RYOTO™ Sugar Ester is a food emulsifier that esterizes sucrose and fatty acids derivedextracted from plantsvegetables. The brand has various characteristics depending on the type of fatty acid and the degree of esterization, and is widely used in detergents and industrial application, starting with the field of foods.

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Characteristics

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Chemical Structure of Sucrose Monostearate

As sucrose has a total of 8 hydroxyl groups, compounds ranging from sucrose mono to octa fatty acid esters can be produced.

HLB Values of Typical Food Additive Emulsifiers

 

HLB(hydrophilic-lipophilic balance) value is a kind of index numbered from 1 to 20.Sugar Esters are available with a wide range of HLB values controlled by the degree of esterification and the type of fatty acid used. Sugar Esters offer a much wider range of functional properties than other emulsifiers.

Applications

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RYOTO Sugar Ester is widely used in detergents and industrial application, starting with the field of foods.

Typical Application Map of Sugar Esters

 

Brand List

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The RYOTO Sugar Ester brand is as shown in the table below depending on the component fatty acids and degree of esterization. Choose the brand best suited to your application.


component fatty acid

HLB

0


2

3

5

7

9

11

15

16

Lauric acid


L-195



L-595




LWA-1570

L-1695

Myristic acid










M-1695

Palmitic acid


P-170







P-1570

P-1670

Stearic acid

S-070

S-170

S-270

S-370
S-370F
S-370FU

S-570

S-770

S-970

S-1170
S-1170F

S-1570

S-1670

Oleic acid 


O-170







O-1570


Behenic acid




B-370
B-370F







Erucic acid


ER-190

ER-290








Mixed fatty acids


POS-135










 


RYOTO Sugar Ester Use Methods

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As a rule, dissolve in water or oil before adding a suitable amount.

  • It is recommended to disperse HLB5 to 16 sugar esters in cold water and them heat them (60℃ to 80℃) to dissolve them before use.
  • It is recommended to dissolve HLB0 to 3 sugar esters in oil before use.

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