Sugar Ester S-1170

(1) Sucrose stearate*1
HLBApprox.11
Stearic acidApprox.70%
Ester composition
Mono esterApprox.55%
Di,tri,poly esterApprox.45%
FormPowder
(2) Solubility
(3) Melting and decomposition temperatures
(4) Surface tension
(5) Solubilizing ability of Orange OT in water
(6) Package
*1The combined fatty acids are derived from vegetable oils.

Solubility
Propylene Glycol
Glycerin
Ethanol
Liquid paraffin
Soybean oil
Cotton seed oil
Tallow
Coconut oil
Water
257525752575257525752575507550752575
PS
S
PS
PS
I
S
PS
I
PS
I
PS
I
PS
I
I
I
PS
S

* SSoluble
PSPartially soluble or dispersible
IInsoluble

Influence of Sugar Ester chain length and HLB value on the gelatinization of potato starch in a Brabender amylograph.
(potato starch:19g,sugar ester:1g,water:450g)

<A> chain length

<B>HLB value



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