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Applications and effects of sucrose esters in confections


* Sugar, rock candies, hard sweets, milk candies, fudges, marshmallows. 
* Chewing gums, icing, tablets, candy pills.



* For hard sweets, sucrose esters can avoid fat separation from the ingredients in the final boiling process, prevent sweets from stuck in the mold, reduce the stickiness of sweets in hot and humid storage conditions, enhance the brittleness of hard sweets, and avoid color darkening during processing.
* For fudges, sucrose esters can prevent sugar crystallization and maintain a long-term softness, ensure fats fully emulsified and dispersed in the candy, avoid its migration to the surface, and reduce stickiness. 
* For chewing gums, sucrose esters can allow easy mixing and process of base materials, improve gum’s plasticity, softness and chewiness, help the fragrance ingredients evenly dispersed in the gums so that the fragrance can be kept live. 
* For icing, sucrose esters can lower its density, enhance whitening and solidification. 
* For tablets and candy pills, sucrose esters can provide good lubricity and replace conventional lubricants. During processing, they can accelerate the flow of raw materials, improve tablet filling properties and mold release properties, thereby enhancing the tablets production efficiency.


Recommended grades and dosage

* For hard sweets, use SE7 ~ 11 and dosage of 0.1 ~ 0.5%, or 5 ~ 10% of fat.
* For fudges, use SE5 ~ 11 and dosage of 0.1 ~ 0.3%.
* For chewing gums, use SE5 ~ 11 and dosage of 0.3 ~ 0.5%.
* For icing, use SE11 ~ 15 and dosage of 0.5 ~ 1.0% (of icing).
* For tablets, use SE3 ~ 5 and dosage of 0.5 ~ 2.0%.


Application Recommendations

* For confections, it is suitable to blend sucrose esters with thickeners such as gelatin.

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