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Synonym: Sucrose Esters of Fatty Acids, Sugar Ester, Sucrose Ester
Properties: As a food additive, it is the white or tawny powder easily to absorb moisture and turn to blocks.
Uses: 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.
Specification: QB2245-96； GB 8272-87； Japan Standard
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ITEM
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QB2245-96
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GB 8272-87
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JAPAN STANDARD
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Acid Value, mg KOH /g
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≤ 5.0
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≤ 5.0
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≤ 6.0
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Dimethylformamide, mg/kg
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-------
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≤5.0
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≤1
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Arsenic, mg/kg
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≤ 1
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≤ 1
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≤4
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Heavy Metal, mg/kg
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≤15
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≤ 20
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≤ 20
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Free Sugar, %
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≤ 10
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≤ 10
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≤ 5
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Water, %
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≤ 4.0
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≤ 4.0
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≤4.0
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Ignition Residue, %
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≤ 5.0
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≤ 1.5
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≤ 2.0
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Package: 1kg×10bags/box or 25kgs/bag
Expiry: 12 months
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Food Kind
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Reference Type
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Reference Dose
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Milk, Bean Milk, Peanut Milk
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S-11~ S-15
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0.1~0.3%
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Ice-cream
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S-11~ S-15
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0.1~0.3%
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Bread
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S-11~ S-15
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0.1~0.3%
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Chocolate
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S-1~ S-7
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0.2~0.5%
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Man-made Cream
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S-1~ S-5
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0.1~0.5%
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Cake
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S-11~ S-15
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0.3~1.0%
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Biscuit
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S-5~ S-11
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0.5~1.0%
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Condiment
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S-1~ S-15
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0.1~1.0%
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Emulsified drink
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S-11~ S-15
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0.1~0.5%
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>>Alphabetical order
