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SUCROGLYCERIDE

E-number: 474

Name: Sucroglycerides

Function: Emulsifier, Stabiliser


APPLICATIONS

Sucroglycerides are used in food and cosmetics products due to its anti-irritant, water-soluble, non-toxic and surfactant properties. 
Sucroglycerides can be used as stabilizing and dispersing agents and emulsifiers especially in water based formulations. 
Also, Sucroglycerides can be used to enhance biological efficacy of ingredients under some conditions. 
Mainly the Sucroglyceridesare used in comporting animal feeds to improve digestion of fat.

Growing demand for emulsifiers in food and beverages industry is driving the growth of global sucroglycerides market. 
Being a thinking agent Increasing demand for dessert toppings, ice cream, mayonnaise, artificial cream, etc. is also fuelling the growth of global sucroglycerides market. 

Sucroglycerides are commonly used in the manufacturing of food products. 
Sucroglycerides are manufactured through a reaction between sucrose and any edible fat or oil and are known in the food industry to be highly biodegradable and non-toxic.

Sucroglycerides are employed as a stabilizer, thickener and emulsifier and is commonly used in dairy-based desserts such as yogurts, ice cream, sorbets, cocoa mix, fruit based desserts, rice pudding, tapioca pudding and even chewing gums. 
Also, Sucroglycerides are used in cosmetic products due to its water solubility, surfactant and anti-irritating properties. 
Sucroglycerides are also used to enhance the biological efficacy of several ingredients under some conditions. 
Emulsifiers such as sucroglycerides plays an important role in the manufacture of food products, confectionaries and a range of bakery products.

Increasing applications of sucroglycerides supported by continuous research and developments is also catalysing the growth of global sucroglycerides market. 
Being a gelling agent increasing demand of sucroglycerides in cosmetics products is fuelling the growth of global sucroglycerides market.  
Moreover, the changing life style of consumers resulting into the increasing demand of cosmetics and personal care products, which is further fuelling the growth of global sucroglycerides market. 

Sucroglycerides also can be used for specific purposes such as weight loose, etc., which is also fuelling the growth of global sucroglycerides market. 
Moreover, the increasing consumer awareness for the uses of these food additives is also expected the growth of global sucroglycerides marketin forecast period. Furthermore, the demand for convenience food and soft drinks is increasing due to globalization and modernization, which is further resulting into the increasing demand for food additives. 

This is also fuelling the growth of global sucroglycerides market. 
Moreover, the global supply chain has made the product easily available everywhere, which is also fuelling the growth of global sucroglycerides market.
Although the global sucroglycerides market is growing but increasing health awareness of consumers can be a limiting factor for the global sucroglycerides marketin forecast period. 
Moreover, these food additives are not permitted to use in some countries, which is also limiting the growth of global sucroglycerides market.

There has been a constant demand for sucroglycerides in the food and beverage industry. 
Since every food products nowadays such as mayonnaise, desert toppings, ice-cream and artificial cream are using sucroglycerides as a thickening agent, which is fuelling the growth of the global sucroglycerides market. 
With the increasing application of sucroglycerides supported by continuous research and development is also improving the global sucroglycerides market.

The changing life habits of consumer around the world is customarily increasing the demand for emulsified food products and cosmetics, which is unfailingly fueling the growth of global sucroglycerides market. 
Sucroglycerides are also used for weight loss purposes and are a common occurrence in “sport” and “high electrolyte” marketed energy drinks. 

Other beverages like fruit wine, cider, mead or spirituous drinks are also treated with sucroglycerides. 
Such factors are developing growth for the sucroglycerides market. 
Furthermore, the global supply chain have made the product easily available, which is also helping the global sucroglycerides market in advance.

Sucroglycerides are used as Emulsifier in Foods such as Canned liquid coffee, heat-treated meat products, confectionery, chewing gum, non-alcoholic drinks.

