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.
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.
Ryoto Sugar Esters recommended for Use:
(A) APPLICATION TO HARD CANDY:
Effects:
* Reducing stickiness and adhesion to manufacturing equipment;
* dispersing oil/fat or flavors uniformly;
* reducing viscosity during the boil-down process;
* preventing browning or burning, giving proper brittleness;
* Reducing stickiness and adhesion to teeth or wrapping paper.
Types of RYOTO Sugar Ester:
Recommended S-370, S-570, S-770, S-970, etc. S-770 is strongly recommended.
(B) APPLICATION TO SOFT CANDY:
Effects:
* reducing stickiness and adhesion to manufacturing equipment;
* dispersing oil/fat or flavors uniformly;
* controlling flavor release;
* reducing stickiness and adhesion to teeth or wrapping paper.
Types of Ryoto Sugar Ester:
Recommended S-370, S-570, S-770, S-970., etc. Strongly recommended S-570.
(C) APPLICATION TO CHEWING GUM:
Effects:
* improves physical properties of the gum base which allows for easier mixing;
* improves the plasticity, softness and chewiness of the chewing gum;
* promotes flavor dispersion and controls the flavor release;
* prevents stickiness and adhesion to teeth.
Types of RYOTO Sugar Ester:
Recommended: S-370, S-570, S-970, S-1170, etc.
*Please contact us for more information*
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