China (Mainland)
Sucrose Fatty Acid Ester CAS 37318-31-3 CAS NO.37318-31-3
- FOB Price: USD: 2.50-3.00 /Kilogram Get Latest Price
- Min.Order: 1000 Kilogram
- Payment Terms: L/C,D/A,T/T,
- Available Specifications:
1(1000-20000)Kilogram1(20000-50000)Kilogram
- Product Details
Keywords
- Sucrose Fatty Acid
- CAS 37318-31-3
- Food Grade
Quick Details
- ProName: Sucrose Fatty Acid Ester CAS 37318-31-...
- CasNo: 37318-31-3
- Molecular Formula: C30H56O12
- Appearance: White Powder
- Application: pharmacetuical,health supplement
- DeliveryTime: 1-3 Days
- PackAge: Bag
- Port: Tianjin
- ProductionCapacity: 50 Metric Ton/Week
- Purity: 99%
- Storage: Shielded from light,dry and place.
- Transportation: by sea or by air
- LimitNum: 1000 Kilogram
- Shelf Life: 2 years
Superiority
| 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 | -- | -- | -- |
Our services
1.We have over 20 years producing experience, adopt advanced production and inspection equipment,optimize production process, to guarantee and improve product quality.
2. Provide samples free of charge.
3. Factory price, no middleman increases costs.
4. Packaging can be customized according to customer requirements
5. We provide commercial invoice, packing list, shipping order, COA, health certificate and certificate oforigin, etc. If your market has any special requirements, please let us know.
6. We can accept various payment methods, such as L/C, t/T, D/A, PayPal,,etc.
7. Timely delivery. We have good cooperation with many professional freight forwarders.
Details
Product Description
High-quality fatty acid sucrose is odorless, tasteless and non-toxic, and is a good food emulsifier. At the same time, it is also widely used in the production of medicine and cosmetics because it is non-irritating to glasses and skin. Strong biodegradability, so the residue is free of pollution. Food emulsifier Food emulsifier is a food additive that can make immiscible oil and water form a stable emulsion.
The emulsifier molecule has two genes, hydrophilic and lipophilic, and it is easy to form an adsorption layer at the interface of water and oil to connect the two. Emulsifiers are surfactants. Emulsifiers are generally classified into oil-in-water (oil/water) type and water-in-oil (water/oil) type. The former has strong hydrophilicity and the latter has strong lipophilicity. The hydrophilic-lipophilic balance (HLB) value is usually used to express the relationship between the hydrophilicity and lipophilicity of emulsifiers. According to the emulsification experiment of oil, empirically, 20 represents the largest hydrophilicity (easy to form oil/water emulsion), and 1 represents the largest lipophilicity (easy to form water/oil emulsion). That is, the smaller the HLB value, the stronger the lipophilicity; the larger the value, the stronger the hydrophilicity. Sucrose fatty acid ester, also known as fatty acid sucrose ester, sucrose ester, SE, white to yellow Chemicalbook brown powder, block or colorless to slightly yellow viscous resinous substance. It is an ester substance formed by the combination of 8 OH hydrophilic groups on sucrose and fatty acids. The carbon chain part of fatty acids is lipophilic, usually mainly a mixture of monoesters and diesters.
Depending on the type of fatty acid and the degree of esterification, there are various forms from wax to water-dispersed paste. Odorless or slightly odorous. Transparent and insoluble in water (monoester is soluble in hot water), 1% soluble in oil. The softening point is 50-70°C, easily decomposed above 145°C, and stable below 120°C. Heating under acidic or alkaline conditions will saponify. The HLB value of sucrose fatty acid is 1-16, wherein the HLB value of monoester is 10-16, diester is 7-10, triester is 3-7, and polyester is 1. According to the mixing ratio of monoester to triester, a series of products with HLB value of 3 to 15 can be made.
There are many types of emulsifiers, and the varieties licensed for use in countries around the world are not exactly the same. 12 are licensed for use in China, 15 in Japan, and 30 in the United States. The largest production and sales volume is 5 kinds of glycerol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and lecithin.
Application
| 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. |
Package&Delivery
25kg/bag
Company Profile
Hunan Iron Zirconium Import&Export Co.Ltd is a company focusing on the export of chemical products.Our company own variety of export products which are widely used in chemical, pharmaceuticals, textile printing & dyeing, leather processing, fertilizer, water treatment, construction industry, food &feed additives and other areas.We will use professional production technology to bring you the best product experience.we are looking forward to cooperating with you.