Sucrose esters are obtained by esterifying sucrose with edible fatty acids from palm oil. This enables them to be used as emulsifiers in virtually all food products. Sucrose esters are used in many applications including bakery, confectionery, cereals, dairy, ice cream and sauces.
Sucrose esters of fatty acids, commonly known as sucrose esters, and sucrose oligo esters are a relatively
new extension to the line of emulsifiers available for the American food market. Being based on sucrose and
edible fatty acids, sucrose esters are a unique range of high quality, non-ionic emulsifiers.
They are obtained by esterifying one or more of the (primary) hydroxyl groups of the sucrose molecule 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 to19 for the high mono-esters.
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Wednesday, 19 August 2015
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