Special for coffee and milk tea （INS:473）

1、Specification: Confirm to JAPAN/EU/JECFA/USP/EP

Item	GB1886.27-2015	Internal standards
Ester content, %                           ≥	—	85
Acid Value(calculate by KOH)（mg/g）       ≤	6.0	5.0
Free sugar (calculate by sugar), ω/%            ≤	10.0	3.0
Water, ω/ %                              ≤	4.0	2.0
Ignition Residu, ω/ %                      ≤	4.0	1.5
Total Arsenic（calculate by As）/（mg/kg）   ≤	1.0	1.0
Lead (calculate by Pb)/（mg/kg）            ≤	2.0	2.0

 

2、Physical Properties:

Sucrose Fatty Acid Ester S-CM is off-white to light yellow powder, soluble in hot water, chloroform and hot organic solvents

such as ethanol. It’s stable in the circumstance of weak acid or weak base. It belongs to the non - ionic surfactant and a safe, effective food emulsifier and fungistat. It is environmental friendly due to its biodegradability.

3、Usage methods:

Add some water (oil, ethanol ect.) in Sucrose Fatty Acid Ester S-CM and mix it, then add some more water (oil, ethanol ect.) in it and heated to 60-80℃, make it dispersed or dissolved. If used with soluble powder, first mix the powdert with Sucrose Fatty Acid Ester S-CM, then disperse or dissolve the product with solvent. To keep it from clumping to extend the dissolution time, it is not advisable to add Sucrose Fatty Acid Ester S-CM to the hot water directly.

4、Function:Anti-bacteria, emulsifying, improve the taste of beverage.

5、Application:

Coffee beverage, milk tea are nutritious neutral or slightly acidic beverage, it is very suitable for microbial reproduction. When the raw material polluted by heat resistant spores, it will be hard to kill spores even under the process of heating and sterilization, and the remaining spores will reproduce in the process of product transportation and preservation, which will cause the product flat-sour spoilage, and lower down the PH value of the liquid and arise the phenomenon of protein agglutination.

Inhibits the growth and propagation of thermophilic spores in coffee beverage, milk tea and etc., prevent the occurrence of flat-sour spoilage. It belongs to hydrophilic emulsifier, can inhibit the agglutination and floating up of fats effectively, keeps the fats scattered in a stable state, and also has the function to protect protein, reduces the denaturation of protein and the generation of precipitation in the process of sterilizing.

Sucrose Fatty Acid Ester S-CM can be used in coffee beverage and milk tea individually, the amount of addition increased with the amount of milk, recommendation dosage is 0.06％～0.15％.

6、Formula（coffee beverage GB/T30767-2014）

Formula	Formula 1（%）	Formula 2（%）
Sugar	5.5~6.0	5.5~6.0
Full cream milk powder	0~4.3	4.3~8.5
Coffee powder	8~13	8~13
Sodium citrate	Appropriate	Appropriate
Sucrose Fatty Acid Ester S-CM	0.06～0.12	0.10～0.15
Microcrystalline cellulose	—	Appropriate
Carboxyl methyl Cellulose	—	Appropriate
water	Add to 100	Add to 100

（PH value：6.85~7.05）

7. Storage: Store in a cool, dry area.

8. Package: 25kgs/drum.
9. Expiration Date: 12 month.