What is Sucrose Ester E 473:
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.By varying the degree of esterification of the sucrose molecule it is possible to obtain emulsifiers with HLB values ranging from 1 up to 16 for the high mono-esters.
Hydrophilic Lipophilic Balance:
1. SE having high HLB is easier to dissolve in water and suitable for O/W
emulsified foods, eq. coffee cream, whipped topping.
2. SE haveing lower HLB is easier to dissolve in oil, and suitable for W/O
emulsified foods. eq. margarine, fat spread.
emulsified foods, eq. coffee cream, whipped topping.
2. SE haveing lower HLB is easier to dissolve in oil, and suitable for W/O
emulsified foods. eq. margarine, fat spread.
HLB SUCROSE ESTER : 0-20.
HLB Applications for :
HLB Applications for :
