|
Application
|
Sugar Esters
|
Effects
|
|
Type
|
Dosage
|
| (1) Wheat products |
| Bread |
S-1170,S-1570,
S-1670,P-1570,
P-1670 |
0.3 - 1.0% by
weight of flour |
Strengthens dough and increases mechanical
resistance at the time of kneading.Increases volume after baking, softens crumb,
makes uniform cavities, and saves shortening oil. Maintains softness of crumb
after baking and lengthens the shelf life. Maintains the volume after baking and
improves the quality even when flour is mixed with sorghum or corn flour, or with
bean or fish meal to add protein. |
| Frozen dough |
Prevents spoiling during refrigeration and
improves the crumb after thawing and baking to make bread voluminous and soft. |
| Noodle |
All
types |
0.5 - 1.0% by
weight of flour |
Prevents mixed dough from sticking to the
machine and noodles to each other. Increases water content and yield by decreasing
the elution of starch into boiling water. Prevents retrogradation of boiled noodles
during storage. |
| Instant noodle |
Prevents noodles from adhering with each other
and produces f¿-starch uniformly. Shortens the time for noodles to soften and
loosen in hot water. |
| Dough for Chinese
Pork dumplings and won ton |
S-1170,S-1570,
S-1670 |
0.3 - 1.0% |
Reduces stickiness to the machine during manufacturing
and yield by increasing amount of water that can be added. Makes easier handling
by preventing dumplings from sticking to each other. |
| (2) Confectioneries |
| Sponge
cake |
SP |
6% by weight of flour |
Shortens whipping time of cake batter by the
all-in one method and promotes the cake-making process. Increases the volume of
cake and improves the crumb, working as a softener. Gives uniformity to cake.
|
S-1170,S-1570,
S-1670 |
0.3 - 1.0% |
Effective in making voluminous sponge cake
with homogeneous and fine crumb. Produces soft taste. |
| Custard cream and
flour paste |
S-570,S-770,
S-970,S-1170,
S-1570,S-1670 |
0.5 - 1.0% |
Increases stickiness after gelatinization,
and prevents dehydration of starch paste. Makes stable emulsion of fatty materials. |
| Biscuit,cracker
and cookie |
S-1170,S-1570 |
0.5 - 1.0% by
weight of flour |
Makes stable emulsion of fatty
materials and prevents stickiness to the machine. Prevents blooming even in high-fat
biscuit products. Increases volume after baking and improves the grain and shortness. |
| Caramel,candy and
nougat |
S-570,S-770,
S-970,S-1170 |
0.1 - 0.5% |
Improves emulsification of molten
sugar and oil, and prevents separation (blooming)of oil. Prevents adherence to
the teeth, machine or wrapping paper. Gives crispness to those of hard type. |
| Chewing gum |
S-570,S-770,
S-970,S-1170 |
0.3 - 0.5% |
Makes mixing of gum base easy.
Increases chewing gum plasticity, softness and chewiness, and prevents adherence
to the teeth during chewing. Improves emulsification and dispersion of flavors
and increases the flavor insulating properties. |
| Chocolate |
S-170,S-270,
L-195, ER-190,
ER-290, POS-135,
O-170 |
0.2 - 0.5% |
Lowers viscosity and promotes
coating and tempering. Should be used in conjunction with lecithin. Prevents blooming.
Improves heat deformation of chocolate and reduces oil separation. Increases water
resistance and prevents sugar blooming. |
| Tablet candy |
S-370F |
0.5 - 1.5% |
Increases fluidity of raw materials
and efficiency of filling in the tableting machine. Makes separation of tablets
easy and increases the yield. Makes products brighter. |
| Rice cake |
S-1170,S-1570,
S-1670 |
0.2 - 0.5% |
Prevents staling and improves
mouthfeel. |
| Rice cracker |
S-1170,S-1570,
S-1670 |
0.2 - 0.5% |
Increase crispness and lightness. |
| Sweet bean jelly
and bean jam |
S-570,S-770,
S-970,S-1170 |
0.2 - 0.5% by
weight of sugar |
Prevents crystallization of sugar. |
| Pudding,water sweet
bean jelly and jelly |
S-570,S-770,
S-970,S-1170 |
0.2 - 0.5% |
Useful for stand-up quality and
preventing syneresis. Improves separation from containers. |
| (3) Dairy products and substitutes |
Ice
cream, ice milk
and lact-ice |
S-770,,S-970,
S-1170,S-1570,
S-1670 |
0.1 - 0.3% |
Improves overrun by preventing excessive cohesion
of fat during freezing due to stable emulsification, and provides smooth and melty
taste. |
P-1570,P-1670,
OWA-1570 |
0.1 - 0.3% |
Causes adequate cohesion of fat during freezing
and provides good stand-up quality and dryness. |
| Condensed milk and
coffee whitener |
All
types |
0.1 - 0.5% |
Prevents feathering and oil-off
by providing stable emulsification. Prevents water separation and gives good dispersion. |
| Whipping cream |
All
types |
0.1 - 0.5% |
Provides stable emulsification
during distribution. Enhances stand-up quality and provides adequate overrun.
