Fatty acid sucrose ester is a kind of non-ionic surfactant, by sucrose and fatty acid esterification reaction generated by the elemental or mixture. With its non-toxic, easy biodegradation and good surface performance, it is widely used in food, medicine, daily chemical, enzyme preparation of biological engineering, oil exploitation, textile and agriculture and animal husbandry and other industries.
In the food industry, sucrose fatty acid ester is used as emulsifier, can also be used as preservative. It is used in meat products, emulsification flavor, fruit and egg preservation, candy.
1. Used in meat products, surimi products, can improve the moisture content and taste of products.
2. Used in baking food, can increase the toughness of dough, increase the volume of products, make pores fine, uniform, soft texture, prevent aging.
3. Used in biscuits and cakes, can make fat emulsification and stability, prevent precipitation, improve product quality.
4. Used in chocolate to inhibit crystallization and prevent frosting.
5. Used in bubble gum to make it easier to knead, enhance chewiness, and improve flavor and softness.
6. Used in ice cream to increase emulsification and dispersion, increase specific volume, improve thermal stability, formability and taste.
7. Used in condensed milk, whipped cream to stabilize emulsion, can prevent water separation, improve cream swelling power.
8. Used in margarine, can improve the miscibility of butter and water, effective against splash.
9. Used in emulsifying flavor, solid flavor, most suitable for stable emulsification of lemon oil, orange oil, grape oil, to prevent the loss of flavor in products.
10. Used for the preservation of poultry, eggs, fruits and vegetables. It has antibacterial effect and can keep the fruits and vegetables fresh and prolong the storage period.
