Sucrose Esters of Fatty Acids
Food Grade Emulsifier
Food Emulsifier

Sucrose Esters of Fatty Acids

Premium food grade emulsifier derived from sucrose and fatty acids, widely used for texture enhancement and stabilization. Our Sucrose Esters deliver exceptional emulsification properties, meeting strict food safety standards for optimal performance in various food applications.

  • High Efficiency Emulsifier
  • E473 Approved Food Additive
  • Excellent Emulsification
  • Wide HLB Range
  • Heat Stable
  • Food Safety Compliance
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Technical Specifications

Chemical Name: Sucrose Esters of Fatty Acids
Abbreviation: SE
E Number: E473
CAS Number: 37318-31-3
Source: Sucrose and vegetable fatty acids
Physical State: Cream to light brown powder
HLB Value: 1-16 (variable grades)
Melting Point: 50-60°C
Solubility: Variable (grade dependent)
Degree of Substitution: Mono-, di-, tri-esters
Moisture Content: ≤3%
Packaging: 25kg cartons

Applications

Baked Goods
Chocolate & Confectionery
Ice Cream
Margarine & Spreads
Beverages
Processed Meats
Cake Mixes
Cosmetics
Emulsifier
Food Processing
Stabilizer
Natural Products

Industry-Specific Grades

DRAVYOM offers specialized sucrose ester grades tailored for specific applications, ensuring optimal emulsification performance and regulatory compliance across diverse food formulations.

Low HLB Grade
HLB Value: 1-3 Type: Lipophilic emulsifier Function: W/O emulsions Application: Chocolate, margarine
Medium HLB Grade
HLB Value: 5-9 Type: Balanced emulsifier Function: General purpose Application: Baked goods, confectionery
High HLB Grade
HLB Value: 11-16 Type: Hydrophilic emulsifier Function: O/W emulsions Application: Ice cream, beverages
Cosmetic Grade
Purity: ≥95% Skin compatibility: Tested Microbial limits: Low Application: Personal care

Quality Standards

DRAVYOM's Sucrose Esters are manufactured under stringent quality control protocols, meeting international food safety standards and regulatory requirements for consistent emulsification performance.

ISO 22000:2018 Food Safety Management
FCC & EU Emulsifier Standards
Versatile Emulsification
Advanced HLB Testing
Sugar-Based Natural Source
Multi-Functional Properties
Certificate of Analysis
Sustainable Production

Advanced Chemical Properties & Performance

Food Grade Sucrose Esters exhibit exceptional chemical properties essential for food emulsification applications. Their ultra-pure composition and precise emulsification characteristics ensure reliable performance in demanding food processing and stabilization applications.

Analytical Properties
Saponification Value: 170-190 mg KOH/g
Acid Value: ≤ 3.0 mg KOH/g
Iodine Value: ≤ 3
Water Content: ≤ 3.0%
Physical Properties
Appearance: White to cream powder/flakes
HLB Value: Variable (1-16) by ester type
Melting Point: 55-65°C
Solubility: Variable water/oil solubility
Emulsification Performance
Emulsification Type: Both O/W and W/O depending on HLB
Stability Index: 96%+ retention
Usage Level: 0.5-2.0% typical
Temperature Stability: Stable up to 120°C
Purity Specifications
Heavy Metals: ≤ 10 ppm
Lead: ≤ 2 ppm
Arsenic: ≤ 3 ppm
Total Plate Count: ≤ 1000 cfu/g
Stability Properties
Shelf Life: 24 months (unopened)
Oxidation Resistance: Good stability
Heat Cycling: Multiple cycles stable
Chemical Stability: Excellent in various pH ranges

Performance Characteristics

Detailed performance metrics demonstrate Sucrose Esters superiority in food applications with exceptional emulsification versatility, natural origin benefits, and processing stability across diverse food systems.

Versatile Emulsification

Efficiency: Both O/W and W/O emulsification capability

Wide HLB range flexibility
Natural Origin

Derived from sucrose and fatty acids

Clean label ingredient
Heat Stability

Working range: Stable up to 120°C

Excellent thermal processing stability
Regulatory Compliance

FDA approved for food use

Globally accepted food additive
Sugar-Based

Sucrose backbone provides unique properties

Enhanced functionality
Product Enhancement

Improves texture and shelf life

Superior product stabilization

Safety Information

FDA approved food additive with established usage levels and no known adverse effects at normal usage levels. Handle with standard food safety practices including clean handling equipment, proper storage conditions, and adherence to Good Manufacturing Practices (GMP).

