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English name Sucrose Fatty Acid Ester
CAS No. 37318-31-3
Molecular weight 608.758
Density 1.2±0.1 g/cm3
Boiling point 756.9±60.0 °C at 760 mmHg
Molecular formula C30H56O12
Flash point 233.3±26.4 °C

use
Emulsifier, can also be used as a preservative.
High-quality fatty acid sucrose ester 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.

[Storage] Stored in a clean, cool and dry area; keep away from strong, direct light.

[Shelf Life] 2 years when properly stored.

[Packing]

Inner double plastic bags--25kg/Fiber drum (35*35*53cm, GW: 28kg, NW: 25kg, 0.06CBM);

Inner double plastic bags--5kg/Aluminum foil bag (GW: 6.5kg, NW: 5kg);

Inner double plastic bags--1kg/Aluminum foil bag (GW: 1.5kg, NW: 1kg).

[Delivery] 5 working days after payment.