Sucrose ester has good emulsification, dispersion, solubilization, lubrication, penetration, foaming, viscosity adjustment and antibacterial properties. Widely used in flour products, cakes and candy, frozen drinks and other foods.
Indicators
Quality Index
Determination results
Sensory requirements
White or yellowish brown powdery solid, odorless or slightly oily
white powdery solid
Acid value (mgKOH/g)
≤ 6.0
4.22
Free sugar (as sucrose)
≤ 10.0%
6.16
Moisture
≤ 4.0%
0.66
residue on ignition
≤ 4.0%
2.5
Total arsenic (As)mg/kg
≤ 1.0
≤ 1.0
铅（Pb）mg/kg
≤ 2.0
≤ 2.0