suikersesters

Suikeresters, or sugar esters, are esters formed when a sugar molecule, most commonly sucrose, is linked to fatty acids. They are nonionic emulsifiers and stabilizers used in foods and cosmetics because of their amphiphilic structure, which combines a hydrophilic sugar head with hydrophobic fatty acid tails.

Chemistry and types: Sugar esters can be mono-, di-, or triesters of sugars with fatty acids, and may occur as mixed or polymeric forms. Their solubility and emulsifying strength depend on the degree of esterification and the length of the fatty acid chains. This allows them to stabilise both oil-in-water and water-in-oil systems, and to influence texture and moisture retention.

Production: Industrial sugar esters are produced by esterification or transesterification of sugars with fatty acids or fatty acid derivatives, often using acid catalysts or lipases. They can be derived from various edible oils and fats and are designed to be safe for consumption.

Applications: In the food industry they are used to improve batter and crumb texture, prevent oil separation, stabilise beverages, and extend shelf life. They are also used in dairy products, ice cream, confectionery, and dressings. In cosmetics, sugar esters function as mild surfactants.

Regulation and safety: Sugar esters are approved for use as food additives in many countries and are typically recognized as safe within established limits. As with other additives, regulatory status and allowed levels vary by region, and exposure depends on dietary intake.

See also: Sucrose esters of fatty acids; Emulsifiers in food.