Sucrose Fatty Acid Ester
Emulsifiers
37318-31-3
E473
$2.81 ~ $4.21
Food
Free sample from 100g(NF)
One unit of:10kg/carton 10kg/carton
One unit of:10kg/carton 10kg/carton
10kg/carton
10kg/carton
Product Info
What is Sucrose Fatty Acid Ester?
Sucrose fatty acid ester is a versatile non-ionic surfactant synthesized from sucrose and edible fats, primarily utilized as a stabilizing emulsifier, whipping agent, and texture modifier in various food systems.
How is Sucrose Fatty Acid Ester made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Dissolve sucrose and fatty acid methyl esters (FAMEs) in an appropriate solvent (e.g., DMSO). Add a basic catalyst. | Control Point: Purity of sucrose and FAMEs is critical for the final product quality. The ratio of reactants determines the degree of esterification (mono-, di-, tri-ester) and the final HLB value. |
| 2 | Transesterification Reaction | Heat the mixture in a reactor under reduced pressure (vacuum). The reaction produces sucrose ester and methanol as a byproduct. | Control Point: Strict temperature control (e.g., 90-120°C) is essential to prevent sucrose caramelization (browning). The vacuum level is key for continuously removing methanol, which drives the reaction to completion. |
| 3 | Catalyst Neutralization | Add a food-grade acid (e.g., phosphoric acid or citric acid) to the mixture once the reaction is complete to neutralize the basic catalyst. | Control Point: The pH must be adjusted to a neutral range to stop the reaction and precipitate the catalyst as an insoluble salt. Incomplete neutralization can affect product stability. |
| 4 | Solvent Removal | Distill the mixture under high vacuum to remove and recover the solvent. | Control Point: High vacuum and controlled heat are necessary to efficiently remove the solvent without thermally degrading the sucrose ester. Solvent recovery is important for process economics and environmental reasons. |
| 5 | Crude Product Purification | Filter the reaction mass to remove the neutralized catalyst salts. The crude product is then washed with solvents (e.g., ethyl acetate, isopropanol) to remove unreacted FAMEs and other impurities. | Control Point: The efficiency of filtration and washing directly impacts the purity of the final product. The choice of washing solvent depends on the impurities to be removed. |
| 6 | Decolorization & Deodorization | Treat the purified product with activated carbon to remove color impurities. This is followed by steam stripping under vacuum to remove any residual odors. | Control Point: The amount of activated carbon and treatment time must be optimized. The final product must be a white to off-white, odorless powder. |
| 7 | Drying and Milling | Dry the purified sucrose ester to remove any remaining moisture and solvent. Mill the dried product to achieve the desired particle size. | Control Point: Final moisture content must be very low to ensure product stability and prevent clumping. Particle size distribution affects solubility and application performance. |
| 8 | Quality Control & Packaging | Test the final powder for key parameters like acid value, saponification value, HLB value, purity, and heavy metals. Package in sealed, moisture-proof containers. | Control Point: Compliance with all specifications is mandatory for batch release. Package integrity is crucial to protect the hygroscopic product from moisture during storage and transport. |
Technical Specifications
| CAS Number | 37318-31-3 |
| Solubility | Soluble in hot water and ethanol, insoluble in cold water |
| Storage Conditions | Keep sealed, store in cool and dry conditions |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Beverages
bakery
dairy
candy
emulsified sauces
Mechanism of action:
| Parameter | Sucrose Fatty Acid Ester |
|---|---|
| Functional Category | Emulsifier; Aerating Agent; Texturizer; Starch Interaction Agent; Sugar Crystallization Inhibitor. |
| Key Ingredients | Mono-, di-, and tri-esters of sucrose and edible fatty acids (e.g., palmitic, stearic, oleic). |
| Mechanism of Action | Amphiphilic molecule with a hydrophilic sucrose head and a lipophilic fatty acid tail. Orients at oil-water and air-water interfaces to reduce interfacial tension, stabilizing emulsions and foams. The fatty acid tail forms inclusion complexes with amylose, retarding starch retrogradation. Interferes with crystal lattice formation to control sugar and fat crystallization. |
| Application Effect in Product | Creates stable, fine-textured emulsions in dressings, sauces, and dairy beverages. Improves volume, crumb softness, and shelf life in baked goods by preventing staling. Enhances overrun and freeze-thaw stability in frozen desserts. Prevents fat bloom in chocolate and controls sugar crystallization in confectionery. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sucrose Fatty Acid Ester | Non-ionic emulsifier, "Clean Label" | Wide HLB range (2-16), derived from sugar and vegetable fat, tasteless, odorless. | Excellent O/W emulsification, superior stability, very clean flavor profile, positive consumer perception. | Higher cost compared to some alternatives, can have lower heat stability in certain grades. | Low-fat dairy, aerated confections, coffee creamers, clear beverages, dressings. | For premium products requiring a highly stable, flavor-neutral emulsion with a clean ingredient declaration. |
| Soy Lecithin | Natural emulsifier, Phospholipid | Contains phospholipids, good O/W and W/O emulsifier, viscosity reducer. | Low cost, widely available, multifunctional (emulsifier, release agent). | Is a major allergen (soy), can impart a slight beany flavor/color, performance can vary by source. | Chocolate (viscosity control), baked goods, margarine, instant powders. | When cost is a primary driver, and the soy allergen and slight flavor impact are not concerns. |
| Mono- and Diglycerides | Non-ionic emulsifier, Surfactant | Primarily interacts with starch and fat crystals, generally a lower HLB range. | Very effective crumb softener in bread, improves overrun in ice cream, highly cost-effective. | Less effective than SFAE for creating stable, low-viscosity liquid O/W emulsions. | Bread and baked goods (anti-staling), ice cream (texture), margarine, cakes. | For texture modification (especially starch and fat interaction) in baked goods and frozen desserts. |
| Polysorbate 80 | Synthetic non-ionic emulsifier | High HLB (~15), very powerful O/W emulsifier, highly water-soluble. | Extremely effective at very low usage levels, creates exceptionally stable emulsions. | Perceived as artificial by consumers ("chemical" name), not suitable for "clean label" products. | Ice cream (emulsion stability), pickles (solubilizing flavors), sauces, vitamin supplements. | For maximum emulsification power and stability when a "clean label" is not the top priority. |
| Polyglycerol Esters of Fatty Acids (PGE) | Non-ionic emulsifier, "Clean Label" | Wide HLB range, made from glycerol polymers and fats, good heat and acid stability. | Very versatile, provides excellent aeration in batters, stable to heat and pH changes, good consumer perception. | Can be more expensive than basic emulsifiers; performance is highly specific to the grade used. | Cake batters and shortenings (aeration), low-fat spreads, whipped toppings, icings. | A direct clean-label competitor to SFAE, especially strong in applications requiring aeration and heat stability. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications