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Ryoto Sugar Ester (Food Grades) - Product Description & Applications

 

RYOTO® Sugar Ester 

 
RYOTO<sup>&reg;</sup> Sugar Ester
 
RYOTO® Sugar Ester is a product of Mitsubishi-Kagaku Foods Corporation. It contains Sucrose fatty acid esters that are non-ionic surfactants. They are the best suited emulsifier for foods, pharmaceuticals and cosmetics.

RYOTO® Sugar Ester offers a full range of HLB values from <1 to 16, and when in use, all grades display exceptionally good surfactant functionality.


Chemical Structure of RYOTO® Sugar Ester

Sucrose fatty acid esters of vegetable origin are non-ionic surfactants consisting of sucrose as hydrophilic group and fatty acid as lipophilic group, and generally called Sugar Ester. As sucrose has a total of 8 hydroxyl groups, compounds ranging from sucrose mono to octa fatty acid esters can be produced.



Characteristic functions of RYOTO® Sugar Ester:

  • Good Emulsification: (1) Large emulsifying capacity. (2) Excellent emulsifying and Stabilizing ability againtst stressess. (3) Excellent demulsification properties. (4) Emulsifying ability varies with content of minor component in the sugar ester.
  • Enhancement or Inhibition of Crystallization of fats and oils: enhancing crystallization of fats and oils with high melting point. Also excellant ability to inhibit the crystallization of fats and oils.
  • Antibacterial Effect: effective against Escherichia coli, Bacillus sterothmophilus, Bacillus coagulans, Desulfotomaculm nigrificans, spores of Clostridium, etc...
  • Complex formation with Starch: high HLB values Sugar Esters are effective quality improver in foods consisting of wheat flour.
     
  • Good Lubrication (lowering viscosity): Widely used in manufacturing of tablet candies, tablet drugs, chocolate...etc. Certain grades of Sugar Esters are also effective as a caking inhibitor.
  • Good Wetting and Dispersing Effect: prevent sedimentation of fine solid particles dispersed in water by absorbing on their surface.
  • Inhibition of thermal and freezing denaturation of proteins: High HLB values Sugar Esters interact milk proteins, increasing stability in its acqueous solution and prevents its thermal denaturation. Also prevent deterioration of flavor and browning.

Contact us for more information.
Click on below [More Info...] for reference on List of Applications and Product Grades. Alternatively, click on: RYOTO Sugar Ester Food Applications to visit the application webpages.


Distributor for Singapore & Malaysia:
HALIM BIOTECH PTE LTD & JUHALIM BIOTECH SDN BHD



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