High Purity Food Additive Sucrose Fatty Acid Ester Emulsifier E473,China price supplier

product details

Origin:

Product Description
Sucrose Fatty Acid Ester E473
Sucrose ester is a kind of white or ivory powder with micro crystal structure. Dispersed or dissolved in water, soluble in chloroform, soluble in hot ethanol, propylene glycol, Mono ester soluble in warm water, the two esters are difficult to dissolve in water. Sucrose ester keeps in acid-base stability and easy hydrolysis in acid and alkali conditions. Due to its molecular structure contains strong hydrophilic sucrose groups and hydrophobic oil fatty acid groups; it has strong surface activity, and has a good emulsification of oil and water.
Application
Main Functions:
An emulsifier can also be used as a preservative. High quality sucrose fatty acid ester is odorless, tasteless and non-toxic, and is a good food emulsifier. Used in meat products, emulsified flavors, fruit and egg preservation, candy, etc. Sucrose fatty acid ester can be used in meat products, sausages, emulsified flavors, fruit and egg preservation, ice cream, candy, bread, 1.5g/kg; emulsified natural pigment, 10.0g/kg.
Main Applications:
Sucrose ester is used for drinks, candy, bread, freezing flour products, noodles and a variety of instant noodles and O / W emulsion of fat, instant curry powder, meat and fish products, emulsification and curing flavor, fresh fruits and vegetables and so on. In fact, sucrose ester products are used in almost all of the oil containing foods, including starch foods, all kinds of composite additives and drugs, cosmetics and so on.
COA
Items
Items
Results
HLB Value
HLB Value
Complies
Acid value,mgKOH/g
Acid value,mgKOH/g
4.20
Lead,ug/g
Lead,ug/g
Complies
Arsenic,ug/g
Arsenic,ug/g
Complies
Free sucrose
Free sucrose
2.10%
Water content
Water content
1.10%
Residue on Ignition
Residue on Ignition
1.30%
Monoester
Monoester
52.70%
Appearance
Appearance
Complies
Quality Standard:

Item
GB1886.27-2015
JAPAN
FAO/WHO
EU
FCC
USP
EP
Ester content,% ≥
--
--
80
80
80
--
--
Free Sugar(calculate by sugar), %≤
10
5
5
5
5
4
4
Free fatty acid,%≤
--
--
--
3
--
--
--
Acid Value(calculate by KOHmg/g)≤
6
6
6
--
6
6
6
Water, %≤
4
4
--
--
--
4
4
Ignition Residue, % ≤
4
2
2
2
2
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
1
1
--
--
--
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 suggestions:

Uses
Type
Max Dosage g/kg
Effects
Food additive
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
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
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
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
Emulsify and stabilize fat and increase volume after baking, and prevent adhere to container, tooth.
Multigrain canned
S-1～ S-11
10
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
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
To prevent aging of products in the period of storage.
Jam, flour paste / coating / Frying
S-5～S-16
5
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
Solubilizer and dispersant of water insoluble in product.
Jelly
S-7～S-11
4
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.
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.
Our Company
Certifications
Method of Payment
Packing & Delivery
FAQ
Q1: Can I get some samples?
A: Yes, free samples are available for most of our products, you only need to pay the shipping cost.

Q2: How to confirm the quality before orders?
A: Two ways, either by free samples, or send us the detailed specifications, we will arrange the production as per your requirement.

Q3: What's your MOQ?
A: Normally 1 kg, but smaller quantity is also acceptable for some special products.

Q4: What's the delivery lead time?
A: 2-5 days after payment.

Q5: How about discount?
A: Mainly based on quantity, also some promotional products with special discount from time to time.

Q6: How to contact us?
A: IM: Trademanager, Skype, Whatsapp, Wechat; Call us directly or send us email.
Semi-Automatic PET Bottle Blowing Machine Bottle Making Machine Bottle Moulding Machine PET Bottle Making Machine is suitable for producing PET plastic containers and bottles in all shapes.

Items	Items	Results
HLB Value	HLB Value	Complies
Acid value,mgKOH/g	Acid value,mgKOH/g	4.20
Lead,ug/g	Lead,ug/g	Complies
Arsenic,ug/g	Arsenic,ug/g	Complies
Free sucrose	Free sucrose	2.10%
Water content	Water content	1.10%
Residue on Ignition	Residue on Ignition	1.30%
Monoester	Monoester	52.70%
Appearance	Appearance	Complies

Item	GB1886.27-2015	JAPAN	FAO/WHO	EU	FCC	USP	EP
Ester content,% ≥	--	--	80	80	80	--	--
Free Sugar(calculate by sugar), %≤	10	5	5	5	5	4	4
Free fatty acid,%≤	--	--	--	3	--	--	--
Acid Value(calculate by KOHmg/g)≤	6	6	6	--	6	6	6
Water, %≤	4	4	--	--	--	4	4
Ignition Residue, % ≤	4	2	2	2	2	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	1	1	--	--	--

Uses	Type	Max Dosage g/kg	Effects
Food additive
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	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	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	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	Emulsify and stabilize fat and increase volume after baking, and prevent adhere to container, tooth.
Multigrain canned	S-1～ S-11	10	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	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	To prevent aging of products in the period of storage.
Jam, flour paste / coating / Frying	S-5～S-16	5	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	Solubilizer and dispersant of water insoluble in product.
Jelly	S-7～S-11	4	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.