(1) Sucrose stearate*1 | |
HLB | Approx.11 |
Stearic acid | Approx.70% |
Ester composition | |
Mono ester | Approx.55% |
Di,tri,poly ester | Approx.45% |
Form | Powder |
(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 | |||||||||||||||||
25 | 75 | 25 | 75 | 25 | 75 | 25 | 75 | 25 | 75 | 25 | 75 | 50 | 75 | 50 | 75 | 25 | 75 |
* S | Soluble |
PS | Partially soluble or dispersible |
I | Insoluble |
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) |
<B>HLB value |
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