Sucroglycerides are used in:

-Food and beverages
-Dairy products
-Meat products
-Soft drinks
-Bakery and confectionary products
-Puddings, syrups, etc.
-Pharmaceuticals
-Personal care products

Sucroglycerides refer to emulsifiers for the oil-water system. Unlike mono- and triesters, insoluble in fat and water, Sucroglycerides work perfectly in the composition of pasta improvers.

Sucroglycerides are widely used in the production of:

-substitutes for cream, milk drinks, ice cream, fruit fillings;
-desserts, confectionery, mousses, creams;
-dietary products;
-pastry;
-powders for making beverages and sauces;
-for surface treatment of fruits.

-Impact on humans

There is no set maximum daily dose for E 474-Sucroglycerides. 
The supplement is broken down in the human body with the help of enzymes of sugar and fatty acids. 
It is considered conditionally harmful, in some countries it is not allowed for use.

People with metabolic disorders should avoid consuming products containing the Sucroglycerides. 
It is forbidden to add Sucroglycerides to baby food.


DESCRIPTION

Sucroglycerides are substances used in the manufacture of food. 
They are known in the E number scheme as E474.
Sucroglycerides are Mixtures of monoglycerides and sucroesters obtained by transesterification of sucrose and triglycerides, used as emulsifiers.
Sucroglycerides are Prepared from sources of plant and animal fats.

Sucroglycerides are a mixture of mono- and diesters of sucrose and fatty acids with mono-, di- and triglycerides from fat or oil. 
Sucroglycerides are produced by reacting the sucrose and fat/oil together with or without the presence of a solvent. 
Usually the solvent is either dimethyl formamide, cyclohexane, isobutanol, isopropanol, or ethyl acetate. 
Sucroglycerides are used as an emulsifier, stabiliser and thickener in many foods.

Sucroglycerides are stabilizers that preserve viscosity and improve the consistency of food products. 
Sucroglycerides are used as emulsifiers, as means for processing flour and for making coatings for food products. 
In some countries, the additive is not approved for use. 

Sucroglycerides are semi-solid mass or white powder, without a strong odor. 
Sucroglycerides contain nutrients such as sugar, fat or fatty acids, but the complexity of their preparation does not allow esters to be considered ideal emulsifying agents. 
Sucroglycerides are difficult to dissolve in water, its treatment requires mandatory dissolution in alcohol or glycol.

-Synopsis

Sucroglycerides have been known at least since 1963.

Sucroglycerides are obtained through a reaction between sucrose and an edible oil or fat, and consist of a mixture of mono- and di-esters of sucrose and fatty acids, and mono- and diglycerides. 
Sucroglycerides are immiscible with water, so some solvents may be necessary to produce them. 
These are limited to dimethyl formamide, cyclohexane, isobutanol, isopropanol and ethyl acetate.

Sucroglycerides are employed as an emulsifier, stabiliser and thickener, and may be used in dairy based drinks, such as chocolate milk, eggnog, drinking yoghurt, beverage whiteners, or in dairy based desserts such as ice cream, yoghurt, sorbets, fruit based desserts, cocoa mixes, chewing gum, rice pudding or tapioca pudding. Processed meat, egg based desserts like custard, soups and broths, sauces also may be treated with sucroglycerides.

Goops and supplements for "weight reduction", infants or youth, "sport" or "electrolyte" drinks, and particulated drinks like cider, fruit wine, mead or spirituous drinks may also be treated with sucroglycerides.

It is known that the expression "sucroglyceride" designates the mixture of products obtained by reaction of sucrose with natural or synthetic triglycerides, which mixture contains monoglycerides, diglycerides, unchanged triglycerides (in small amounts), monoesters and diesters of sucrose in variable proportions depending on the nature of the triglyceride used and the proportion thereof employed with respect to the sucrose. 

Sucroglycerides are blends of glycerides and sugar esters. 
Additionally, Sucroglycerides are highly biodegradable and nontoxic. 
Sucroglycerides are derived from transesterification of mono and di esters, potassium salts, mono and di glyceryl esters, and vegetable oil fatty acids.

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