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RYOTO™ SUGAR ESTER S-1670
RYOTO™ SUGAR ESTER S-1670 is a food emulsifying agent specially formulated 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 S-1670 is a highly versatile nonionic surfactant powder made from the esterification of sucrose and fatty acids derived from vegetable oils for food emulsification. This hydrophilic grade has a lipophilic group of stearic acid and an HLB 16, allowing it to interact with and solubilize fat or lipid components in food and beverage formulations. This stabilizes emulsion and dispersion formulations and provides superior volume, foaming, water retention, softness, and film formation for your formulation needs. RYOTO™ SUGAR ESTER S-1670 is recommended for use in beverages, sauces, creams, bakery goods, jellies, noodles, meats, and fish paste products.
RYOTO™ SUGAR ESTER S-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 stearate
Features & Benefits
- Food stabilizer for beverages, sauces, and creams
- Delays starch gelatinization
- Prevents aging of bakery products
- Halal and kosher certified
- Film forming
- Water-retention control
- Foaming agent
- Increases the volume of products
- Imparts softness and smoothness
- Improves mouth feel
Problems Solved
Water retention in jellies Poor 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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