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Sucrose esters of fatty acids, commonly known as sucrose esters, and sucrose oligo esters are a unique group of emulsifiers. Sucrose esters are obtained by esterifying sucrose with methyl fatty acids. By varying the degree of esterification of the sucrose molecule it is possible to obtain emulsifiers with HLB values ranging from 1 up to 16.
Hydrophilic Lipophilic Balance (HLB)
For each emulsifier a HLB-value can be calculated, a hydrophilic (water loving) emulsifier has a high HLB value, a lipophilic (oil loving) emulsifier has a low HLB value.
- Low HLB 3-6: good W/O-emulsifier
- Medium HLB 7-9: good wetting agent
- High HLB 10-18: good O/W-emulsifier
Quality Standard
| Item | GB1886.27-2015 | JAPAN | FAO/ WHO |
EU | FCC | USP | EP |
|---|---|---|---|---|---|---|---|
| Ester content,% ≥ | -- | -- | 80 | 80 | 80 | -- | -- |
| Free Sugar(calculate by sugar), %≤ | 10.0 | 5.0 | 5.0 | 5.0 | 5.0 | 4.0 | 4.0 |
| Free fatty acid,%≤ | -- | -- | -- | 3.0 | -- | -- | -- |
| Acid Value(calculate by KOHmg/g)≤ | 6.0 | 6.0 | 6.0 | -- | 6.0 | 6.0 | 6.0 |
| Water, %≤ | 4.0 | 4.0 | -- | -- | -- | 4.0 | 4.0 |
| Ignition Residue, % ≤ | 4.0 | 2.0 | 2.0 | 2.0 | 2.0 | 1.5 | 1.5 |
| Total Arsenic, mg/kg ≤ | 1 | 4 | 3 | 3 | -- | -- | -- |
| Heavy Metal(calculate by Pb), mg/kg ≤ | -- | -- | -- | 10 | -- | -- | -- |
| Lead(calculate by Pb), mg/kg≤ | 2 | 2 | 2 | 5 | 2 | -- | -- |
| Dimethylformamide, mg/kg ≤ | -- | 1.0 | 1.0 | 1.0 | -- | -- | -- |
Type and Specification
| Type | S-1 | S-3 | S-5 | S-7 | S-9 | S-11 | S-15 | S-16 |
|---|---|---|---|---|---|---|---|---|
| HLB | 1 | 3 | 5 | 7 | 9 | 11 | 15 | 16 |
Application
| 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. |
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