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                         Fatty acid sucrose ester, sucrose ester, referred to as SE (SUGAR ESTERS). A non-ionic surfactant, a simple substance or mixture formed by esterification of sucrose and fatty acid. Because sucrose contains 8 -OH groups, various products from monoesters to octaesters can be generated by esterification. It can be subdivided into mono-fatty acid esters, di-fatty acid esters and tri-fatty acid esters. The -OH group of sucrose is used as a hydrophilic group, and the carbon chain part of fatty acid is a lipophilic group. Higher fatty acids such as stearic acid, oleic acid, and palmitic acid are commonly used (the product is in powder form), and lower-grade fatty acids such as acetic acid and isobutyric acid are also used. Fatty acids (product is viscous resinous). It is widely used in food, medicine, daily chemicals, enzyme preparations in bioengineering, oil exploration, textiles, agriculture and animal husbandry and other industries because of its non-toxicity, easy biodegradation and good surface properties.

Foreign name Sucrose Fatty Acid Esters
The higher the content of water-soluble monoester, the stronger the hydrophilicity; the higher the content of diester and triester, the stronger the lipophilicity.
Appearance White to yellow powder, colorless to slightly yellow viscous liquid or soft solid
Application of emulsifiers and preservatives for meat products, emulsified flavors, fruit and egg preservation, candy, etc.

Purpose
Emulsifier, can also be used as a preservative. High-quality sucrose fatty acid ester is odorless, tasteless and non-toxic, and is a good food emulsifier. For meat products, emulsified essence, fruit and egg preservation, candy, etc. According to my country's "Food Hygiene Standard for Food Additives" (GB2760-1996): sucrose fatty acid esters can be used in meat products, sausages, emulsified flavors, fruit and egg preservation, ice cream, candy, bread, 1.5g/kg; emulsified natural pigments , 10.0g/kg

Dosage
For meat products, sausages, emulsified essence, fruit and egg preservation, ice cream, candy, bread, eight-treasure porridge, beverages, the maximum usage is 1.5g/kg; for emulsification of natural pigments, the maximum usage is 10.0g/kg; candy ( Including chocolate and chocolate products), 10g/kg. In addition, this product can also be used for gum candy ingredients