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Sugar esters with low HLB values are widely used as a lubricant in manufacturing of tablet candies and tablet drugs. They provide better fluidity of powdered ingredients and consequently better mixing and compaction. They convey effectively the load of tableting machine, and inhibit adherence of tablets to the mold, giving luster to tablets. Sugar Ester S-370F is most suitable as a lubricant.
In manufacturing of chocolate, a mixture of fat and sugar, a viscosity lowering agent is needed. Sucrose diester lowers the viscosity of chocolate by preventing friction between the components. Sugar Ester S-570, S-770 are suitable for this purpose. In various hygroscopic powdered foods, sugar esters with low HLB values are effective as a caking inhibitor. They act as a solid lubricant on the surface of powdered particles and improve fluidity. Picture A and B show the scanning electron microscopy of powdered spice with Sugar Ester B-370 as a caking inhibitor (a fluidity improver). In Picture B, B-370 is oriented on the surface of the spice. Sugar Ester S-170 and B-370 are effective as a caking inhibitor.
For other uses sugar esters are effective in preventing chewing gum,caramel, nougat, etc. from adhering to teeth and make mixing easy or improve emulsification.
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