CasNo.37318-31-3,Supply 37318-31-3 in ChinaSucrose Esters of Fatty Acids hot sale,(37318-31-3) Suppliers

10 Metric Ton	Negotiable

Min.Order :10 Metric Ton
Purity: 99%
Payment Terms : L/C,T/T

Keywords

37318-31-3 in China Sucrose Esters of Fatty Acids hot sale Supply Sucrose Esters of Fatty Acids

Quick Details

Appearance:white or tawny powder
Application:As emulsifier, foamer and modifier it can effectively improve the texture and structure, prevent starch retrogradation, aging and oil exudation.
PackAge:25kg bags
ProductionCapacity:100|Metric Ton|Day
Storage:Shielded from light,dry and placement ,sealed for storage.
Transportation:

Superiority:

Supply 37318-31-3 in ChinaSucrose Esters of Fatty Acids hot sale

Sucrose fatty acid esters (Cas No.: 37318-31-3) are nonionic surfactants composed of sucrose as a hydrophilic group and fatty acids as a lipophilic group, commonly known as sugar esters. It is an off-white powder. Although sucrose esters are made of sucrose, they do not have a sweet taste but have a light or bitter taste.

This group of substances covers a wide range of hydrophilic and lipophilic balances (HLB). The polar sucrose moiety serves as the hydrophilic end of the molecule, while the long fatty acid chain serves as the lipophilic end of the molecule. Due to this amphiphilic nature, sucrose esters act as emulsifiers, that is, they have the ability to bind water and oil simultaneously. Depending on the HLB value, some can be used as water-in-oil emulsifiers, and some can be used as oil-in-water emulsifiers. Sucrose esters are used in cosmetics, food preservatives, food additives and other products. A type of sucrose ester with highly substituted hydroxyl groups, olestra, is also used as a fat substitute in food.

Founded in 2008, East Chemsources Limited is a professional manufacturer and supplier in food and chemical field in China. Through more than ten years development, our company has developed from single product at first to provide solution to final products now, which is committed to providing solutions for success and growth with long-term relationships.

At present, our products have been exported to more than 60 countries all over the world. Our service is accomplished by providing a good quality solution that matches the specifications of our clients at competitive price. Our products would derive from trusted sources and arrive to our clients in well arranged manner, be creating the greatest benefits for our customers.

Whether your project is large or small, whether it needs one, several or all of our products, you will find our same consistent level of quality requirement. We are looking forward to your sincere cooperation and participation.

Details:

Sucrose Fatty Acid Ester

Quality Standard

Item	GB1886.27-2015	JAPAN	FAO/ WHO	EU	FCC	USP	EP
Ester content,% ≥	--	--	80	80	80	--	--
Free Sugar(calculate by sugar), %≤	10.0	5.0	5.0	5.0	5.0	4.0	4.0
Free fatty acid,%≤	--	--	--	3.0	--	--	--
Acid Value(calculate by KOHmg/g)≤	6.0	6.0	6.0	--	6.0	6.0	6.0
Water, %≤	4.0	4.0	--	--	--	4.0	4.0
Ignition Residue, % ≤	4.0	2.0	2.0	2.0	2.0	1.5	1.5
Total Arsenic, mg/kg ≤	1	4	3	3	--	--	--
Heavy Metal(calculate by Pb), mg/kg ≤	--	--	--	10	--	--	--
Lead(calculate by Pb), mg/kg≤	2	2	2	5	2	--	--
Dimethylformamide, mg/kg ≤	--	1.0	1.0	1.0	--	--	--

Type and Specification:

Type	S-1	S-3	S-5	S-7	S-9	S-11	S-15	S-16
HLB	1	3	5	7	9	11	15	16

Properties: It is the white or tawny powder and easily to absorb moisture and turn to block.

