Applications
* Noodles, silk noodles, instant noodles, thin batter.
* Dumplings, wontons.
Effects
* Sucrose esters can prevent adhesion during processing or boiling and improve efficiency.
* They can increase water content, reduce water loss during processing and increase production.
* They can prevent starch loss during boiling.
* They can prevent flour products from deteriorating during storage which will result in increased stickiness and bad flavor.
* They can be used as antifreeze for frozen products to avoid starch and protein denaturation.
* They can complex with starch to maintain the structure of flour products.
Recommended grades and dosage
* Use SE7 ~ 15 and dosage of 0.2 ~ 1.0% (of flour). Choose sucrose ester blends or compound emulsifier for the purpose of retrogradation prevention.
Application Recommendations
* Add sucrose ester solution when making the dough.
