MITSUBISHI
Food Emulsifers:
- Ryoto Sugar Esters

• Provides sterilization-stable emulsions.
• Inhibits protein precipitation.
• Inhibits the germination of spore forming bacteria.

RYOTO^® Sugar Ester is a product of Mitsubishi Chemical Corporation. It contains Sucrose fatty acid esters that are non-ionic surfactants. They are the best suited emulsifier for foods, pharmaceuticals and cosmetics.

Key Functions of RYOTO Sugar Ester for Chocolate Application:

• Prevent fat blooming.
  
• Can use for making water-including products.
• Controls rate of crystallization.
• Lower viscosity and promotes coating and tempering.
• Improves snapping property and gloss.
• Increases heat resistance and prevents sugar blooming

RYOTO^® Sugar Ester is a product of Mitsubishi Chemical Corporation. It contains Sucrose fatty acid esters that are non-ionic surfactants. They are the best suited emulsifier for foods, pharmaceuticals and cosmetics.

Key Functions of RYOTO Sugar Ester for Sugar Confectionery Applications:

• provides excellent emulsifying and stabilising properties to soft confectionery with chewy texture.
• provides soft confectionery with good flavour release.
• reduced stickiness to teeth and manufacturing equipments.

• Controls the physical properties of dough.
• Enhances the mechnical tolerance of dough.
  
• Controls the physical properties of the products.
• Lessens cracking or splitting of products during transportations.