High Purity Sucrose Fatty Acid Ester

Description

Sucrose fatty acid esters derived from edible vegetable oils.edible tallow or hydrogenated edible tallow were approved in 1983 by the Food and Drug Administration (FDA) for use as emulsifiers in certain foods and as post-harvest protective coatings for certain fruits.The range of foods in which use of sucrose faity acid esters is permitted was expanded by the FDA in1995.Since the initial approval for food use of sucrose fatty acid esters was granted in Japan in 1959, other major regulatory bodies, including the World Health Organization (WHO),have granted similar approvals.
Toxicological studies were conducted in connection with the above-referenced approvals of sucrose fatty acid esters for use as food emulsifiers.

Application

Sucrose Fatty Acid Esters are emulsifiers，texturizers that are the mono-, di-, and triesters of sucrose with fatty acids and are derived from sucrose and edible tallow,or hydrogenated edible tallow or edible vegetable oils. Ethyl acetate or methyl ethyl ketone or di-methyl sulfoxide and isobutyl alcohol (2-methyl-1-propanol) may be used in the preparation of sucrose fatty acid esters.Sucrose fatty acid esters may be used as follows: as emulsifiers in baked goods and baking mixes, in dairy product analogs, in frozen dairy desserts and mixes,and in whipped milk products; as texturizers in biscuit mixes; as components of protective coatings applied to fresh apples,avoca- dos，bananas，banana plantains，limes，melons (honeydew and cantaloupe), papaya, peaches, pears, pineapples,and plums to retard ripening and spoiling.

Raw materials

Preparation Products