High Purity Sucrose Ester Of Fatty Acids

Product

Synose type

HLB

Mono-ester

Appearance

Sucrose stearate

S-10

1

approx.1%

Powder

               S-20

S-30

3

approx.20%

Powder

S-50

5

approx.30%

Powder

S-70

7

approx.40%

Powder

S-90

9

approx.50%

Powder

S-110

11

approx.55%

Powder

S-150

15

approx.70%

Powder

S-160

16

approx.75%

Powder

S-180

18

approx.85%

Powder

Sucrose palmitate

P-70

7

approx.40%

Powder

P-90

9

approx.50%

Powder

P-110

11

approx.55%

Powder

P-150

15

approx.70%

Powder

P-160

16

approx.75%

Powder

P-180

18

approx.90%

Powder

S-CM

11

approx.55%

Powder

ITEM

INTERNAL CONTROL STANDARD

China

JAPAN

EU

JECFA

CP

USP

EP

Assay,% ≥

80

—

—

80

80

—

—

—

Acid value(mg KOH/g)≤

5.0

6.0

6.0

—

6.0

5.0

6.0

6.0

Free fatty acid,%≤

—

—

—

3.0

—

—

—

—

Free Sucrose, %≤

5.0

10.0

5.0

5.0

5.0

4.0

4.0

4.0

Water, %≤

3.0

4.0

4.0

—

—

3.0

4.0

4.0

Ignition residue, % ≤

1.5

4.0

2.0

2.0

2.0

1.5

1.5

1.5

 Arsenic, mg/kg ≤

1

1

3

3

—

1

—

—

Heavy metals(as Pb), mg/kg ≤

—

—

—

—

—

20

—

—

Lead, mg/kg≤

2

2

2

2

2

—

—

—

Dimethylformamide, mg/kg ≤

—

—

1.0

1.0

1.0

—

—

—

Application

Synose Sucrose Ester

Effects

Type

    Dosage（%）

Food additives

（1）Drinks

Milk beverages (configuration milk- beverages, lactic acid bacteria beverages)

S-110~S-160

,P-150

0.01%~0.15%

Reduce fat floating, inhibit protein thermal denaturation and precipitation.

Vegetable protein drinks (soy milk, peanut milk, walnut milk, almond milk)

S-50,S-110,

P-70~P-150

0.02%~0.15%

Reduce fat floating, inhibit protein thermal denaturation and precipitation.

Tea beverage,

coffee  beverage

S-CM,S-160,

P-150,

P-160

0.03%~0.15%

Inhibit the reproduction of heat-resistant spores and reduce flat-sour Spoilage

Reduce fat floating, inhibit protein thermal denaturation and precipitation.

S-50,

S-110~S-160

0.02%~0.15%

Reduce fat floating, inhibit protein thermal denaturation and precipitation.

Powder drink

S-110,S-150,

P-150,P-160

0.02%~0.12%

prevent caking, enhance the solubility and dispersibility

functional beverage

P-180

0.01%~0.05%

cover the surface of oil-soluble nutrient fortifier, promote the dissolution in water, improve the transparency of the drink, and play a role in solubilization. At the same time, it can inhibit the propagation and growth of acidophilic bacteria in the acid functional drink, and anti-bacteriostatic.

（2）Dairy products

Modulated milk

S-50,S-110,

P-70~P-150

0.02%~0.15%

Reduce fat floating, inhibit protein thermal denaturation and precipitation.

Whipping Cream , similar products

S-30~S-160

P-70~P-150

0.05%~0.30%

prevent the separation of oil from water and oil crystallization Improve product stability

Ice cream, ice cream

S-110~S-160

0.01%~0.10%

Improve product stability. Inhibit generation of  ice crystal , bring smooth eating texture.

（3）Bakery

Cake

S-110~S-160,

P-70,P-160

0.2%~0.5%

（In flour）

Improve inner structure, brings delicate and soft taste.  Improve water holding capacity, prevent starch  retrogradation and prolong the storage time.

Cake emulsifier

(SP etc.)

S-110,S-150

6-12%

Provide emulsifying and dispersing ability and maintain the stability of the foam..

Bread

S-110~S-160,

P-150,P-160

0.2%~0.5%

（In flour）

Improve the mechanical resistance of flour dough in kneading, Increase the bread volume, soften the bread crumbs, and make the internal structure uniform. .Maintain the softness of bread crumbs after baking, prevents starch retrogradation, and extend the shelf life.

Frozen dough for bread

S-150,S-160,

P-150,P-160

0.2%~0.5%

（In flour）

Stabilize the internal structure after freezing and thawing, make soft after baking.

Cookies, crackers

S-50-S-160,

P-70,P-160

0.2%~0.5%

（In flour）

Prevent starch retrogradation and fat oozing out, extend the shelf life. Increase the volume after baking, enhance the crispness.

（4）Fats, oils and emulsified fat products

Margarine, shortening

S-10~S-30

0.10%~0.50%

Promote crystallization of fats, make solid fat crystals fine, and prevent sand-like crystals.

Whipped cream

S-10~S-50,

S-110~S-160

0.10%~0.50%

Provide emulsifying and stabilizing ability, prevent water-separation ,shorter whipping time, ,enhance stand-up quality

Liquid creamer, baking conditioning oil, etc.

S-110~S-160

0.05%~0.30%

Provide emulsifying and stabilizing ability and prevent oil-water separation.

