Tuam Tshoj Muag Sucrose Stearate CAS 25168-73-4 nrog Hoobkas Nqe

Sucrose esters los yog sucrose fatty acid esters yog ib pawg ntawm cov uas tsis yog-naturally tshwm sim surfactants tshuaj synthesized los ntawm esterification ntawm sucrose thiab fatty acids (los yog glycerides).Cov pab pawg no yog qhov zoo tshaj plaws rau ntau yam ntawm hydrophilic-lipophilic balance (HLB) uas nws npog.Lub ncov qaumteb qabteb sucrose moiety ua hauj lwm raws li ib tug hydrophilic kawg ntawm lub molecule, thaum lub sij hawm ntev fatty acid saw ua pab raws li ib tug lipophilic kawg ntawm lub molecule.Vim cov khoom no amphipathic, sucrose esters ua emulsifiers;piv txwv li, lawv muaj peev xwm khi ob qho tib si dej thiab roj ib txhij.Nyob ntawm tus nqi HLB, qee qhov tuaj yeem siv ua dej-hauv-roj emulsifiers, thiab qee qhov ua roj-hauv-dej emulsifiers.Sucrose esters yog siv hauv tshuaj pleev ib ce, khoom noj khoom haus, khoom noj khoom haus additives, thiab lwm yam khoom.Ib chav kawm ntawm sucrose esters nrog cov pab pawg hydroxyl hloov tau zoo, olestra, kuj yog siv los ua cov rog hloov hauv cov zaub mov.

Function thiabDaim ntawv thov:

1.Yuav siv tau raws li emulsifier, wetting agent, dispersing agent, solubilizing agents thiab emollients thiab daim ntawv thov nyob rau hauv noodle instant noodles starchy, chocolate khoom qab zib, ice cream, margarine khoom xws li zaub mov, tshuaj pleev ib ce, tshuaj kev lag luam raws li ib tug emulsifier.

2.Bread: khob noom cookie nce toughness thiab cov khoom muag muag, pore, uniform thiab zoo, txuag tus nqi ntawm butter, khaws noo noo, tiv thaiv kev laus thiab lub neej ntev.
3.Cookies: pab kom muaj ntau yam additives thiab cov roj sib npaug sib npaug, txhim kho cov nyhuv ntawm cov roj pastry, cov ncuav qab zib muaj roj ntau dhau los tiv thaiv kev tawg, txhim kho kev ua haujlwm ntawm cov txheej sab hauv, ua kom cov brittleness.
4.Cake qeb: ua cov khoom muag muag thiab muag heev, kom muaj qee yam dej noo, saj tshiab, ruaj khov qauv, tiv thaiv cov roj oxidation.