FDA Approved
Food Safe
Natural Derived

Storage & Handling

Store in original sealed containers in a cool, dry area away from strong odors and direct sunlight. Keep containers tightly closed to prevent moisture absorption and maintain product quality. Use clean, dry handling equipment to prevent contamination.

Cool storage (15-25°C)
Dry conditions (RH < 65%)
Original sealed packaging
Protect from direct sunlight

Chemical Mechanisms & Reaction Pathways

Sucrose esters function as versatile food emulsifiers through sucrose esterification, creating tunable HLB values and emulsion stabilization through balanced hydrophilic-lipophilic interactions and crystallization control.

HLB Modulation

Variable fatty acid chain lengths create adjustable HLB values

Enables both O/W and W/O emulsions
Crystal Modification

Controls fat crystallization and polymorphic behavior

Improves texture and mouthfeel
Foam Stabilization

Provides protein interaction and foam structure support

Enhances aeration and volume
Surface Activity

Reduces interfacial tension with excellent stability

Creates stable emulsion systems

Regulatory Compliance & Documentation

Comprehensive regulatory compliance ensures global food industry access with complete documentation packages supporting international food safety standards and emulsifier approval requirements.

FDA GRAS Status

Generally Recognized as Safe for food applications

E473 Approval

European food additive approval for emulsifier applications

HACCP Certified

Hazard Analysis Critical Control Points system

Codex Alimentarius

International food emulsifier standards compliance

Natural Origin

Derived from renewable sucrose and fatty acids

Kosher & Halal

Religious dietary compliance certifications available

Technical Support & Value-Added Services

DRAVYOM's food technology team provides comprehensive emulsification support, texture optimization guidance, and technical services to optimize sucrose ester performance in your specific food applications.

Emulsification Science
  • HLB system optimization
  • Emulsion stability studies
  • Texture development support
  • Custom emulsifier blends
Analytical Services
  • HLB value determination
  • Saponification value testing
  • Iodine value analysis
  • Microbiological testing
Technical Support
  • Processing troubleshooting
  • Storage and handling guidance
  • Quality control protocols
  • Application optimization
Supply Solutions
  • Custom HLB specifications
  • Flexible packaging options
  • Just-in-time delivery
  • Technical documentation packages

Environmental Impact & Sustainability

Our sucrose ester production emphasizes environmental responsibility through renewable raw material sourcing, energy-efficient esterification, and comprehensive waste management for food industry applications.

Renewable Sources

Produced from renewable sucrose and sustainable fatty acids

Water Management

Closed-loop processing with water treatment and recycling

Energy Efficiency

Optimized esterification processes reducing energy consumption

Biodegradability

Complete biodegradation in environmental conditions

Carbon Footprint

Reduced greenhouse gas emissions through process optimization

Packaging Sustainability

Recyclable and reduced packaging materials

Manufacturing Excellence & Quality Control

DRAVYOM's state-of-the-art food ingredient manufacturing facility employs advanced esterification technology to ensure consistent sucrose ester quality and emulsification performance across all production batches.

Production Process

Controlled esterification in food-grade environment

Precise HLB value and purity control
Quality Testing

Comprehensive testing including HLB value, ester content, and microbiological safety

Real-time monitoring and batch verification
Food Safety Systems

HACCP and ISO 22000 food safety management systems

Continuous improvement and preventive controls
Packaging Control

Nitrogen-flushed packaging with contamination prevention

Quality preservation and product integrity

Market Applications & Performance Data

Comprehensive food industry data demonstrating sucrose ester effectiveness across diverse applications with quantified performance metrics and emulsification validations.

Bakery Products
Volume Enhancement: 25% improvement Crumb Softness: 40% increase Shelf Life: Extended freshness
Dairy & Frozen
Overrun: 30% improvement Melt Resistance: Enhanced stability Texture: Smoother mouthfeel
Confectionery
Fat Bloom Control: 90% reduction Viscosity Reduction: Enhanced processing Quality Consistency: Uniform texture

DRAVYOM Competitive Advantages

Superior Emulsification

Consistently high-performance sucrose esters with exceptional stability and functionality

Reliable Supply

Guaranteed availability with sustainable sourcing and flexible production scheduling

Emulsification Expertise

Dedicated food scientists provide texture development and HLB optimization support

Quality Assurance

Comprehensive certificates with HLB data and food safety compliance documentation

Global Standards

International compliance with FDA, EU, and Codex standards for worldwide acceptance

Partnership Approach

Collaborative relationships with food manufacturers and custom emulsifier solutions