|Payment Terms:||L/C,T/T,Western Union|
|Supply Ability:||2000 Ton/Tons per Year|
|Other Names:||Food Additives Sucrose Esters|
|FEMA No.:||Common Sucrose Esters of Fatty Acids|
|Place of Origin:||Guangxi China|
|color:||White to yellowish brown powder|
|smell:||odorless or have a slight,characteristic odor|
|Packaging Detail:||5*5kg/bag , 5*5kg/drum , 25kg/bag , 25kg/drum, others according to customer requirements|
Gaotong Emulsifiers Sucrose Ester E473 Food grade
Item: Sucrose Esters of Fatty Acids ( SE1~SE-15 )
Sucrose esters are obtained by esterifying sucrose with edible fatty acids from palm oil. This enables them to be used as emulsifiers in virtually all food products. All sucrose esters can be declared as emulsifier E473 or sugar esters.
Sucrose esters are used in many food categories such as bakery, confectionery, cereals, dairy, ice cream and sauces. Manufacturers have multiple reasons to work with sucrose esters, for example it can improve the production process by reducing mixing time or keeping viscosities low. Sucrose esters are also more and more used in low fat alternatives. In these products the mouth feel provided by fat has to be maximized, an emulsifier makes the fat globules much smaller and therefore provides good eating properties. A bakery product will have a finer crumb structure and a softer texture, the stability of dairy or sauces will be improved, the texture of a mousse finer and ice cream a better flavor.
Although sucrose esters are categorized as emulsifiers their function is not only emulsification. Functions such as aeration, texturization, protein protection or starch interaction and fat or sugar crystallization are often used.
Our sucrose fatty acid ester products show properties as follow:
(1)Decreasing the surface tension;
(2)Emulsification (O/W or W/O);
(3)Wetting or moistening, penetration
(7)Viscosity control (to increase or decrease viscosity)
(8)Anti-foaming, foaming or foam stability
(9)To promote or inhibit crystal
(10)To prevent the cohesion or denature of protein
(11)Antibacterial property and fresh-keeping
Physical and chemical parameters in line with Chinese Standards (GB8272-2009) and
Korea Standards ( KFDA ) of food additives for Sucrose Esters of Fatty Acids .
Acidity / (as of KOH mg/g)
Free sucrose / (%)
Water content / (%)
Loss on ignition / (%)
As / (%)
Pb / (%)
High HLB Sucrose Esters of Fatty Acid , color are white
Low HLB Sucrose Esters of Fatty Acid , color are yellowish .