Sucrose Esters of Fatty Acid Sugar Ester for Emulsifier Stabilizer CAS 37318-31-3

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Sucrose Esters of Fatty Acid Sugar Ester for Emulsifier Stabilizer CAS 37318-31-3

Sucrose Esters of Fatty Acid Sugar Ester for Emulsifier Stabilizer CAS 37318-31-3

Overview Sucrose Esters of Fatty Acid Sugar Ester for Emulsifier Stabilizer CAS 37318-31-3 Product Description Emulsifie

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Basic Info
Model NO. 37318-31-3
CAS No. 37318-31-3
Formula C30h56o12
EINECS 253-459-6
Color White
Appearance Granule
Storage Condition Store at Rt
Transport Package Bag
Specification 1kg/bag, 25kg/cardboard drum
Trademark FOUSI
Origin China
HS Code 2938909090
Production Capacity 100000kg/Month
Product Description

Sucrose Esters of Fatty Acid Sugar Ester for Emulsifier Stabilizer CAS 37318-31-3


Sucrose Esters of Fatty Acid Sugar Ester for Emulsifier Stabilizer CAS 37318-31-3
Product Description Emulsifier E473
Sucrose Fatty Acid Ester is synthesized by sugar and edible oil. According to control the number of esterifying hydroxyl of sugar can obtain a series of sucrose fatty acid esters with lipophilic hydrophilic value (HLB value) may be from 1 to 15.
Character:White to yellowish or yellow-brown powder or grain, or colorless to yellowish viscous liquid or soft solid ,
odorless or have a slight characteristic odor. It is innocuousness, nontoxic, and easily biodegradable food additive.
Application: With a very wide range of HLB value, the products can be used for oil-in-water emulsion (W/O) system or for water-in-oil (O/W) system.
Such as flour products, dairy products,beverages ,candies,meat products etc.
Effect :The products are excellent nonionic surfactant which can reduce the surface tension. As the same time, it has good emulsifying, dispersing etc. properties.
As emulsifiers for kinds of food.Product picture

Sucrose Esters of Fatty Acid Sugar Ester for Emulsifier Stabilizer CAS 37318-31-3

Product Parameters Uses: used as food emulsifier, my country stipulates that it can be used to emulsify natural pigments, the maximum usage is 10.0g/kg; the maximum usage in meat products, sausages, emulsified essence, candy, bread and ice cream is 1.5g/kg; in preservatives , the maximum amount used in the preservation of eggs and fruits is 1.5g/kg.
ITEMSTANDARDRESULTS
APPERANCEWhite crystal powder Conforms
ACID VALUE (AS KOHMG/G)Not more than 6 3.0
(AS)MG/KGNot more thanLess than 1.0
(PB) MG/KGNot more thanLess than 2.0
CDMG/KGNot more thanLess than1
HG MG/KGNot more thanLess than1
OTHER SOLVENTIsopropy =<350ppm(incombination)Pass
Ethyl-acetate 126.7-128°C
Pro-pylene glycol Pass
Isobutyl alcohol=<10ppmPass
Methy alcohol=<10ppmPass
Methyl Ethyl Ketone=<10ppmPass
DIMETHYL SULFOXIDE sulfoxideNot more than 2ppmPass
FREE SUGER(AS SUGER) %Not more that 5%1.35
DIMETHYLFORMAMIDENot more than 1ppmPass
WATERCONTENT%Not more than 4%0.51
LOSS ON IGNITION %Not more that 4%0.47
HLB VALUE 13

 

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Sucrose Esters of Fatty Acid Sugar Ester for Emulsifier Stabilizer CAS 37318-31-3

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Sucrose Esters of Fatty Acid Sugar Ester for Emulsifier Stabilizer CAS 37318-31-3

Sucrose Esters of Fatty Acid Sugar Ester for Emulsifier Stabilizer CAS 37318-31-3

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