Food Additive
Sucrose Ester Of Fatty Acids
[INS: 473]
Specifications and models:
| Type | S-9 | S-11 | S-13 | S-15 |
|---|---|---|---|---|
| HLB | 9 | 11 | 13 | 15 |
Quality standard: GB1886.27-2015
| Item | Index |
|---|---|
| Acid value (KOH)/(mg/g)≤ | 6.0 |
| Free sucrose, w/%≤ | 10.0 |
| Water, w/%≤ | 4.0 |
| Ignition residue, w/%≤ | 4.0 |
| Total arsenic (As), (mg/kg)≤ | 1.0 |
| Lead (Pb), (mg/kg) ≤ | 2.0 |
Properties: Sucrose fatty acid ester S is milky white or yellowish-brown powder. It is dispersed and dissolved in water, soluble in chloroform, easily soluble in hot ethyl alcohol and other organic solvents.
Applications and functions:
| Food name | Model | Maximum usage g/kg |
Functions |
|---|---|---|---|
| Drinks (except packaged drinking water) |
S-11～S-16 | 1.5 | Increasing emulsion stability of drinks, preventing precipitation, stratification, oil ring floating, etc. |
| Modified milk | S-11～S-16 | 3.0 | Inhibiting oil floating, preventing protein precipitation, improving taste of drinks, etc. |
| Freezing drinks (except edible ice) |
S-9～S-16 | 1.5 | Improving the emulsification and dispersion of products, improving the expansion rate, shape retention, and preventing the generation and growth of ice crystals. |
| Bakery products | S-7～S-16 | 3.0 | Preventing starch retrogradation, aging and oil seepage. |
| Unsalted butter and similar products | S-1～S-16 | 10.0 | Preventing oil and water separation and stratification, inhibiting oil crystals. |
| Multigrain can | S-11～S-16 | 1.5 | Preventing amyloid protein precipitation or adhesion caused by thermal change. |
| Chocolate Chocolate products |
S-3～ S-9 | 10.0 | Inhibiting grease separation, crystallization and surface frost. |
| Candy | S-1～ S-11 | 10.0 | Increasing miscibility and emulsibility of raw materials, preventing oil separation, reducing adhesiveness to tooth and packaging paper. |
| Meat and meat products | S-1～S-16 | 1.5 | Increasing water retension of sauages and ham, preventing grease separation of products with high oil content. |
| Professional wheatmeal | S-7～S-16 | 5.0 | Improving texture structure, preventing starch retrogradation, aging and oil seepage. |
| Fresh dough products | S-1～S-16 | 4.0 | Preventing adhesion between machine and flour, flour and flour, and increasing dough toughness. |
| Jam, batter, breaded powder and fried powder | S-5～S-16 | 5.0 | Increasing strength of jelly after the wheat starch dextrinization. |
| Spice | S-5～S-16 | 5.0 | Improving emulsifiability and dispersibility, protecting hygroscopic powder from caking, and improving fluidity. |
| Jelly | S-7～S-11 | 4.0 | Increasing shape retention of products and preventing synaeresis. |
| Fat emulsified products | S-1～S-16 | 10 | Forming stable emulsion system, improving creamy texture of products, and preventing oil separation. |
| Basically water-free fat and oil | S-1～S-3 | 10 | Improving the emulsification of oil and water and preventing oil separation. |
| Surface treated fresh fruit and egg | S-5～S-16 | 1.5 | Keeping fruit and egg fresh and extending storage period. |
Storage: keep in cool and dry place.
Packing: 1kg×20 bags/box, 25kg/bag or drum.
Shelf life: 12 months.
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