Sucrose Esters Market Research
Emulsifiers made from sucrose esters of fatty acids (E473) are considered special types. In addition to emulsification, these also provide starch interaction, protein protection, sugar crystallization, and aeration. As these are water-soluble, they create emulsions of oil in water. Typically, emulsifiers are classified by their Hydrophilic Lipophilic Balance (HLB). HLB determines whether a surfactant is hydrophilic (loves water) or lipophilic (likes oil) based on the properties of individual regions in its molecule. Traditionally, egg yolks have been used for emulsification. Proteins and emulsifiers, as well as emulsifying components, are being used more and more. It is possible to replace egg yolks with sucrose esters . Generally, emulsifiers and stabilizers are proteins like milk powder and whey powder. According to the market database , emulsion stability is enhanced by using sucrose esters instead of dairy proteins. These are far more effective emulsifiers than proteins ...