(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: High-content Sucrose Esters of Fatty Acids (SE1G-15G) Main physiochemical indexes:White to yellowish brown powder. This product may be used in high-quality dairy products ,kinds of beverage ,oily Food, baking products,Snack Foods and ...