Sucrose Esters 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

chemical-structure

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%

Regulatory information

Sucrose esters are permitted in Europe, USA, Japan and many other area's.

 

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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Our Applications for Food

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Confectionery

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Bakery

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Dairy & Desserts

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Emulsions

Technical Documentation

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Sisterna maintains a sales and promotion distribution network throughout Europe and the US. These exclusive distributors are frequently trained and updated with the latest developments and can thus provide technical help alongside the standard things such as brochures, samples and products. 

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