which is conducive to the reduction of emulsifier.
emulsification performance and safety
emulsifying properties: the HLB value of sucrose ester is 3-15. The higher the monoester content, the higher the HLB value. Low HLB value can be used as W/O emulsifier; High HLB value can be used as O/W emulsifier.
safety: sucrose ester is a very safe and harmless emulsifier, which is decomposed into sucrose and fatty acid in human body. however, with the catalyst used in the preparation, there may be dimethylformamide residue. FAO/WHO temporarily stipulates that ADI is 0-30mg/kg body weight.
Application of sucrose ester in food
Sucrose ester has surface activity and can reduce surface tension. It can form a complex or complex with starch to prevent the aging of starch in flour and make flour food have a good tissue state. Sucrose esters also have good emulsification, dispersion, solubilization, lubrication, penetration, foaming, viscosity adjustment and antibacterial properties. Widely used in flour products, cakes, candies, frozen drinks and other foods.
1) Application in flour products
In bread production, dough processing is an important factor affecting the quality of the finished product. Adding sucrose ester when making dough can strengthen the toughness of dough and improve the mechanical resistance during mixing and kneading, and improve the water absorption of dough in the kneading stage, increase the volume of bread after baking, and keep the bread pulp after baking Soft, make the bread cavity uniform and reduce the amount of shortening and extend the shelf life.
in frozen dough, sucrose ester can prevent the deterioration of dough during cryopreservation, improve the internal structure of thawed and baked bread, and can produce bread with a certain volume and fluffy and soft.
In ordinary flour products, sucrose ester can prevent the raw materials from adhering to the machine when mixed, and the adhesion of the dough to each other, which can improve the efficiency of the work. The dosage of sucrose ester is 0.1%-1.0% of flour quality (HLB value is 11-16).
P> adding sucrose ester with flour quality 0.2%-1.0%(HLB value 5-16) to cake and biscuit flour can make biscuit dough with superior mechanical properties, prevent biscuits with high oil content from frosting, increase the volume after baking, and make cakes and biscuits more brittle and soluble in mouth. It can also make cakes with uniform internal structure, good volume and delicate and soft taste.2) Application in candy and chocolate
caramel candy (also known as milk fat sugar, milk sugar) is a kind of multiphase dispersion system, the main composition is a variety of sugars (carbohydrates) with water as the dispersion medium to form a continuous phase of molecular dispersion. Charred candy is rich in milk solids and a considerable amount of fat. 0.1%-0.5%(HLB value 1-9) sucrose ester is added in production and mixed with various materials. When it is lower than 60 ℃, stirring evenly can make it form a stable opacifying state, prevent oil separation, prevent it from adhering to machinery and wrapping paper, and facilitate the mechanical processing of candy.
in the production of chewing gum, adding 0.2%-0.5%(HLB value 9-15) sucrose ester can improve the mixing of the gum base and evenly disperse the spices. in addition, it can prevent the product from sticking teeth during chewing and improve its chewing ability. In chocolate, adding sucrose ester with grease mass 0.2-0.5%(HLB value 5-11) can reduce chocolate viscosity, improve its heat resistance, prevent grease separation and frosting, and make the product smooth. Sucrose ester will be better if combined with lecithin.
3) Application in ice cream
used in ice cream and ice cream, can make the emulsion dispersed evenly, increase the expansion rate, reduce the time of coagulation peptone whipping, the milk fat is not separated during the cold storage period, and the product tissue is uniform and delicate. The general dosage of sucrose ester in ice cream and ice cream is 0.1%-0.15%(HLB value 7-16)
4) Other applications
It is used to emulsify essence and solid essence. It is most suitable for stable emulsification of lemon oil, orange oil and grape oil to prevent the loss of spices in products. The dosage is 0.05% ~ 0.2%(HLB7 ~ 16).
It is used for poultry, eggs and fresh-cut fruits. It has antibacterial effect, keeps fruits fresh and prolongs storage period. The dosage is 0.05% ~ 0.15%(HLB5 ~ 16).
in addition, it can also be used in other products according to GB 2760 to limit its emulsification effect, and defoamer can be used in sugar making process and bean product processing process
due to the synergistic effect of emulsifier, sucrose ester alone is far worse than other emulsifiers, and the emulsification effect is better after proper compounding.
