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Sucrose Esters

CFR#: 172.859 / 172.869
CAS#: 330198-53-3

This is the emulsifier you need when no other emulsifier works. It can be used in RTD beverages, bakery, confectionery, dairy applications and more through its unique plant-based formulation. It is generally perceived as tasteless and odorless as compared to other commonly used emulsifiers such as SSL and Polysorbates.

SEFA

Most Sucrose Esters will fall under the higher HLB ranges of 4-16 with a Stearic Acid type being the most common due to its relative tastelessness and being perceived as odorless. Most applications will use SEFA grades.

SOE

Lower HLB grades of 1 and 2 Sucrose Esters fall under SOE. Primarily used in high oil products and with acids ranging from Oleic, Stearic, and Palmitic.

Applications

  • Chocolate – to help with viscosity, bloom retardation, texture control, sweating resistance, improved snapping properties, and improved ganache quality
  • Dairy – to help with texture, stabilization and overrun
  • Gummies – to reduce stickiness and improve flowability
  • Bakery – to improve freeze resistance, increase volume, and improve mouth feel
  • Noodles – reduced stickiness, prevents retrogradation, shortens time to softening
  • RTD Beverages – to help with emulsification and bacteriostatic effect even in low pH environments
  • Tablets – Improved flowability and smoother finish
  • Margarine/Shortening – Improved emulsion and crystal formation

Packing

  • 10kg Paper Bags
  • 5-18kg Tins

Specification

TDS (Please contact us)

Safety Information

SDS (Please contact us)

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