“Deyer” Sucrose Ester S-11
2020-06-30
Sucrose ester is a kind of white or ivory powder with micro crystal structure. Dispersed or dissolved in water.
“Deyer” Sucrose ester S-11
Sucrose ester is a kind of white or ivory powder with micro crystal structure. Dispersed or dissolved in water.
PRODUCT INTRODUCTION
1. Commodity name: Sucrose ester S-11
2. Name: sucrose fatty acid ester
3. Brand: Deyer
4. Specification: 1kg/packet
5. CAS: 37318-31-3
6. Chemical: C30H56O12
7. Molar mass
8. Melting: 52~88
9. Nature:
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.
STORAGE CONDITIONS
Store in clean, cool, dry and sealed condition.
APPLICATION
Baked Food
Used in baked food, it can increase the toughness of dough, increase the volume of products, make pores fine and uniform, make texture soft, and prevent aging. The dosage is 0.2% ~ 0.5% of flour.
Eggs, Fruits & Vegetables
It is used for coating preservation of poultry, eggs, fruits and vegetables, with antibacterial effect, keeping fruits and vegetables fresh and prolonging the storage period. The dosage is 0.3% ~ 2.5% (hlb5 ~ 16).
Cream
It can be used for condensed milk and whipped cream to stabilize emulsion, prevent water separation and improve the swelling power of cream. The dosage is 0.1% ~ 0.5% (HLB 1 ~ 16). Used in margarine, it can improve the compatibility between butter and water, and is effective in splash protection. 0.1% ~ 0.5% (HLB 1 ~ 3).
RESEARCH AND DEVELOPMENT SERVICES
