High Purity Sucrose Fatty Acid Ester

Price	Get Latest Price
Package	1ASSAYS

Product Details

Product Name: High Purity Sucrose Fatty Acid Ester	CAS No.: 37318-31-3/25168-73-4
Min. Order: 1ASSAYS	Purity: 98%
Supply Ability: 1000tons	Release date: 2019/10/31

Quality Standard:

▼

▲

ITEM

INTERNAL CONTROL STANDARD

JAPAN

EU

JECFA

CP

USP

EP

Assay,% ≥

85

—

80

—

Acid Value(mg KOH/g)≤

5.0

6.0

—

6.0

5.0

6.0

Free fatty acid,%≤

—

3.0

—

Sucrose, %≤

3.0

5.0

4.0

Water, %≤

2.0

4.0

—

3.0

4.0

Ignition residue, % ≤

1.5

2.0

1.5

Arsenic, mg/kg ≤

1

3

—

1

—

Heavy Metasl(as Pb), mg/kg ≤

—

20

—

Lead, mg/kg≤

2

—

Dimethylformamide, mg/kg ≤

—

1.0

—

▼

▲

Type

S-1

S-3

S-5

S-7

S-9

S-11

S-13

S-15

S-16

HLB

1

3

5

7

9

11

13

15

16

Type and Specification:

Properties: It is the white or tawny powder and easily to absorb moisture and turn to block.

Uses and Function:

▼

▲

Uses

Type

Max Dosage
g/kg

Effects

Food Additives

Drink (except packaged water)

S-11～S-16

1.5

Increase the stability and dispersion of drink to prevent precipitation, layered, oil ring, etc.

Modified milk

S-11～S-16

3.0

Inhibit oil rise, and prevent protein precipitation.

Frozen Drinks£¨except edible ice£©

S-9～S-16

1.5

Increase the emulsibility and dispersion of product to improve expansion rate , stand-up quality as well as to prevent produce and grows of ice crystal.

Watery or light cream and similar products

S-7～S-16

3.0

As emulsifier and stabilizer it can prevent oil-water separation, layered and inhibit crystallization.

Candy, Cocoa, Chocolate and articles thereof

S-1～S-16

10.0

Prevent oil separation, crystallization and surface frosting. Prevent candy adhere to paper and tooth as well as increase brittleness of chocolate. Prevent products deformation because of damp and heat.

Meat and meat product

S-11～S-16

1.5

Improve water store capacity of sausage, ham, etc. and increase the elasticity of minced fish.

Bakery product

S-3～S-9

10.0

Emulsify and stabilize fat and increase volume after baking, and prevent adhere to container, tooth.

Multigrain canned

S-1～ S-11

10.0

Prevent precipitation or adhesion of amyloid protein caused by thermal alteration, and prevent starch retrogradation, aging to extend the freshness.

Appropriative flour

S-1～S-16

1.5

As emulsifier, foamer and modifier it can effectively improve the texture and structure, prevent starch retrogradation, aging and oil exudation.

Various uncooked dry-wet flour

S-7～S-16

5.0

Prevent adhesion of noodle between machine and each other, and increase the resilience of dough. Make products easily loose in hot water and reduce the loss of starch in the process of cooking, and increase water content and volume of noodles.

Convenient rice and flour products

S-1～S-16

4.0

To prevent aging of products in the period of storage.

Jam, flour paste / coating / Frying

S-5～S-16

5.0

To prevent the sugar crystal and precipitation. Increase the viscosity after jelling, and prevent the starch dehydration.

Flavor syrup, seasoning and cooked dishes

S-5～S-16

5.0

Solubilizer and dispersant of water insoluble in product.

Jelly

S-7～S-11

4.0

Increase shape preserve of product and prevent dehydration shrinkage, and easily to separate from the packaging.

Water-oil fat emulsion and other fat emulsion

S-1～S-16

10

As emulsifier it can prevent water separation from product and make good dispersion, well stability.

Almost water-free fats and oils

S-1～S-3

10

To improve the intermiscibility between fat or oil and water and make products stabilization.

Surface treatment of fresh fruit, egg.

S-5～S-16

1.5

Keep fresh of fruit and eggs, and extend the storage period.

Pharmaceutical Excipients

Ointment, tablet, emulsion and suppository etc.

S-1～S-16

—

Used as emulsifying stabilizer or dispersant and solubilizer it can improve the processability And also as lubricant, disintegrat, binder and filler to increase absorption and bioavailability of pharmaceutical.

Industrial Application

Cosmetics

S-1~S-16

—

As emulsifier and foamer of skin care, shampoos, cleansing cream, shaving cream, toothpaste, lipstick, etc. it can give skin soft and smooth.

Textile

S-1~S-16

—

Used as soft finishing agent and antistatic agent for various kinds of textiles.

Plastics

S-5£¬S-7

—

Used as safety additive of food packaging film and as dispersion-stabilizer of water absorbent film for hygienic products when they polymerize.

Sugar industry

S-5

—

As antifoaming agent it can reduce the viscosity of syrup, improve fluidity, then reducing energy consumption, increase efficiency and sugar yield.

Uses method: First, add proper water (or oil, alcohol or other organic solvent) into sucrose fatty acid esters to mix and moisten it. Then, add water (or oil, alcohol or other organic solvent) needed once more and heat it to make it dispersed or dissolved. If used together with soluble powder, it can be mixed with the powder directly and then add solvent to disperse or dissolve them.

Package: 1kg×10bags/box or 25kgs/bag or 25kgs/drum.

Storage: Store in a tightly closed container. Store in a cool,dry area.

Expiration Date: 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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Min. Order:	1ASSAYS
Supply Ability:	1000tons
Update Time:	2019-10-31

Product Details

Company Profile Introduction

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Zhejiang Synose Tech Co., Ltd