Sucrose fatty acid ester

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Sucrose fatty acid ester Cas 37318-31-3 Acid Value (mgKOH/g) ≤6.0 Free Sugar % ≤10.0 Loss on drying % ≤4.0 Ash % ≤4.0 Arsenic(As) (mg/kg) ≤1.0 Lead(Pb) (mg/kg) ≤2.0 Effect: 1 )Strengthens dough and increases mechanical resistance and increases water absorption capacity at the kneading stage. 2)Increases volume after baking, softens crumb, makes uniform cavities, and saves shortening oil. 3)Maintains softness of crumb after baking and lengthens the shelf life. 4)Maintains the volume after baking and improves the quality even when flour is mixed with sorghum or corn flour, or with bean or fish meal to add protein. packing:25kg/drum Appearance: white to yellow powder

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Wuhan Yuancheng Gongchuang Technology Co., Ltd.

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