Prevents water separation. |
| Milk drink |
S-1170,S-1570,
S-1670 |
0.1 - 0.5% |
Provides stable emulsion and
prevents ring formation. Improves the quality of canned drinks(coffee drinks,
chocolate drinks, etc.). |
| (4) Processed fats and oils |
| Margarine and W/O
emulsified fat |
S-170,S-270,
P-070,P-170,
L-195,O-170,
ER-190,ER-290,
POS-135 |
0.1 - 0.5% |
Very powerful for W/O emulsification.
Can produce W/O emulsion with low fat content. Improves creaminess and water holding
capacity and effective in antispattering. |
| Shortening |
All
types |
0.1 - 10% |
Provides stable emulsion, improves
creaminess and water holding capacity. |
| O/W emulsified fat |
All
types |
0.1 - 2% |
Due to excellent O/W emulsifying
capacity, stable O/W emulsion is obtained at a wide O/W ratio. |
| (5) Other edible uses |
| Thick sauce |
S-1170,S-1570,
S-1670 |
0.1 - 0.5% |
Effective for emulsification
and dispersion and for the prevention of precipitation of solid matter. |
| Instant curry |
S-570,S-770,
S-970,S-1170 |
0.3 - 1% |
Makes mixing of spices and wheat
flour with oil easy, prevents sticking to machine, and improves operation efficiency
and yield. Gives good emulsion and dispersion in cooking. |
| Processed meats and fish paste
products |
All
types |
0.3 - 1% |
Improves water holding capacity
of sausages and pressed ham and prevents separation of oil phase of such products
as liver pastes and bolognas. Effective in improving water holding capacity and
elasticity of fish pastes. |
| Frozen foods |
S-1170,S-1570,
S-1670 |
0.2 - 1% |
Prevents denaturation of starch
and protein, and keeps stabilization of texture. |
| Retort foods |
All
types |
0.1 - 1% |
Gives stable emulsion in retort
sterilization and prevents oil separation. Prevents precipitation of contents
or sticking to containers caused by heat denaturation, and prevents browning. |
Canned drinks
(coffee,soup,etc.) |
S-170,S-270,
S-1570,S-1670,
P-1570,P-1670 |
0.03 - 0.3% |
Prevents precipitation caused
by demulsification and denaturation of proteins during sterilization. Inhibits
the growth of heatresistant spore forming bacteria and prevents denaturation at
high temperature during distribution. |
| Sugar manufacturing |
S-570 |
0.005 - 0.01% |
Added to low grade massecuite
in raw sugar processings and sugar refinings. Improves fluidity of massecuite,
resulting in saving utility cost and increasing operation efficiency and sugar
recovery. |
| Soy sauce |
P-1670 |
0.01 - 0.002% |
Prevents formation of floatings
produced by combinations of POBB, melanine coloring, and proteins. |
| Soybean milk |
S-1170,S-1570,
S-1670 |
0.1 - 0.3% |
Promotes removal of soybean odor
during manufacturing and stabilizes emulsion of added oil. Stabilizes soybean
protein and prevents precipitation when sterilized. |
| Spices,powdered seasonings and
powdered soysauce and milk |
S-170, P-1670,
L-595, B-370 |
0.5 - 1.5% |
Prevents caking of hygroscopic
powdered foods, improves fluidity. and solubility to water. |
| Flavors, antioxidants
and preservatives |
S-1170,S-1670,
P-1570,P-1670,
L-595 |
0.1 - 0.5% |
Used as a solubilizer and dispersing
agent for water insoluble materials. |
| Soybean curd and boiled beans |
S-170,S-270,
S-370 |
0.1 - 0.5% |
Increases efficiency by inhibiting
foaming. |
| Fruit coating agent |
P-1570,S-1570,
OWA-1570 |
|
Used for coating fruits to maintain
freshness and prolongs storage life. |
| (6) Miscellaneous uses |
| Detergents |
LWA-1570,
OWA-1570 |
|
Used cleaning for vegetables
and fruits, and cleaning for baby nursing bottle due to high safety.
|
| Drugs |
All
types |
|
Exhibits no oral or percutaneous
toxicity and no irritation on mucous membranes. Does not lower potency of phenol
compounds or antibiotics, in contrast with polyoxyethylene emulsifiers, and has
no clouding point. Suitable for solubilizing and stabilizing fat-soluble vitamins
and various antibiotics. Also used as a lubricant, disintegrator, binder, and
filler for various tablets. |
| Cosmetics |
All
types |
|
Gives the skin softness and smoothness,
providing a thin film over the skin and thus retaining adequate moisture. Therefore
used as soothing agent in skin and hair creams, vanishing creams, night creams,
lotions, shampoos, cleansing creams, shaving creams, hair lotions, and lipsticks.
Also used for toothpastes as a foaming agent. |
| Plastics |
S-570,S-770,
P-1570 |
|
Used as a safe additive and emulsifier
for polymerization of resins for food packaging film. |
| LWA-1570 |
Also effective as a blocking inhibitor, clouding
inhibitor and antistatic agent. |
| Textiles |
S-1170,S-1570,
S-1670,
LWA-1570 |
|
Used as a soft finishing agent
and antistatic agent for various kinds of textiles. |
