Sucrose Esters SE-11

Applications

Sucrose Ester SE-11 is widely used in:

• Dairy products​ – Ice cream (improves overrun and texture), whipped cream, coffee creamers.
• Bakery​ – Cakes, breads, and muffins to increase volume, softness, and shelf life.
• Confectionery​ – Chocolates and coatings to reduce viscosity and prevent bloom.
• Beverages​ – Emulsifier in creamy liqueurs and protein-fortified drinks.
• Instant foods​ – Improves dispersibility and stability of powdered milk, soups, and sauces.

Technical Specifications

FAQ

Q1: What does HLB 11 mean?

A: HLB (Hydrophilic-Lipophilic Balance) indicates an emulsifier’s affinity for water or oil. HLB 11 is in the range for oil-in-water (O/W) emulsifiers, meaning it helps disperse oil droplets uniformly in a continuous water phase, stabilizing systems like creamy drinks, ice cream, and sauces.

Q2: How does it improve bread shelf life?

A: It complexes with starch molecules (amylose), slowing down the process of retrogradation where starch recrystallizes and causes firming/staling. This keeps bread softer for longer.

Q3: Is it suitable for organic products?

A: Sucrose esters can be produced from organic sucrose and organic fatty acids. We can supply organic-certified sucrose esters upon request and verification of certification requirements.

Q4: What is the typical usage level?

A: Usage is low, typically 0.1% to 0.5% of the total product weight, depending on the application. In ice cream, it might be 0.1-0.2%; in bread, 0.3-0.5%.

Q5: How should it be incorporated?

A: It can be dissolved in warm water or oil, or dry-mixed with other powders (like flour or sugar) before adding to the main batch. For best results, it should be evenly distributed and hydrated.

Q6: What is the MOQ?

A: Standard MOQ is 25kg. Sample quantities (1kg) are available.

Additional Features

• Can act as a crystallization modifier in fats and sugars.
• Improves the stability of protein foams.

·  Available in different HLB values (SE-3, SE-7, SE-15, etc.) for various applications