Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Chemical Name
- Ingredient Name
- Food Ingredients Functions
- Technologies
- Product Families
- Functionality
This hydrophilic grade has a lipophilic group of palmitic acid, giving an HLB value of 16, which allows this powder to interact and emulsify fat or lipid components in food formulations. This helps to stabilize formulations, such as emulsions or dispersions. RYOTO™ SUGAR ESTER P-1670 is recommended for a variety of products including beverages, sauces, creams, and bakery products.
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Key Features
- Stabilizes emulsification of beverages, sauces, and creams
- Delays starch gelatinization
- Prevents aging of bakery products
- Increases the volume and foaming of products
- Improves mouth feel
- Reduction of agglomeration of water-dispersible powders
- Smoothing
- Controls the physical properties of dough
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Soluble In
- Taste
- Neutral
- Appearance
- White powder
- Specifications
Value Units Test Method / Conditions Assay (Mono-, di-, and tri-esters) min. 80.0 % - Ethyl Acetate 2- Propanol Propylene Glycol max. 0.035 % Free Sucrose* max. 4.0 % - Acid Value* max. 5.0 - - Residue on Ignition* max. 1.5 % - Arsenic Content** max. 0.75 mg/kg - Heavy Metals (as Pb) ** max. 10 mg/kg - Lead Content max. 2 mg/kg - Methyl Ethyl Ketone max. 10 mg/kg - Methanol max. 10 mg/kg - Dimethylsulfoxide max. 2 mg/kg - Isobutanol max. 10 mg/kg - Moisture Content ** max. 4.0 % - - Note
* Lower than that defined in Food Chemicals Codex
** Not defined in Food Chemicals Codex
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
Storage & Handling
- Shelf Life
- 2 years
- Storage Conditions
- Store in a cool, dark, well-ventilated space (below 35°C).
- Keep the container tightly closed while not in use.