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Sucrose Esters of Fatty Acids usd in Bread
Sucrose Esters of Fatty Acids usd in Bread

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

 

Sucrose Esters of Fatty Acids usd in Bread

 

General Type: SE-11~SE-15 ,SE-11G ~ SE-15G

Dosage: 0.3 ~0.5% by weight of flour

 

Efforts:

   1)Strengthens dough and increases mechanical resistance at the time of kneading.

   2)Increases volume after baking, softens crumb, makes uniform cavities, and saves shortening oil.

   3)Maintains softness of crumb after baking and lengthens the shelf life.

   4)Maintains the volume after baking and improves the quality even when flour is mixed with sorghum or corn flour, or with bean or fish meal to add protein.

 

 

 

 

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

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

 

Item

Parameter

GB8272-2009

KFDA

Test result

Acidity / (as of KOH mg/g)

6.0

6.0

Pass

Free sucrose / (%)

10.0

5.0

Pass

Water content / (%)

4.0

4.0

Pass

Loss on ignition / (%)

4.0

2.0

Pass

As / (%)

1.0

4ppm

Pass

Pb / (%)

2.0

2.0ppm

Pass

 

 

 High HLB Sucrose Esters of Fatty Acid , color are white

 

 

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

 

 

 

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