Sucrose esters of fatty acid
CAS No.:37318-31-3
Main components
An ester compound is formed from sucrose and fatty acids. Since there are 8 hydroxyl groups in the sucrose molecule, it can form corresponding fatty acid sucrose esters with 1 ~ 8 fatty acids. In fact, most sucrose esterification occurs in the primary hydroxyl groups. Fatty acids can be stearic acid, palmitic acid, oleic acid, and other higher fatty acids, as well as acetic acid. As commodities, they are mainly monoesters, diesters, and triesters of sucrose, stearic acid, palmitic acid, and oleic acid, as well as their mixed esters. Take sucrose monostearate as an example, where R=C17H35
Alias: fatty acid sucrose ester, sucrose ester
Physical and chemical properties
White to yellow powder, or colorless to yellowish viscous liquid or soft solid, odorless or slightly special smell. Soluble in ethanol and acetone. The softening point is 50 ~ 70 ℃, which is easy to decompose above 145 ℃ and stable below 120 ℃. Saponification occurs when heated under acidic or alkaline conditions. Sucrose ester has weak high-temperature resistance, and its acid value increases obviously under heating conditions. Sucrose groups can caramel, thus deepening the color. Both acid and alkali can lead to the hydrolysis of sucrose esters, but the effect is very small below 20 ℃ and increases with the increased temperature.
Monoesters are soluble in hot water, but diesters and triesters are insoluble in water. High monoester content and strong hydrophilicity; The higher the content of diester and triester, the stronger the lipophilicity. The degree of esterification of sucrose fatty acid esters can affect their hydrophilic and lipophilic equilibrium values (HLB). In use, sucrose esters corresponding to different HLB values can be used for reference. It is obtained by transesterification of sucrose with edible fatty acid esters.
HLB values of sucrose esters with different degrees of esterification.
Toxicological basis
① LD50: rat acute oral 39g/kg.
②ADI：0～20mg/kg（FAO/WHO，1994）.
③GRAS：FDA-21CFR 172.859.
Application of emulsifier
GB 2760-2014 stipulates that the maximum dosage of prepared milk is 3.0g/kg; Thin cream (light cream) and its analogs, basically water-free fat and oil, water-oil fat emulsion products, fat emulsion products other than 02.02 (including mixed and/or flavored fat emulsion products), cocoa products, chocolate and chocolate products (including cocoa butter chocolate and products), candy and other (emulsified natural pigments), with a maximum dosage of 10.0g/kg;
Frozen drinks (excluding 03.04 edible ice), fresh fruits with surface treatment, canned Cereals, meat, and meat products, fresh eggs (for egg preservation), beverages (excluding 14.01 packaged drinking water) (the use of solid drinks shall be increased according to the mixing multiple), and the maximum use amount is 1.5g/kg;
Jam, special wheat flour (such as self-made flour, dumpling flour, etc.), batter (such as drag batter for fish and poultry meat), wrapping powder, frying powder, seasoning syrup, condiments, and others (only for ready-to-eat dishes), with a maximum dosage of 5.0g/kg; Raw and wet flour products (such as noodles, dumpling skin, wonton skin, Shaomai skin), raw and dry flour products, instant rice flour products, jelly, the maximum dosage is 4.0g/kg.
The dissolution of sucrose esters can be accelerated by mixing and wetting sucrose esters with a small amount of water, then adding the required water and heating appropriately. It can be used in meat products and surimi products to improve the moisture content and taste of products (HLB value 1 ~ 16); Used for baking food, it can increase the toughness of dough, increase the volume of products, make pores fine, uniform, soft texture, and prevent aging; For biscuits and pastries, it can make fat emulsion stable and prevent precipitation (HLB value 7);
For chocolate, it can inhibit crystallization and prevent frosting (HLB value 3 ~ 9); Used for bubble gum to make it easy to knead, improve chewing sensation, improve flavor and softness (HLB value 5 ~ 11); Used in condensed milk and cream to stabilize lotion, which can prevent water separation and improve the expansion rate of cream (HLB value 1 ~ 16); Used in margarine, it can improve the miscibility of butter and water, and is effective for splash prevention (HLB value 1 ~ 3);
Sucrose esters of fatty acid are applicable to the stable emulsification of lemon oil, orange oil, and grape oil to prevent the loss of spices in products (HLB value 7 ~ 16); It is used for coating preservation of poultry, eggs, fruits, and vegetables. It has an antibacterial effect, keeps fruits and vegetables fresh, and prolongs the storage period (HLB value 5 ~ 16). Sucrose fatty acid esters have the apparent properties and taste of edible oils. After eating, they do not produce heat, release energy, and will not be absorbed by the digestive system.
They can be used as ideal food additives to prevent and control obesity. Due to the synergistic effect of emulsifiers, sucrose esters alone are far inferior to other emulsifiers, and the emulsifying effect is better after appropriate compounding.
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