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Applications and effects of sucrose esters in condiments


Applications

* Liquid sauce, such as peanut butter, salad dressing, mayonnaise, mushroom sauce, cheese sauce, soy sauce.
* Jam, sweet soybean paste. 
* Seasoning powders, such as curry powder.

 

Effects

* Sucrose esters can promote full emulsion, reduce droplet size, prevent protein coagulation and sedimentation, and not only extend shelf life but also enhance the product’s look and taste. 
* For sterilized paste, sucrose esters compound with protein, reducing its tendency to undergo Maillard reaction in the sterilization process, and retain the natural color and flavor of the paste.
* For seasoning powders, sucrose esters enable spices, oil, starch and other ingredients fully mixed and not stuck to the equipment during process thereby enhance production efficiency, and they also perform emulsification and dispersion during cooking.
* For soy sauce, sucrose esters prevent POBB (butyl p-hydroxybenzoate) and caramel pigment type dyes from binding with proteins.
* For jam and sweet soybean paste, sucrose esters can decline the thinning and crystallization of sugar, interact with starch to improve taste, increase thickness, and reduce the amount of agar used.

 

Recommended grades and dosage

* For high fat content (20 to 80%) sauce, use SE5 ~ 11 and dosage of 0.5 ~ 1.0%. 
* For low fat content (<20%) sauce, use SE15 ~ 16 and dosage of 0.3 ~ 0.5%. 
* For soy sauce, use SE15 ~ 16 and dosage of 0.01 ~ 0.002%. 
* For jam and sweet soybean paste, use SE7 and dosage of 0.4 to 0.6% (of sugar).

 

Application Recommendations

* Sugar esters can partially or completely replace egg yolk in sauce production in order to reduce cholesterol levels. 
* For condiments containing fat, better taste and low fat products can be achieved by substitution of some fat with microcrystalline cellulose and use of sucrose esters. 
* Sucrose esters are acid and salt sensitive. Before adding acid and salt, sucrose ester emulsion should be made by adding sucrose esters and homogenizing.


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