Introduce
Sucrose Fatty Acid Esters are a class of food additives obtained by esterification of sucrose with fatty acids. They are widely used in the food industry for their emulsifying, stabilising, thickening and anti-crystallising properties.
The following are the main applications of Sucrose Fatty Acid Esters in the food sector:
Emulsifiers: Sucrose Fatty Acid Esters can form stable emulsion mixtures between water and fats. They are often used as emulsifiers in dairy products, pastries, biscuits, frozen desserts and other food products to improve texture, taste and stability.
Stabilisers: Sucrose Fatty Acid Esters have good stabilising properties and prevent the separation of fat and water in foods. They are often used in food products such as sauces, salad dressings, creams, etc. to keep the texture and taste of the food stable.
Thickeners: Sucrose Fatty Acid Esters have some thickening properties to increase the viscosity and mouthfeel of foods. They are often used in dairy products, frozen desserts, jams and other foods to improve taste and texture.
Anti-crystallisation agents: Sucrose Fatty Acid Esters prevent crystallisation of sugars in food products, keeping the taste and texture of the food stable. They are often used in foods such as chocolate, confectionery and ice cream.
