Emulsifier E473 CAS 37318-31-3 Sucrose Fatty Acid Ester Powder

Emulsifier E473 CAS 37318-31-3 Sucrose Fatty Acid Ester Or Sucrose Esters Of Fatty Acids

Description

E473, also known as sucrose fatty acid ester or sucrose esters of fatty acids, is a food additive used as an emulsifier in the food industry. It is produced by esterifying sucrose (table sugar) with fatty acids derived from vegetable oils. E473 is commonly used to improve the stability and texture of various food products.

Function: E473 acts as an emulsifier, which means it helps stabilize and disperse immiscible ingredients, such as oil and water, in food products. It forms a stable emulsion by reducing the surface tension between the different components, preventing separation and maintaining a uniform texture.

Properties: Sucrose fatty acid esters have different degrees of esterification and fatty acid chain lengths, resulting in a range of properties. Generally, they are soluble in fat and have good emulsifying properties. The specific characteristics of E473 can vary depending on the degree of esterification and the types of fatty acids used.

Application and Uses:

1. Bakery Products: E473 is commonly used in bakery products such as bread, cakes, and pastries. It helps improve the texture, volume, and shelf life of baked goods by enhancing the emulsification of fats and improving the uniform distribution of ingredients.

2. Confectionery: E473 is found in confectionery items like chocolates, candies, and fillings. It aids in the uniform mixing of fats and sugars, enhances the smoothness and mouthfeel, and contributes to the stability of the product.

3. Dairy Products: E473 is used in various dairy products, including ice cream, yogurt, and processed cheese. It helps stabilize the fat and water phases, preventing separation and ensuring a smooth and creamy texture.

4. Beverages: Some beverages, especially those containing oils or fats, may use E473 as an emulsifier. It helps maintain the stability and homogeneity of the emulsion, preventing the separation of oil or fat from the rest of the liquid.

5. Sauces and Dressings: E473 is used in sauces, dressings, and condiments to improve texture, stability, and flavor release. It helps prevent oil and water separation and enables the emulsion to remain stable over time.

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