Kūʻai aku ʻo Kina i ka Sucrose Stearate CAS 25168-73-4 me ke kumu kūʻai hale

ʻO Sucrose esters a i ʻole sucrose fatty acid esters he pūʻulu o nā surfactants kūlohelohe ʻole i hoʻohui ʻia mai ka esterification o ka sucrose a me nā ʻakika momona (a i ʻole glycerides).He mea kupaianaha kēia pūʻulu mea no ka laulā o ka hydrophilic-lipophilic balance (HLB) i uhi ʻia.ʻO ka polar sucrose moiety ka hopena hydrophilic o ka mole, aʻo ke kaulahao momona momona ka hopena lipophilic o ka mole.Ma muli o kēia waiwai amphipathic, hana nā sucrose esters ma ke ʻano he emulsifiers;ʻo ia hoʻi, hiki iā lākou ke hoʻopaʻa i ka wai a me ka ʻaila i ka manawa like.Ma muli o ka waiwai HLB, hiki ke hoʻohana ʻia kekahi e like me ka wai-i-ʻaila emulsifiers, a me kekahi e like me ka aila-i-wai emulsifiers.Hoʻohana ʻia nā sucrose esters i nā mea hoʻonaninani, nā mea mālama meaʻai, nā mea hoʻohui meaʻai, a me nā huahana ʻē aʻe.Hoʻohana pū ʻia kekahi papa o nā sucrose esters me nā pūʻulu hydroxyl i hoʻololi nui ʻia, ʻo ka olestra, ma ke ʻano he momona momona i ka meaʻai.

Hana aPalapala noi:

1. Hiki ke hoʻohana 'ia e like me emulsifier, wetting agent, dispersing agent, solubilizing agents and emollients and application in noodle instant noodles starchy, chocolate candy, ice cream, margarine products like food, cosmetics, pharmaceutical industry as an emulsifier.

2.Bread: ʻO ka palaoa i hoʻonui i ka paʻakikī a me nā huahana palupalu, pore, ʻaʻahu a me ka maikaʻi, mālama i ka nui o ka pata, mālama i ka makū, pale i ka ʻelemakule a hoʻolōʻihi i ke ola.
3. Nā Kuki: hiki i nā mea hoʻohui like ʻole a me ka momona i hoʻokaʻawale ʻia, hoʻomaikaʻi i ka hopena o ka pastry momona, nā kuki i ka nui o nā momona momona e pale i ka pua, hoʻomaikaʻi i ka hana o ka papa o loko, hoʻonui i ka brittleness.
4.Cake waeʻano: hana i nā huahana palupalu a me ka palupalu, e malama i kekahi moisture, ho'āʻo hou, hale hoʻonohonoho paʻa, e pale ai i ka aila oxidation.