Uses and Function:

Uses	Type	Max Dosage g/kg	Effects
Food Additives
Drink (except packaged water)	S-11～S-16	1.5	Increase the stability and dispersion of drink to prevent precipitation, layered, oil ring, etc.
Modified milk	S-11～S-16	3.0	Inhibit oil rise, and prevent protein precipitation.
Frozen Drinks£¨except edible ice£©	S-9～S-16	1.5	Increase the emulsibility and dispersion of product to improve expansion rate , stand-up quality as well as to prevent produce and grows of ice crystal.
Watery or light cream and similar products	S-7～S-16	3.0	As emulsifier and stabilizer it can prevent oil-water separation, layered and inhibit crystallization.
Candy, Cocoa, Chocolate and articles thereof	S-1～S-16	10.0	Prevent oil separation, crystallization and surface frosting. Prevent candy adhere to paper and tooth as well as increase brittleness of chocolate. Prevent products deformation because of damp and heat.
Meat and meat product	S-11～S-16	1.5	Improve water store capacity of sausage, ham, etc. and increase the elasticity of minced fish.
Bakery product	S-3～S-9	10.0	Emulsify and stabilize fat and increase volume after baking, and prevent adhere to container, tooth.
Multigrain canned	S-1～ S-11	10.0	Prevent precipitation or adhesion of amyloid protein caused by thermal alteration, and prevent starch retrogradation, aging to extend the freshness.
Appropriative flour	S-1～S-16	1.5	As emulsifier, foamer and modifier it can effectively improve the texture and structure, prevent starch retrogradation, aging and oil exudation.
Various uncooked dry-wet flour	S-7～S-16	5.0	Prevent adhesion of noodle between machine and each other, and increase the resilience of dough. Make products easily loose in hot water and reduce the loss of starch in the process of cooking, and increase water content and volume of noodles.
Convenient rice and flour products	S-1～S-16	4.0	To prevent aging of products in the period of storage.
Jam, flour paste / coating / Frying	S-5～S-16	5.0	To prevent the sugar crystal and precipitation. Increase the viscosity after jelling, and prevent the starch dehydration.
Flavor syrup, seasoning and cooked dishes	S-5～S-16	5.0	Solubilizer and dispersant of water insoluble in product.
Jelly	S-7～S-11	4.0	Increase shape preserve of product and prevent dehydration shrinkage, and easily to separate from the packaging.
Water-oil fat emulsion and other fat emulsion	S-1～S-16	10	As emulsifier it can prevent water separation from product and make good dispersion, well stability.
Almost water-free fats and oils	S-1～S-3	10	To improve the intermiscibility between fat or oil and water and make products stabilization.
Surface treatment of fresh fruit, egg.	S-5～S-16	1.5	Keep fresh of fruit and eggs, and extend the storage period.
Pharmaceutical Excipients
Ointment, tablet, emulsion and suppository etc.	S-1～S-16	—	Used as emulsifying stabilizer or dispersant and solubilizer it can improve the processability And also as lubricant, disintegrat, binder and filler to increase absorption and bioavailability of pharmaceutical.
Industrial Application
Cosmetics	S-1~S-16	—	As emulsifier and foamer of skin care, shampoos, cleansing cream, shaving cream, toothpaste, lipstick, etc. it can give skin soft and smooth.
Textile	S-1~S-16	—	Used as soft finishing agent and antistatic agent for various kinds of textiles.
Plastics	S-5£¬S-7	—	Used as safety additive of food packaging film and as dispersion-stabilizer of water absorbent film for hygienic products when they polymerize.
Sugar industry	S-5	—	As antifoaming agent it can reduce the viscosity of syrup, improve fluidity, then reducing energy consumption, increase efficiency and sugar yield.

Uses method: First, add proper water (or oil, alcohol or other organic solvent) into sucrose fatty acid esters to mix and moisten it. Then, add water (or oil, alcohol or other organic solvent) needed once more and heat it to make it dispersed or dissolved. If used together with soluble powder, it can be mixed with the powder directly and then add solvent to disperse or dissolve them.

Package: 1kg×10bags/box or 25kgs/bag or 25kgs/drum.

Storage: Store in a tightly closed container. Store in a cool,dry area.

Expiration Date: 12 months