Gaotong Emulsifiers Sucrose Ester E473 Food grade

$5.70
Min. Order
100 Kilograms
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Company Information

Guangxi Gaotong Food Technology Co., Ltd.

CN Manufacturer, Trading Company
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Quick Details

Port: Guangzhou
Payment Terms: L/C,T/T,Western Union
Supply Ability: 2000 Ton/Tons per Year
CAS No.: 37318-31-3
Other Names: Food Additives Sucrose Esters
MF: CH3(CH2)16COOCH2
EINECS No.: 253-459-6
FEMA No.: Common Sucrose Esters of Fatty Acids
Place of Origin: Guangxi China
Type: Emulsifiers,Preservatives,Stabilizers,Thickeners
Brand Name: Gaotong
Model Number: SE-1~SE-15
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.

 

emulsificación

ISO22000:2005 HACCP

 


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

(4)Dispersion, suspension

(5)Solubilization

(6)Lubrication;

(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 .

 

Item

Parameter

GB8272-2009

KFDA

Test result

Acidity / (as of KOH mg/g)

6.0

6.0

Pass

Free sucrose / (%)

10.0

5.0

Pass

Water content / (%)

4.0

4.0

Pass

Loss on ignition / (%)

4.0

2.0

Pass

As / (%)

1.0

4ppm

Pass

Pb / (%)

2.0

2.0ppm

Pass

 

1

 

High HLB Sucrose Esters of Fatty Acid , color are white

 

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 Low HLB Sucrose Esters of Fatty Acid , color are yellowish .