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RYOTO™ SUGAR ESTER S-1170
RYOTO™ SUGAR ESTER S-1170 is a versatile food-grade emulsifier and stabilizer widely used in the food and beverage industry. It is specially formulated from the esterification of sucrose and fatty acids and possesses both hydrophilic and lipophilic properties, enabling it to effectively emulsify and stabilize oil–water mixtures.
RYOTO™ SUGAR ESTER S-1170 is a high-performance 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 stearic acid and an HLB of 11, allowing it to interact with and solubilize fat or lipid components in food and beverage formulations, with a strong affinity toward water for easy dispersion. It can effectively blend and stabilize immiscible liquids, such as oil and water, in various food products and maintains uniformity and consistency. It also acts as a surface-active agent, improving foam stability, volume, and texture in whipped toppings and mousses.
RYOTO™ SUGAR ESTER S-1170 is halal and kosher certified.
Specifications
Physical appearance: Powder HLB: 11 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 stearate
Features & Benefits
Food emulsifier for beverages, sauces, and creams Delays starch gelatinization Prevents aging of bakery products Foaming agent Imparts softness and smoothness Increases the volume of products Improves mouth feel Water retention control Halal and kosher certified
Problems Solved
Water retention in jellies 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 Jellies Meat and fish paste products Noodles
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ChemPoint will not under any circumstances release personal user information to individuals or companies. All information collection is solely used to support ChemPoint customers service communications. Read our Privacy Notice.
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