(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 Biscuit, Cracker
Application: Biscuit, cracker and cookies
Type: SE-5~SE-15 , SE-5G~SE-15G
Dosage: 0.5~1.0%
Efforts :
To make all kinds of additives and grease evenly distributed, Improve fatty pastry effect. It can prevent up frost, improve Inner nature, increased fragility for greasy products .
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 .
