C12H24O12

C12H24O12 is the molecular formula for a group of organic compounds known as **sucrose esters**, specifically those derived from sucrose (table sugar) and fatty acids. These compounds are commonly referred to as **sucrose fatty acid esters** or **sucrose esters of fatty acids**. They are non-ionic surfactants, meaning they do not carry an electric charge, which makes them useful in various industrial and food applications.

Sucrose esters are synthesized through a chemical reaction between sucrose and fatty acids, typically under esterification conditions. The resulting compounds exhibit properties such as low toxicity, biodegradability, and excellent emulsifying, dispersing, and wetting abilities. These characteristics make them valuable in food, pharmaceutical, cosmetic, and cleaning product formulations.

In the food industry, sucrose esters are often used as emulsifiers, stabilizers, and texturizers. They help improve the texture and shelf life of products like ice cream, margarine, and salad dressings. Due to their non-ionic nature, they are also compatible with other emulsifiers and do not interfere with the flavor of food products.

Beyond food, sucrose esters find applications in pharmaceuticals as excipients in tablet coatings and as stabilizers in suspensions. In cosmetics, they serve as emulsifiers in creams, lotions, and shampoos, helping to blend oil and water-based ingredients. Their biodegradable nature also makes them attractive for use in eco-friendly cleaning products and detergents.

The physical properties of sucrose esters vary depending on the specific fatty acid chain length and degree of esterification. They typically appear as white to off-white, waxy solids or pastes with varying degrees of solubility in water and organic solvents. Safety assessments indicate that sucrose esters are generally recognized as safe (GRAS) for food use when used within approved limits.