(1)Emulsification (O/W or W/O) , food grade
(2)Wetting or moistening , penetration
(3)Lowest price .
HACCP ISO22000:2005

 Food Additives Sucrose Esters

Item:  Common Sucrose Esters of Fatty Acids ( SE1~SE-15 )

Also called Sugar Esters short for SE

Main physiochemical indexes:

White to yellowish brown powder. Common Sucrose Esters of Fatty Acids is kind of good non-ionic surfactant , excellent emulsifier . They can be used as food additive,in kinds of food products fruit/vegetable refreshing,sugar industry , andpharmaceutical,cosmetics, many fields.

Our sucrose fatty acid ester products show properties as follow:

(1)Decreasing the surface tension;

(2)Emulsification (O/W or W/O);

(3)Wetting or moistening, penetration

(4)Dispersion, suspension

(5)Solubilization

(6)Lubrication;

(7)Viscosity control (to increase or decrease viscosity)

(8)Anti-foaming, foaming or foam stability

(9)To promote or inhibit crystal

(10)To prevent the cohesion or denature of protein

(11)Antibacterial property and fresh-keeping

Physical and chemical parameters in line with Chinese Standards (GB8272-2009) and

 Korea Standards ( KFDA ) of food additives for Sucrose Esters of Fatty Acids .

High HLB Sucrose Esters of Fatty Acid , color are white

 Low HLB Sucrose Esters of Fatty Acid , color are yellowish .