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RYOTO™ SUGAR ESTER P-1670
RYOTO™ SUGAR ESTER P-1670 is a nonionic surfactant powder made from the esterification of sucrose and fatty acids derived from vegetable oils.
- Manufacturer: Mitsubishi Chemical Group
- Product Line: RYOTO™ SUGAR ESTER
- Product: RYOTO™ SUGAR ESTER Emulsifiers
- Industries: Food & Beverage
- Authorized Countries: Canada | Mexico | United States
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Overview
RYOTO™ SUGAR ESTER P-1670 is a food emulsifying agent specially formulated from the esterification of sucrose and fatty acids derived from vegetable oils. This hydrophilic grade has a lipophilic group of palmitic acid, giving it an HLB value of 16, which allows this powder to interact and emulsify fat or lipid components in food and beverage formulations. This helps to stabilize formulations, such as emulsions or dispersions. RYOTO™ SUGAR ESTER P-1670 is recommended for a variety of products, including beverages, sauces, creams, and bakery products.
RYOTO™ SUGAR ESTER P-1670 is halal and kosher certified.
Specifications
Physical appearance: Powder
HLB: 16
Assay (Mono-, di-, and tri-esters): Not less than 80.0%
Free sucrose: Not more than 4.0%*
Acid value: Not more than 5.0*
Residue on ignition: Not more than 1.5%*
Arsenic**: Not more than 0.75 mg/kg
Heavy metals (as Pb)**: Not more than 10 mg/kg
Lead: Not more than 2 mg/kg
Methyl ethyl ketone: Not more than 10 mg/kg
Ethyl acetate: Not more than 350 mg/kg
Methanol: Not more than 10 mg/kg
Dimethylsulfoxide: Not more than 2 mg/kg
Isobutanol: Not more than 10 mg/kg
Moisture **: Not more than 4.0 %
* Lower than that defined in the Food Chemicals Codex
** Not defined in the Food Chemicals Codex
The above product specifications are for use in the United States.
Primary Chemistry: Sucrose palmitate
Features & Benefits
Stabilizes emulsifications of beverages, sauces, and creams
Halal and kosher certified
Bacteriostasis
Delays starch gelatinization
Prevents aging of bakery products
Increases the volume and foaming of products
Improves mouth feel
Reduction of agglomeration of water-dispersible powders
Smoothing
Controls the physical properties of dough
Problems Solved
Poor food product volume
Unstable emulsification of food products
Bacteria formation in beverages and liquid food
Rapid starch gelatinization
Premature aging of bakery products
Agglomeration of water-dispersible powders
Applications
Beverages and sauces
Creams
Bakery products
Powder products
Meat and fish paste products
Related Brands
Food & Beverage
Related Categories
Food & Beverage
Related Functions
Food & Beverage
Related Ingredients
Food & Beverage
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