The product we are introducing is sucrose stearate with the CAS number 37318 - 31 - 3. Sucrose stearate is a non - ionic surfactant synthesized from sucrose and stearic acid. It is a white to off - white powder or waxy solid at room temperature.
Key parameters include: It has good hydrophilicity and lipophilicity, with an HLB (Hydrophilic - Lipophilic Balance) value typically in the range of 12 - 16, which makes it an effective emulsifier in many applications. The melting point is around 50 - 70°C, and it is soluble in hot ethanol, chloroform, and other organic solvents, slightly soluble in water.
1. Food Industry: Sucrose stearate is widely used as an emulsifier, dispersant, and anti - caking agent in the food industry. It can improve the texture and stability of food products. For example, in baked goods, it can prevent oil and water separation, extend the shelf life, and improve the softness of bread. In ice cream, it helps to form a fine and stable ice crystal structure, enhancing the smoothness and creaminess of the product.
2. Cosmetics Industry: Due to its excellent emulsifying and moisturizing properties, it is commonly used in cosmetics. It can be found in creams, lotions, and makeup products. It helps to keep the oil and water phases in cosmetics well - mixed, prevent the separation of ingredients during storage, and improve the skin - friendly nature of the products.
3. Pharmaceutical Industry: In pharmaceuticals, sucrose stearate can be used as a solubilizer, emulsifier, and stabilizer. It can improve the solubility and bioavailability of poorly soluble drugs, and also enhance the stability of emulsion - based drug formulations.
1. Emulsification Process: When using sucrose stearate as an emulsifier, it is usually added to the oil phase first. Heat the oil phase containing sucrose stearate to a temperature above its melting point (about 60 - 70°C). Then, slowly add the water phase under high - speed stirring. The stirring speed should be maintained at an appropriate level to ensure the formation of a fine and stable emulsion. The amount of sucrose stearate used depends on the type of emulsion system and the desired stability, generally ranging from 1% - 5% of the total formulation.
2. Anti - caking in Powders: In powder products, sucrose stearate can be added in a fine powder form. It should be thoroughly mixed with the main powder components to prevent caking. The addition amount is usually around 0.1% - 1%.
1. Food Case: A well - known bakery used sucrose stearate in their bread production. Before using the product, they often faced problems such as bread hardening quickly after baking and uneven distribution of butter in the dough. After adding 2% sucrose stearate to the dough formulation, the bread's freshness was significantly extended. The bread remained soft and moist for up to three days longer than before. Also, the butter was evenly dispersed, resulting in a more consistent texture and better taste.
2. Cosmetics Case: A cosmetic company developed a new moisturizing cream. They incorporated 3% sucrose stearate into the formula. During the stability testing, the cream without sucrose stearate showed oil - water separation after two months of storage at room temperature. In contrast, the cream with sucrose stearate remained stable, with no signs of separation even after six months. This not only improved the product's shelf life but also enhanced the consumer experience.
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This is William, CEO of Zhishang Chemical Co., Ltd.
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