Sucrose Fatty Acid Esters (SFAEs)
High-Performance Food Emulsifier | E473
📌 Product Overview
Sucrose Fatty Acid Esters (SFAEs), or sucrose esters, are non-ionic, biodegradable emulsifiers made by esterifying sucrose with fatty acids. They are safe, non-toxic, odorless, or slightly aromatic, and approved for food applications under GB2760-1996 and other international regulations.
🔍 Physical Properties
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Appearance: White to yellowish powder, or colorless to pale yellow viscous liquid/soft solid
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Odor: Odorless or mildly characteristic
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Solubility:
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Soluble in ethanol and acetone
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Monoesters: soluble in hot water
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Diesters/triesters: poorly water-soluble, but oil-soluble
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Softening Point: 50–70°C
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Decomposition Temperature: 233–238°C
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Optical Activity: Present
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Stability: Stable below 120°C; decomposes above 145°C
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HLB Value Range: 1–16 (depends on esterification degree)
The higher the monoester content, the more hydrophilic the product; higher di- and triester content increases lipophilicity.
💡 Key Functional Properties
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Excellent surface activity (lowers surface tension)
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Emulsification (oil-in-water and water-in-oil systems)
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Dispersion & solubilization
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Lubrication and viscosity adjustment
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Foaming, penetration, and anti-aging effects
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Mild antimicrobial and preservative properties
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Stable under acidic/alkaline heating conditions
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Biodegradable and eco-friendly
🍩 Food Applications & Benefits
Sucrose esters are ideal emulsifiers and stabilizers in a wide range of food systems. They are particularly effective when used in combination with other emulsifiers to achieve synergy.
Here are some common applications:
| Application | Function | Dosage | HLB Range |
|---|---|---|---|
| Processed meat, surimi | Improve moisture retention & texture | 0.3%–1% | HLB 1–16 |
| Bakery (bread, cakes) | Increase dough elasticity, volume, softness, delay staling | 0.2%–0.5% (flour weight) | HLB 5–16 |
| Cookies & pastries | Stabilize fat emulsion, prevent oil separation | 0.1%–0.5% | HLB ~7 |
| Chocolate | Prevent blooming, inhibit crystal formation | 0.2%–1.0% | HLB 3–9 |
| Chewing gum | Improve chewiness, texture & softness | 0.1%–0.2% of gum base | HLB 5–11 |
| Ice cream & frozen desserts | Improve overrun, mouthfeel, and thermal stability | 1.0%–10% (of oil content) | HLB 5–10 |
| Condensed milk, whipped cream | Enhance emulsion stability, prevent water separation | 0.1%–0.5% | HLB 1–16 |
| Margarine & spreads | Improve water-oil miscibility, reduce spattering | 0.1%–0.5% | HLB 1–3 |
| Emulsified flavors | Stabilize citrus, grape, and lemon oils | 0.05%–0.2% | HLB 7–16 |
| Fruit, egg & vegetable coatings | Preserve freshness, inhibit microbial growth | 0.3%–2.5% | HLB 5–16 |
✅ Also suitable for soy milk, sauces, beverages, instant noodles, rice, dumplings, and candy coatings.
⚙️ Usage Instructions
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Adjust HLB value by selecting appropriate mono-, di- and triester content.
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Pre-wet the ester in a small amount of water, oil, ethanol, or ether for better dispersion.
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Heat moderately to assist dissolution and achieve uniform mixing.
📐 Recommended Maximum Dosages (per GB2760-1996)
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General food use: ≤1.5 g/kg
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Natural color emulsification: ≤10.0 g/kg
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Confectionery & chocolate products: ≤10.0 g/kg
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Chewing gum base: as needed within formulation
🧪 Synthesis Methods
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Solvent-based: Using solvents like DMF, DMSO, xylene, and propylene glycol
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Solvent-free: Ester exchange with sucrose, fatty acid esters, and soap
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Enzymatic (biocatalytic): Lipase from microbes such as Rhizopus, Candida, Penicillium, etc.
📦 Packaging & Storage
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Packaging: 25kg paper or PE-lined bags, cartons, or drums
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Storage: Store in a cool, dry place away from direct sunlight
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Shelf Life: 24 months in unopened condition
🏷️ Certifications
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ISO 22000
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Halal, Kosher
