Kasar Sin tana Siyar da Sucrose Stearate CAS 25168-73-4 tare da Farashin masana'anta

Sucrose esters ko sucrose fatty acid esters rukuni ne na surfactants waɗanda ba a zahiri ke faruwa ba ta hanyar sinadarai waɗanda aka haɗa su daga esterification na sucrose da fatty acid (ko glycerides).Wannan rukuni na abubuwa yana da ban mamaki ga ma'auni na hydrophilic-lipophilic balance (HLB) wanda yake rufewa.Motsin sucrose na polar yana aiki azaman ƙarshen hydrophilic na kwayoyin, yayin da dogon sarkar fatty acid ke aiki azaman ƙarshen lipophilic na kwayoyin.Saboda wannan dukiyar amphipathic, sucrose esters suna aiki azaman emulsifiers;watau suna da ikon daure ruwa da mai a lokaci guda.Dangane da ƙimar HLB, ana iya amfani da wasu azaman emulsifiers na ruwa-a cikin mai, wasu kuma azaman emulsifiers mai-cikin ruwa.Ana amfani da esters na Sucrose a cikin kayan kwalliya, abubuwan adana abinci, abubuwan ƙari na abinci, da sauran samfuran.Hakanan ana amfani da nau'in esters na sucrose tare da ƙungiyoyin hydroxyl da aka canza sosai, olestra, azaman mai maye gurbin abinci.

Aiki daAikace-aikace:

1.Can za a iya amfani da matsayin emulsifier, wetting wakili, dispersing wakili, solubilizing jamiái da emollients da aikace-aikace a noodle nan take noodles starchy, cakulan alewa, ice cream, margarine kayayyakin kamar abinci, kayan shafawa, Pharmaceutical masana'antu a matsayin emulsifier.

2.Bread: kullu ya karu da ƙarfi da samfurori masu laushi, pore, uniform da lafiya, ceton adadin man shanu, kiyaye danshi, hana tsufa da kuma tsawaita rayuwar rayuwa.
3.Cookies: taimaka daban-daban Additives da man shafawa a ko'ina rarraba, inganta sakamakon mai irin kek, kukis da yawa mai grams hana Bloom, inganta yi na ciki Layer, ƙara brittleness.
4.Cake category: yin kayayyakin taushi da m, don kula da wani danshi, dandana sabo ne, barga kungiyar tsarin, don hana mai hadawan abu da iskar shaka.