(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 .