Sucrose Fatty Acid Ester Composition for Stable, Low-Off-Flavor Emulsions
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Solution Overview
Problem
Existing sucrose fatty acid esters with low degrees of substitution exhibit high hydrophilicity and off-flavors, while those with high degrees of substitution have low water solubility, limiting their use in foods and beverages, and there is a need for emulsifiers that meet FAO/WHO standards without off-flavors.
Innovation Solution
A sucrose fatty acid ester with an average degree of substitution of 2.23 to 2.47, containing 58 to 64% mono- and di-esters, primarily composed of stearic acid groups, is used to enhance emulsion stability and flavor, reducing stickiness in foods like soft candies.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If a sucrose fatty acid ester with low degree of substitution is used, then hydrophilicity is improved, but off-flavor is generated and emulsion stability deteriorates
Solution Approach 1:
The invention changes the degree of substitution parameter to a specific range (2.23 to 2.47) to simultaneously achieve good emulsion stability and minimal off-flavor, resolving the contradiction between these two properties
2Object-affected harmful factors
If a sucrose fatty acid ester with high degree of substitution is used, then off-flavor is reduced, but water solubility deteriorates
Solution Approach 1:
The invention optimizes the degree of substitution parameter to a specific range (2.23 to 2.47) that balances off-flavor reduction with adequate water solubility, resolving the contradiction between these two properties
3Quantity of substance
If a sucrose fatty acid ester with low degree of substitution is used, then water solubility is improved, but emulsion stability deteriorates
Solution Approach 1:
The invention identifies a specific degree of substitution range (2.23 to 2.47) that achieves optimal balance between water solubility and emulsion stability, resolving the contradiction between these two properties
Data Source
AI summary
A novel sucrose fatty acid ester, and use thereof. Specifically, in the sucrose fatty acid ester at least a portion of the hydroxyl groups of sucrose are substituted with aliphatic hydrocarbon groups. An average degree of substitution of the hydroxyl groups is 2.23 to 2.47. Food such as a beverage and a soft candy containing the sucrose fatty acid ester are described.