Technology News & Trends

  Sucrose esters are obtained by esterifying sucrose with edible fatty acids from palm oil. This enables them to be used as emulsifiers in virtually all food products. In addition to emulsification, sucrose esters have other functions including aeration, texturization, protein protection and fat or sugar crystallization.   Sucrose esters   are unique in a way that they can boost other emulsifiers and improve the air bubble structure, prevent proteins from browning, keep starches from early staling, prevent fat bloom in chocolate, and accelerate crystallization in fine grained sugar confection. Another interesting property that sucreose ester contain is that, they are water soluble and it has high hydrophilic – Lipophilic Balance value. Stability of an emulsion strongly depends on the oil droplet size. Smaller oil droplets result in better stability. Sucrose esters offer excellent emulsifying properties so result in emulsions with very small oil droplets. Sucrose Este...

  Sucrose esters are obtained by esterifying sucrose with edible fatty acids from palm oil. This enables them to be used as emulsifiers in virtually all food products. In addition to emulsification, sucrose esters have other functions including aeration, texturization, protein protection and fat or sugar crystallization. Sucrose esters are unique in a way that they can boost other emulsifiers and improve the air bubble structure, prevent proteins from browning, keep starches from early staling, prevent fat bloom in chocolate, and accelerate crystallization in fine grained sugar confection. Another interesting property that sucreose ester contain is that, they are water soluble and it has high hydrophilic – Lipophilic Balance value. Stability of an emulsion strongly depends on the oil droplet size. Smaller oil droplets result in better stability. Sucrose esters offer excellent emulsifying properties so result in emulsions with very small oil droplets. Obtain Report Details @  h...