Wetting and dispersing effect

Sugar esters prevent sedimentation of fine solid particles dispersed in water by adsorbing on their surface. Picture illustrates the dispersability of sucrose monoester.

Dispersion ability of sucrose monoester

Baba et al. reported on the dispersability with sugar esters of calcium carbonate as follows:

(1) Sucrose monoester causes coagulation at a low concentration, but acts as a dispersing agent at higher concentrations
(higher than 0.03%)

(2) Sucrose diester renders coagulation.

Shows the despersability of calcium carbonate with Sugar Esters.

Sugar esters are used as a dispersing agent for cocoa powder, water in soluble anti-oxidants and fungicides. They also improve reconstitution in water of various powdered foods such as ^,premix^,, and give uniformity to the finished product.
Especially, sucrose dilaurate (Sugar Ester L-595) remarkably improves the wetting and dispersing ability of powdered cocoa or malt drinks in cold water or milk at refrigerator temperature.

Dispersability of calcium carbonate with sugar esters.
Type	% of dispersed CaCO₃
S-570 S-770 S-1170 S-1570 S-1670	2.5% 6.3% 44.0% 60.4% 60.6%
O-1570	60.3%
P-1570 P-1670	60.1% 60.8%
M-1695	57.1%
Polysorbate 60	3.6%
Hexaglycerol Stearate	1.9%
Blank	2.4%

200g of 0.1% distilled water (20

)containing 10g CaCO₃ was shaken in a 500ml Erlenmeyer flask for 15minutes (45mm in distance, 260 times/min.). After 2hours standing at room temperature, the residual CaCO₃ in the supernatant was determined.