For Food

Sucrose esters of fatty acids, commonly known as sucrose esters, and sucrose oligo esters are a unique group of emulsifiers. Sucrose esters are obtained by esterifying sucrose with methyl fatty acids. By varying the degree of esterification of the sucrose molecule it is possible to obtain emulsifiers with HLB values ranging from 1 up to 16.

Chemical structure

pijlen.PNG

Hydrophilic - Lipophilic - Balance (HLB)

For each emulsifier a HLB-value can be calculated, a hydrophilic (water loving) emulsifier has a high HLB value, a lipophilic (oil loving) emulsifier has a low HLB value.
 
  • Low HLB  3-6  good W/O-emulsifier
  • Medium HLB  7-9  good wetting agent
  • High HLB  10-18  good O/W-emulsifier

Classification

Sucrose esters include sucrose esters of fatty acids (E473) and sucrose oligo esters. The classification depends on the ratio mono-, di-, and tri- esters.

 

mono

di

tri

tetra

penta

hexa

hepta

octa

Sucrose esters

>80%

<10%

Sucrose oligo esters

<45%

 

<40%


Broad HLB range  

HLB-value

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

E332 Lecithin

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

E471 MDG

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

E472b Lactem

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

E472e Datem

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

E473 sucrose esters

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sucrose oligo esters

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

E-432-436 Tween

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Regulatory information

Sucrose esters are permitted in Europe, USA, Japan and many other area's. For more information you can download the regulations in the menu on the right ("Downloads").

Benefits

  • High grade emulsifiers
  • Wide HLB spectrum
  • Neutral in taste, odour and colour
  • Soluble in (cold) water
  • Stable under UHT conditions
  • Renewable raw materials
  • Kosher, Halal, non-GMO, vegetarian

 

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Contact Sisterna

Questions about sucrose esters in Food?
Contact our experts: +31 (0) 165 524 730 or email us.