Sucrose fatty acid esters

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 dimethyl 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, avocados, bananas, banana plantains, limes, melons (honeydew and cantaloupe), papaya, peaches, pears, pineapples, and plums to retard ripening and spoiling.