Hot selling high quality Sucrose Esters of Fatty Acids 37318-31-3 with reasonable price and fast delivery !!

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Hot selling high quality Sucrose Esters of Fatty Acids 37318-31-3 with reasonable price and fast delivery !!
Hot selling high quality Sucrose Esters of Fatty Acids 37318-31-3 with reasonable price and fast delivery !!
Hot selling high quality Sucrose Esters of Fatty Acids 37318-31-3 with reasonable price and fast delivery !!
Hot selling high quality Sucrose Esters of Fatty Acids 37318-31-3 with reasonable price and fast delivery !!
Hot selling high quality Sucrose Esters of Fatty Acids 37318-31-3 with reasonable price and fast delivery !!
Hot selling high quality Sucrose Esters of Fatty Acids 37318-31-3 with reasonable price and fast delivery !!
Hot selling high quality Sucrose Esters of Fatty Acids 37318-31-3 with reasonable price and fast delivery !!

Hot selling high quality Sucrose Esters of Fatty Acids 37318-31-3 with reasonable price and fast delivery !!

  • Item No.SM983
    MOQ1 Kilogram
Tag  sourcing
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If over 500pcs, mass production will start until pre-production sample has been approved.

Est. 7 days production

Product Description

 

 

Product description

product description.jpg  Sucrose fatty acid esters, sucrose esters, referred to as SE (SUGAR ESTERS). A nonionic surfactant consisting of a simple substance or mixture of sucrose and fatty acids produced by esterification. Its non-toxic, easy biodegradable and good surface properties, widely used in food, medicine, cosmetic, bio-engineering enzymes, oil extraction, textile and agriculture and animal husbandry industries.

 

Product Description

 

PRODUCT NAME

sucrose fatty acid ester

DEFINITION

Mono-, di- and tri-esters of sucrose with food fatty acids, prepared from sucrose and methyl and ethyl esters of food fatty acids or by extraction from sucroglycerides. Only the following solvents may be used for the production: dimethyl formamide, dimethyl sulfoxide, ethyl acetate, isopropanol, propylene glycol, isobutanol and methyl ethyl ketone.

Assay

Not less than 80%

DESCRIPTION

Stiff gels, soft solids or white to slightly greyish white powders

FUNCTIONAL USES

Emulsifier

CHARACTERISTICS

 

IDENTIFICATION

 

Solubility

Sparingly soluble in water, soluble in ethanol

Test for fatty acids

Passes test

Test for sugar

Passes test

PURITY

 

Sulfated ash

Not more than 2%
Test 1 g of the sample as directed under the Test for Ash (Sulfated ash, Method I)

Acid value

Not more than 6

Free sucrose

Not more than 5%

Dimethyl formamide

Not more than 1 mg/kg

Dimethyl sulfoxide

Not more than 2 mg/kg

Ethyl acetate, isopropanol and propylene glycol

 

Not more than 350 mg/kg, singly or in combination

Isobutanol

Not more than 10 mg/kg

Methanol

Not more than 10 mg/kg

Methyl ethyl ketone

Not more than 10 mg/kg

Lead

Not more than 10 mg/kg
Prepare a sample solution as described for organic compounds in the Limit test, using 10 m g of lead ion (Pb) in the control

function

function.jpg 

Function

Sucrose fatty acid esters as emulsifiers, but also for preservatives. High-quality sucrose fatty acid ester odorless, tasteless and non-toxic, is a good food emulsifier. For meat products, emulsified flavor, fresh fruits and eggs, candy and so on.

Application

1. For meat products, surimi products, can improve the moisture content and product taste

2. For baked goods, can increase the toughness of the dough, increase the volume of products, the stomata fine, uniform, soft texture, prevent aging

3. For biscuits, cakes, fat emulsification can be stable, prevent precipitation, improve products products

4. For chocolate, can inhibit crystallization, prevent blooming

5. For bubble gum, making it easy to knead, improve chewing, improve flavor and softness

6. For ice cream, increase the emulsification and dispersion, improve specific volume, improve thermal stability, formability and taste

7. For condensed milk, ice cream to stabilize the emulsion, to prevent water separation, increase the cream expansion

8. Used in margarine, can improve the compatibility of cream and water

9 for emulsifying flavor, solid flavor, the most suitable for lemon oil, orange oil, grape oil stable emulsification, to prevent the loss of spices in the product

10. For poultry, eggs, fruits, vegetables, fresh film, with antibacterial effect, to keep fresh fruits and vegetables, extended storage period

Packaging & Shipping

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FAQ

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