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Adana Sucrose esters

Adana Sucrose esters also known as sucrose esters (SE), produced by esterification of sucrose and fatty acids, are mainly the mixture of monoester, diester and triester. It is a high-quality and efficient food emulsifier and surfactant, and has multiple functions including emulsification, dispersion, stabilization, defoaming, preventing retrogradation of starch, adjusting viscosity and controlling crystallization. Sucrose ester products are mainly used in food, sugar, fruit and vegetable preservation, medicine, personal care, cosmetics, fine chemicals, plastics and other industries.

Ingredient Name: Sucrose Esters

Functions: Anti-Crystalizing Agent, Defoamer, Dispersant, Emulsifier, Preservative, Stabilizer, Viscosity Modifier

Features: Excellent Crystallization Control, Improved Water Retention

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Ingredient Name
Sucrose Esters
Food Ingredients Functions
Anti-Crystalizing Agent,
Defoamer,
Dispersant,
Emulsifier,
Preservative,
Stabilizer,
Viscosity Modifier
Ingredients
Sucrose Esters
Food Additive Number
E 476, INS 476, E 473a, INS 473a
Technologies
Food Ingredients
Product Families
Food Ingredients — Functional Additives
Antioxidants & Preservatives,
Foaming & Antifoaming Aids,
Processing Aids
Food Ingredients — Texture & Consistency
Emulsifiers,
Stabilizers,
Starches & Thickeners

Features & Benefits

Food Ingredients Features
Excellent Crystallization Control,
Improved Water Retention
Benefits
  • Sucrose esters can increase water retention capacity for fresh meat and keep it fresh.
  • They can avoid dehydration shrinkage or oil loss for sausage, ham, fish sausage and canned meat, improve the product's tenderness and taste, reduce product costs, and make the casing easier to peel.
  • They can increase water retention capacity and elasticity for surimi.

Applications & Uses

Markets
Food & Nutrition
Applications
Food & Nutrition — Food
Bakery,
Confectionery,
Convenience Foods,
Dairy,
Meat, Poultry & Seafood,
Savory & Culinary
Food & Nutrition Applications
Canned Meals,
Confectionery Products,
Convenience Foods,
Dairy Products,
Minced Meats,
Processed Meat Products
Applications
  • Heat treated meat products, processed meat products, such as sausage, ham, fish sausage, canned meat.
  • Surimi. 
  • Fresh meat.
Application Recommendation
  • For the sausage, it is recommended to blend sucrose esters with monoglycerides and lecithin to form compound emulsifier, and mix with minced meat and other ingredients to fill the sausage.
  • For fresh meat, it is recommended to soak in sucrose ester solutions for 3 to 5 minutes before storage in order to keep fresh.
  • For surimi, it is recommended to form compound emulsifier with sucrose esters and monoglyceride, and mix with minced meat and other ingredients for shaping.

Properties

Typical Properties
ValueUnitsTest Method / Conditions
Acidity / (as of KOH )max. 6mg/g-
Free sucrosemax. 10%-
Loss on dryingmax. 4%-
Burning residue max. 4%-
Arsenic (As)max. 1%-
Pb max. 2%-

Packaging & Availability

Packaging Type
Bags