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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.
Documents
- 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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Manufacturer
Product Line
Product
Industries
Authorized Countries
Canada
Mexico
United States
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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