Sucrose Fatty Acid Ester S-CM

Specially for Coffee and Milk Tea 

(INS:473)

I. Quality indicators comply with JAPAN/EU/JECFA/USP/EP

II. Physicochemical Properties

Sucrose Fatty Acid Ester S-CM is a milky white to light yellow powder, soluble in hot water, soluble in chloroform, easily soluble in hot ethanol and other organic solvents, and stable under weak acid or weak alkaline conditions. Sucrose Fatty Acid Ester S-CM is a non-ionic surfactant, serving as a safe and efficient food emulsifier and antibacterial agent. Due to its biodegradability, it does not cause environmental pollution.

III. Usage Method

When using, typically mix and moisten Sucrose Fatty Acid Ester S-CM with an appropriate amount of water (or oil, ethanol, or other solvents), then add the required amount of water (or oil, ethanol, or other solvents), and heat to 60~70°C to disperse or dissolve it. If used together with soluble powders, first mix this product with them, then add the solvent for dispersion or dissolution. Avoid directly adding Sucrose Fatty Acid Ester S-CM to hot water to prevent clumping and prolonging dissolution time.

IV. Functions

Antibacterial, emulsifying, and improving the taste of beverages. 

V. Applications

Coffee beverages, milk tea, etc., are nutrient-rich neutral or weakly acidic beverages that are very conducive to microbial reproduction. Once the production raw materials are contaminated by heat-resistant spores, even after the heating and sterilization process, it is difficult to completely eliminate the spores. The remaining spores can multiply during product transportation and storage, leading to "flat-sour spoilage." "Flat-sour spoilage" causes a decrease in liquid pH and protein coagulation.

This product can effectively inhibit the growth and reproduction of heat-resistant spore bacteria in products such as coffee beverages and milk tea, preventing the occurrence of "flat-sour spoilage." As a hydrophilic emulsifier, it effectively inhibits fat aggregation and floating, maintaining a stable fat dispersion state. It also has a protective effect on proteins, reducing protein denaturation and precipitation during the sterilization process.

Sucrose Fatty Acid Ester S-CM can be used alone in coffee beverages and milk tea. Its dosage increases with the milk content in the product, with a recommended addition rate of 0.06% to 0.15%.

VI. Reference Formula (Coffee Beverage GB/T30767-2014)