Sucrose Esters of Fatty Acids CAS#37318-31-3
Powerful Emulsifying & Wetting Capacity: Nonionic emulsifier with adjustable HLB value from 1 to 16, excellent emulsification, dispersion, wetting and anti-staling performance, widely used as emulsifier and quality improver in food, cosmetic and pharmaceutical industry.
Excellent Compatibility & Biosafety Property: Compatible with starch, protein and other emulsifiers, easily biodegradable and low irritancy, suitable for infant food and health product formulation.
Stable Solid Form for Convenient Transport: White to pale yellow powder or waxy solid with uniform texture, stable under sealed storage, easy to weigh, transport and automatic feeding.
Sucrose esters of fatty acids, abbreviated as SE or Sucrose Esters, is a high-demand food emulsifier raw material, low irritancy and wide coverage of food, beverage, cosmetic and pharmaceutical application scenarios.
Chemical & Physical Properties
| Property | Value |
|---|---|
| Melting point | 50~70 ℃ (varies with HLB and fatty acid type) |
| Density | 1.20~1.30 g/cm³ |
| Storage temp | Sealed dry cool warehouse, keep away from open flame, high heat and direct sunlight |
| Solubility | Dispersible or soluble in water (high HLB grades), soluble in ethanol and hot vegetable oil, insoluble in cold oil |
| Form | Powder / waxy solid / bead |
| Color | White to pale yellow |
| Odor | Odorless or slight fatty odor |
| PH Value | 5.0~8.0 (1% aqueous solution) |
| Hygroscopicity | Slightly hygroscopic |
| Stability | Stable in airtight packaging; browns and decomposes under strong alkali and high temperature |
| EINECS No. | 253-050-2 |
| CAS DataBase Reference | 37318-31-3 |
Safety Information
| Item | Value |
|---|---|
| Hazard Codes | None |
| Risk Statements | None |
| Safety Statements | S22; S24/25; Avoid inhaling dust |
| UN Number | Not regulated |
| Hazard Class | Not dangerous goods |
| Packing Group | Not applicable |
| Flammability | Combustible, dust may form explosive mixture with air |
| HS Code | 29239000 |
Main applications: Bread, cake, pastry and noodle anti-staling and emulsifier; ice cream, chocolate, candy and dairy stabilizer; beverage, flavor and protein drink emulsifier; cosmetic cream and lotion emulsifier; pharmaceutical tablet lubricant and dispersing agent.
