Sugar Ester S-1670

(1) Sucrose stearate *1
HLBApprox.16
Stearic acidApprox.70%
Ester composition
Mono esterApprox.75%
Di,tri,poly esterApprox.25%
FormPowder
(2) Solubility
(3) Melting and decomposition temperatures
(4) Surface tension
(5) Foaming property
(6) Wetting and despersing effect
(7) Inhibition of thermal and freezing denaturation of proteins
(8) Complex formation with starch
(9) Package
*1The combined fatty acids are derived from vegetable oils.

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