SUCROSE MONOLAURATE/ CAS 25339-99-5
Short Description:
Product name: SUCROSE MONOLAURATE
CAS: 25339-99-5
MF: C24H44O12
MW: 524.6
STRUCTURE:
specification
| Item | Specification
|
| Appearance | white to yellow - brown |
| KOH（mg/g）≤ | 6.0 |
| free sugar（w/%）≤ | 10.0 |
| Moisture （w/%）≤ | 4.0 |
| As (mg/kg)≤ | 1.0 |
| Pb (mg/kg) ≤ | 2.0 |
| Residue on ignition（w/%）≤ | 4.0 |
Usage
Increase the emulsion stability of beverages and prevent precipitation, stratification, and oil ring floating, etc.
Inhibit the floating of oil, prevent protein precipitation, and improve the taste of beverages.
Improve the emulsifying and dispersing properties of products, improve the expansion rate and shape - retaining property, and prevent the generation and growth of ice crystals.
Prevent starch retrogradation, aging, and oil exudation, and extend the shelf life.
Prevent oil - water separation and stratification, and inhibit oil crystallization.
Prevent the precipitation or adhesion of starch - protein caused by heat change, prevent starch retrogradation and aging, and extend the preservation period of products.
Inhibit oil separation, crystallization, and surface frosting of products, and prevent products from deforming due to moisture and heat.
Improve the mixing and emulsifying properties of raw materials, prevent oil separation, and reduce the adhesiveness to teeth and wrapping paper.
Improve the water - retaining property of sausages and hams, and prevent oil separation in products with high oil content.
As an emulsifier, foaming agent, and improver, it can effectively improve the texture structure, prevent starch retrogradation, aging, and oil exudation.
Prevent the adhesion and sticking between the machine and dough and between doughs, and increase the toughness of the dough. Inhibit the precipitation of starch during boiling to increase the output.
Increase the strength of the gel after the gelatinization of wheat starch and prevent the dehydration of starch paste. For products containing oil, make the emulsion stable.
Improve emulsion dispersion, prevent the caking of hygroscopic powders, and improve fluidity.
Improve the shape - retaining property of products, prevent syneresis, and make it easy to peel out from the package.
Form a stable emulsion system, improve the creamy texture of the product, make the oil crystals fine, prevent the formation of sandy - like crystals, and prevent oil separation.
Improve the emulsifying property of oil and water and prevent oil separation.
Keep fruits and eggs fresh and extend the storage period.
Packaging and Shipping
Packing: 25kg/bag，25kg/drum or as customer requirements.
Shipment :belongs to common chemicals and can deliver by train,ocean and air.
Stock :have 500MTs safety stock
Keep and storage
Shelf life:24 month from date of manufacture in original unopened packaging stored in a cool dry place out of direct sunlight, water.
Ventilated warehouse, Low temperature drying, Separated from oxidants, acids.