（5）Candy, chocolate and chocolate products

Hard candy, toffee candy, caramel candy, inflatable candy

S-50, S-70,

S-110,P70

0.10%~0.50%

Makes good mixing of molten sugar and fat, prevent adheres ion to equipment and wrapping paper. Gives crispness to the hard candy.

S-70: improve the chewiness of soft candy

S-50.S-110: for special products.

Gum-based candy

(Chewing gum, bubble gum)

S-30~S-110

P-70~P-110

Gum base：1%~5%；

chewing gum：0.1~0.5%

Improve the softness, plasticity, good mixing of the gum base and prevents adheres ion to equipment; prevent sticking of teeth. Improve the emulsifying and dispersing ability of flavoring and retain the fragrance longer.

Tablet candy

S-30,S-50,

S-110

0.20%-0.80%

Prevent powder from caking, improve the fluidity, enhance the uniformity and compressibility of powder mixing, give the product good gloss and hardness, and increase the yield. S-110: Used in effervescent tablet for instant dissolution and dispersion.

Chocolates

S-10~S-50

0.20%~0.50%

Prevents blooming and fat-crystallization. Reduce viscosity, improve operability, give products good gloss, hardness, and improve taste and heat resistance.

Confectionery and chocolate product coating

S-50,S-70,

S-110

0.3%~1.0%

Improve the whiteness of sugar coating, easy to color, bright appearance and good gloss.

（6）Cereals 

Raw wet noodle products (noodles, dumpling skin, wonton skin)

S-110~S-160,

P-70~P-160

0.2%~0.5%

（In flour）

Prevent the raw materials adhering to the equipment, increase the water absorption and increase the output by inhibiting starch precipitation into boiling water when cooked. Improve gloss.

Instant rice noodle products (instant noodles)

S-110,S-150

0.2%~0.5%

（In flour）

Improve the ductility of the dough, prevent the noodles from adhering to each other, shorten the time to soft the noodles in hot water.

Instant rice noodle products (instant rice)

S-110~S-160

0.2%~0.5%

（In raw rice）

To prevent the starch from regenerating, makes rice soft after heating

（7）condiment

Instant curry, curry seasoning block

S-50,S-70

P-70,P-90

0.10%~0.30%

Improve the mixing of raw materials, prevent adhesion to machinery, and improve emulsification and dispersibility during cooking.

Salad dressing, mayonnaise, sweet noodle sauce, etc.

S-50~S-160

P-70~P-150

0.10%~0.30%

Promote water and oil emulsification, prevent white sugar crystals from separating out, prevent protein aggregation and precipitation, and improve the emulsification stability of the product.

Spices and other powders

S-10~S-50

0.05%~0.30%

Improve powder fluidity, prevent moisture absorption and caking, and improve dispersibility in water.

（8）Other uses

Meat Enema

S-30~S-160

P-70~P-160

0.05%~0.15%

Improve water holding capacity and elasticity of meat . prevent oil -separation .

Compound enzyme preparation (compound TG enzyme, compound pectinase, etc.)

S-CM,

S-110~S-160,

P-150,P-160,

P180

3%-10%

Promote the combination of enzyme preparations with soybean protein and sodium caseinate to disperse and solubilize; prevent oil separation in product such as meat products.

Emulsified natural pigments, emulsified flavors

S-110~S-160,

P-150,P-160,

P180

0.1%~1.0%

Used in oil-soluble spices, oil-soluble vitamins,antioxidants,, etc., to improve dispersion and solubilization .

 Pharmaceutical Excipients

Ointment, tablet, emulsion and suppository etc.

S-10~S-160

—

Used as emulsifying stabilizer or dispersant and solubilizer , improve the processability And also as lubricant, disintegrat, binder and filler to increase absorption and bioavailability of pharmaceutical. 

Ointment base

S-30~S-150

0.5%~5.0%

Used as emulsifier and  thickener in O/W or W/O based ointment

S-150: when used in O/W based ointment , it also has good  moisturizing effect and excellent washable property.

Emulsion,polyphase liposome

S-30~S-150

0.5%~5.0%

Used as emulsifier and thickener in O/W or W/O based Emulsion and polyphase liposome. It’s especially suitable for oral dosage due to it’ odorless and tasteless

Microemulsion, Microemulsion-based

 transdermal drug delivery system

S-30~S-150

0.5%~5.0%

reduce surface tension ,Form the interface membrane, promote the formation of microemulsion, promote the drug transdermal absorption

Suppository base

S-30~S-150

0.2%~5.0%

Improve the processing performance, keep no mucous membrane, cracking and cavitation, improve the disintegration, release performance and improve the bioavailability of drugs, no stimulation to mucous membrane.

Tablet, lubricant

S-30

0.5%~5.0%

Prevent the raw material caking, improve the fluidity, increase the compressibility of powder, reduce the bond, and make the surface of the product with luster, increase yield , improve the disintegration

Industrial Application

Textile

S-10~S-160

0.2%~1.0%

Used as soft finishing agent and antistatic agent for various kinds of textiles.

Plastics

S-30~S-70

0.2%~1.0%

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-50

0.2%~1.0%

As antifoaming agent it can reduce the viscosity of syrup, improve fluidity, then reducing energy consumption, increase efficiency and sugar yield.

Ink

S-110

0.3%~0.5%

Improve gloss, adhesion, fluidity and spread uniformity.