sucrose fatty acid esters
sucrose esters , auch: sucrester

It concerns the use of sucrose esters in canned liquid coffee and tea which are now being sold hot direct to the consumer.

What I do know is that sucrose esters stabilize milk proteins against the process of destabilization which occurs during storage.

Sucrose esters keep moisture from causing spoilage, and proper acidity holds bacteria at bay.

Sucrose esters of fatty acids Vegetarians beware - can be of animal origin.

Evaluation of available data supports the effectiveness and safety of this new use for sucrose esters of fatty acids.

As a nation of tea drinkers, the British would rather like to know why it is that sucrose esters are not approved of by the Commission.

The thermal stability of bleaching intermediates and the metarhodopsins equilibrium have been examined for purified rhodopsin in cholic acid and a series of alkyl sucrose esters.

Recognizing that sucrose, common table sugar, was in surplus, SRRC researchers demonstrated the chemical conversion of sucrose to certain sucrose esters and their use as emulsifiers, stabilizers, and texturizers in foods.

Therefore, it is the intention of Health Canada to recommend that the Food and Drug Regulations be amended to permit the use of sucrose esters of fatty acids as a stabilizer and an emulsifier in unstandardized confectionary products at a maximum level of 0.5 percent.

As a means to improve the responsiveness of the regulatory system, Health Canada issues an Interim Marketing Authorization (IMA) to permit the immediate use of sucrose esters of fatty acids, as indicated above, while the regulatory process is undertaken to formally amend the Regulations.