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 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 Esters recommended for Chocolate applications:
-
For the prevention of fat bloom in chocolate:
POS-135 for Cocoa butter based chocolate
L-195 for Lauric hard butter based chocolate
-
To reduce the plastic viscosity without decreasing yield value:
ER-290, low HLB sucrose ester of unsaturated fatty acid.
-
For hard and lustrous surfaces:
S-070 and S-170, low HLB sucrose esters of saturated fatty acid.
Dosage: 0.2 ~ 0.5%
(to be tested and adjusted by user according to their own product specification)
*Please contact us for more information*
Click on below [More Info...
] for detailed article on "Application of RYOTO Sugar Ester to Chocolate"
Exclusive Distributor in Singapore & Malaysia:
HALIM BIOTECH PTE LTD & JUHALIM BIOTECH SDN BHD