| use | sucrose ester is milky white to yellowish brown powder, odorless and tasteless, and easy to absorb moisture and agglomate. It is a high-quality and efficient emulsifier and surfactant, which has the functions of emulsification, dispersion, stability, defoaming, anti-starch aging, adjusting viscosity and inhibiting crystallization. |
| Sucrose fatty acid ester | Sucrose ester, also known as sucrose fatty acid ester, is produced by esterification reaction of sucrose and fatty acid under appropriate conditions. Sucrose is a polar hydrophilic compound, while fat is a non-polar lipophilic compound. Therefore, the esterification products of the two have the special properties of water and oil amphiphiles, and can be used for emulsification, stability and dispersion of food components. Because sucrose contains 8-OH groups, products with different esterification degrees from monoester to octaester can be generated, and the degree of esterification directly determines the emulsification performance. HLB value is a measure of the emulsification properties of the reaction. When the hydrophilic group is 0, its HLB value is 0, and when the hydrophilic group is 100%, the HLB value is 20, which means that the higher the monoester content in sucrose ester, The stronger the hydrophilicity, the higher the content of diester and triester, the stronger the hydrophobicity. By controlling the esterification degree of sucrose and fatty acid, different products with HLB value of 1-16 can be generated, which can be widely used in various food systems. |
| product characteristics | 1, various emulsifying properties, which can be applied to different scenes; 2, various functions, sucrose esters are most commonly used in emulsifying properties, which also have the functions of wetting, compatibilization, viscosity adjustment, crystallization control, defoaming or foaming, starch anti-aging, antibacterial and fresh-keeping, etc., and have different functions in different systems; 3. Safe and environmentally friendly, sucrose esters can be digested into sucrose and fatty acids in the body, which is easy to be absorbed by the human body and has no toxic side effects. The Food and Agriculture Organization of the United Nations and the World Health Organization lists sucrose esters as safe food additives, and their biodegradability is very good. It can be biodegradable under aerobic and anaerobic conditions, and is harmless to the environment. It is a safe and environmentally friendly food additive. 4, good stability, sucrose ester is relatively stable below 120 ℃, and can be dissolved by slight heating. Monoglycerides, on the other hand, need to be kept above 75°C and sufficiently homogeneous to exert stable emulsifying properties. 5. The synergistic effect is obvious. The compatibility of sucrose ester and other emulsifiers is very good, and it can significantly improve the emulsification effect, which is conducive to the reduction of emulsifier. |
| emulsifying performance and safety | emulsifying performance: the HLB value of sucrose ester is 3-15. The higher the monoester content, the higher the HLB value. Low HLB value can be used as W/O emulsifier; High HLB value can be used as O/W emulsifier. Safety: Sucrose ester is a very safe and harmless emulsifier, which is decomposed into sucrose and fatty acid in human body. However, when catalyst is used in preparation, there may be dimethylformamide residue. FAO/WHO temporarily stipulates that ADI is 0-30mg/kg body weight. |
| application of sucrose ester in food | sucrose ester has surface activity and can reduce surface tension. It can form a complex or complex with starch to prevent the aging of starch in flour and make flour food have a good tissue state. Sucrose ester also has good emulsification, dispersion, solubilization, lubrication, penetration, foaming, viscosity adjustment and antibacterial properties. Widely used in flour products, cakes, candies, frozen drinks and other foods. 1) Application in flour products In bread production, dough processing is an important factor affecting the quality of the finished product. Adding sucrose ester when making dough can strengthen the toughness of dough and improve the mechanical resistance during mixing and kneading, and improve the water absorption of the dough during the kneading stage, increase the volume of the bread after baking, and keep the bread pulp after baking Soft, make the bread cavity uniform and reduce the amount of shortening and extend the shelf life. In frozen dough, sucrose ester can prevent the deterioration of the dough during cryopreservation, improve the internal structure of the thawed and baked bread, and can produce a certain volume, fluffy and soft bread. In ordinary noodle products, sucrose ester can prevent the raw materials from adhering to the machine when mixed, and the adhesion of the dough to each other, which can improve the efficiency of the operation. The dosage of sucrose ester is 0.1%-1.0% of flour quality (HLB value is 11-16). Adding sucrose ester with flour quality 0.2%-1.0%(HLB value 5-16) to cake and biscuit flour can make biscuit dough with superior mechanical properties, prevent biscuits with high oil content from frosting, increase the volume after baking, and make cakes and biscuits more brittle and soluble in mouth. It can also make cakes with uniform internal structure, good volume and delicate and soft taste. 2) Application in candy and chocolate Charred candy (also known as milk fat sugar, milk sugar) is a kind of multiphase dispersion system, which is mainly composed of a variety of sugars (carbohydrates) using water as the dispersion medium to form a continuous phase of molecular dispersion. Coated candy is rich in milk solids and a considerable amount of fat. 0.1%-0.5%(HLB value 1-9) sucrose ester is added in production and mixed with various materials. When it is lower than 60 ℃, stirring evenly can form a stable opacifying state, prevent oil separation, prevent it from adhering to machinery and wrapping paper, and facilitate the mechanical processing of candy. in the production of chewing gum, adding 0.2%-0.5%(HLB value 9-15) sucrose ester can improve the mixing of the gum base and evenly disperse the spices. in addition, it can prevent the product from sticking teeth during chewing and improve its chewing ability. In chocolate, adding sucrose ester with oil mass 0.2-0.5%(HLB value 5-11) can reduce the viscosity of chocolate, improve its heat resistance, prevent oil separation and frosting, and make the product smooth. Sucrose ester will be better if combined with lecithin. 3) application in ice cream for ice cream and ice cream, it can make the emulsion disperse evenly, increase the expansion rate, reduce the time of coagulation peptone whipping, the milk fat does not separate during the cold storage period, and the product tissue is uniform and delicate. The general dosage of sucrose ester in ice cream and ice cream is 0.1%-0.15%(HLB value 7-16)4). Other applications 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 the loss of spices in products. The dosage is 0.05% ~ 0.2%(HLB7 ~ 16). It is used for poultry, eggs and fresh-cut fruits. It has antibacterial effect, keeps fruits fresh and prolongs storage period. The dosage is 0.05% ~ 0.15%(HLB5 ~ 16). in addition, it can also be used in other products according to GB 2760 to limit its emulsification effect, and defoamer can be used in sugar making process and bean product processing process due to the synergistic effect of emulsifier, sucrose ester alone is far inferior to being used in combination with other emulsifiers, and the emulsification effect is better after proper compounding. |