(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 Noodles

Application : Noodles, instant Noodles

 Type: HLB SE-11~SE-16 , SE-11G ~SE-15G

 Dosage:0.2~1.0% by weight of flour

 Efforts :

1.Noodles:

   1).Prevents mixed dough from sticking to the machine and noodles to each other.

   2) Increases water content and yield by decreasing the elution of starch into boiling water.   

   3)Prevents retrogradation of boiled noodles during storage.

2.instant Noodles

   1).Prevents noodles from adhering with each other and produces starch uniformly.

   2).Shortens the time for noodles to soften and loosen in hot water 

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 .