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RYOTO® SE & SP for Foods (Applications)

RYOTO® Sugar Ester for BISCUITS / COOKIES 
 
RYOTO<sup>&reg;</sup> Sugar Ester for BISCUITS / COOKIES
 
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 BISCUITS Application:
  • 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.

Effects of RYOTO Sugar Ester on COOKIE DOUGH during Baking:


  • Protect air cells from collapsing in dough preparation - stabilize air/water/fat interface.
  • Retard the expanding rate at the middle stage - Retard wheat starch gelatinization.
  • Improves fluidity and gas retention during baking - Interact with starch and gluten. Substitute wheat polar glycolipids.
  • Suppress the volume shrinkage at last stage - strengthen structural skeleton.
     
Ryoto Sugar Esters recommended:

S-1170, S-1570, S-1670, P-1570 or P-1670 .


Dosage: 0.1 ~ 1.0% on flour weight.
(To be tested and adjusted by user according to their own product specification)


*Please contact us for more information*

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

 

 
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