Sucrose Fatty Acid Ester
| Price | Get Latest Price |
| Package | 25Kg/Drum |
| Min. Order: | 1Kg/Bag |
| Supply Ability: | 1000tons |
| Update Time: | 2019-10-31 |
Product Details
| Product Name: Sucrose Fatty Acid Ester | CAS No.: 37318-31-3 |
| Min. Order: 1Kg/Bag | Purity: 98% |
| Supply Ability: 1000tons | Release date: 2019/10/31 |
Specifications and models:
▼
▲
Type
S-9
S-11
S-13
S-15
HLB
9
11
13
15
Quality standard: GB1886.27-2015
▼
▲
Item
Index
Acid value (KOH)/(mg/g)≤
6.0
Free sucrose, w/%≤
10.0
Water, w/%≤
4.0
Ignition residue, w/%≤
4.0
Total arsenic (As), (mg/kg)
1.0
Lead (Pb), (mg/kg) ≤
2.0
Properties: Sucrose fatty acid ester S is milky white or yellowish-brown powder. It is dispersed and dissolved in water, soluble in chloroform, easily soluble in hot ethyl alcohol and other organic solvents.
Applications and functions:
▼
▲
Food name
Model
Maximum usage
g/kg
g/kg
Functions
Drinks
(except packaged drinking water)
(except packaged drinking water)
S-11～S-16
1.5
Increasing emulsion stability of drinks, preventing precipitation, stratification, oil ring floating, etc.
Modified milk
S-11～S-16
3.0
Inhibiting oil floating, preventing protein precipitation, improving taste of drinks, etc.
Freezing drinks
(except edible ice)
(except edible ice)
S-9～S-16
1.5
Improving the emulsification and dispersion of products, improving the expansion rate, shape retention, and preventing the generation and growth of ice crystals.
Bakery products
S-7～S-16
3.0
Preventing starch retrogradation, aging and oil seepage.
Unsalted butter and similar products
S-1～S-16
10.0
Preventing oil and water separation and stratification, inhibiting oil crystals.
Multigrain can
S-11～S-16
1.5
Preventing amyloid protein precipitation or adhesion caused by thermal change.
Chocolate
Chocolate products
Chocolate products
S-3～ S-9
10.0
Inhibiting grease separation, crystallization and surface frost.
Candy
S-1～ S-11
10.0
Increasing miscibility and emulsibility of raw materials, preventing oil separation, reducing adhesiveness to tooth and packaging paper.
Meat and meat products
S-1～S-16
1.5
Increasing water retension of sauages and ham, preventing grease separation of products with high oil content.
Professional wheatmeal
S-7～S-16
5.0
Improving texture structure, preventing starch retrogradation, aging and oil seepage.
Fresh dough products
S-1～S-16
4.0
Preventing adhesion between machine and flour, flour and flour, and increasing dough toughness.
Jam, batter, breaded powder and fried powder
S-5～S-16
5.0
Increasing strength of jelly after the wheat starch dextrinization.
Spice
S-5～S-16
5.0
Improving emulsifiability and dispersibility, protecting hygroscopic powder from caking, and improving fluidity.
Jelly
S-7～S-11
4.0
Increasing shape retention of products and preventing synaeresis.
Fat emulsified products
S-1～S-16
10
Forming stable emulsion system, improving creamy texture of products, and preventing oil separation.
Basically water-free fat and oil
S-1～S-3
10
Improving the emulsification of oil and water and preventing oil separation.
Surface treated fresh fruit and egg
S-5～S-16
1.5
Keeping fruit and egg fresh and extending storage period.
Storage: keep in cool and dry place.
Packing: 1kg×20 bags/box, 25kg/bag or drum.
Shelf life: 12 months.
Company Profile Introduction
Zhejiang Synose Tech Co., Ltd. (Former: Zhejiang Deyer Chemicals Co., Ltd.) was founded in 1996, Synose focuses on the research and development of Carbohydrate Derivative, and engages in the production and research of Bitter Agent & Aversive Agent, Fine chemicals, Food Additive and Mixed-Emulsification etc.The company has been working in carbohydrate chemistry for more than 22 years and provides customer synthesis.Synose located in the healthy biological industrial park of the National Jinhua Economic & Technological Development Zone.
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China- Since: 1996-02-13
- Address: No. 1958 Liyu Road, Jinhua, Zhejiang, China
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