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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.
Fulfilled By ChemPoint
- Manufacturer: Mitsubishi Chemical Group
- Product Line: RYOTO™ SUGAR ESTER
- Product: RYOTO™ SUGAR ESTER Emulsifiers
- Industries: Food & Beverage
- Authorized Countries: Canada | Mexico | United States
Documents
Overview
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
Related Brands
Food & Beverage
Related Categories
Food & Beverage
Related Functions
Food & Beverage
Related Ingredients
Food & Beverage
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