Sucrose fatty acid esters derived from
edible vegetable oils.edible tallow or
hydrogenated edible tallow were
approved in 1983 by the Food and Drug
Administration (FDA) for use as
emulsifiers in certain foods and as post-harvest protective coatings for certain
fruits.The range of
foods in which use of sucrose faity acid
esters is permitted was expanded by the
FDA in1995.Since the initial approval
for food use of sucrose fatty acid esters
was granted in Japan in 1959, other
major regulatory bodies, including the World Health Organization (WHO),have
granted similar approvals.
Toxicological studies were conducted
in connection with the above-referenced
approvals of sucrose fatty acid esters for
use as food emulsifiers.
Sucrose Fatty Acid Esters are emulsifiers，texturizers that are the
mono-, di-, and triesters of sucrose with fatty acids and are derived
from sucrose and edible tallow,or hydrogenated edible tallow or
edible vegetable oils. Ethyl acetate or methyl ethyl ketone or di-methyl sulfoxide and isobutyl alcohol (2-methyl-1-propanol) may
be used in the preparation of sucrose fatty acid esters.Sucrose fatty
acid esters may be used as follows: as emulsifiers in baked goods and
baking mixes, in dairy product analogs, in frozen dairy desserts and
mixes,and in whipped milk products; as texturizers in biscuit mixes;
as components of protective coatings applied to fresh apples,avoca-
dos，bananas，banana plantains，limes，melons (honeydew and
cantaloupe), papaya, peaches, pears, pineapples,and plums to retard
ripening and spoiling.
