Application

* Sponge cakes, bread, muffins, biscuits, cookies, rice biscuits, scones, pizza.
* Frozen dough products.
* Fillings for bakery.

Effects

* For cake products, sucrose esters can effectively increase the volume of cake, makes it filled with fine bubbles and have delicate texture, shorten processing time of the cake, and improve processability. 
* For bread products, sucrose esters can enhance the toughness of dough, shorten processing time, increase bread volume after baking, makes it filled with fine bubbles and have delicate texture, reduce the amount of processing oil used, prevent the retrogradation of bread, and extend shelf life. 
* For biscuit products, sucrose esters can increase the size of biscuits after baking, enhance crispness, reduce the amount of processing oil used, prevent adhesion to the processing machines, inhibit crystallization of sugar to reduce product hardness. Sucrose esters can also prevent the surface from frosting for high fat content biscuits. 
* For rice biscuits, sucrose esters can increase the product’s crispness and improve surface brightness and reduce the amount of surface oil used. 
* For frozen dough, sucrose esters can prevent frozen dough from deteriorating during storage. After thawing the dough can still be made to soft and smooth bread products. 
* For fillings, sucrose esters can maintain the volume and reduce oil consumption with constant thickness and processing performance.

Recommended grades, and Dosage

* For cake products, use SE11 ~ 15 and dosage of 3.0 ~ 6.0% (of flour).
* For biscuit products, use SE11 ~ 15 and dosage of 0.5 to 1.0% (of flour).
* For pizza products, use SE11 ~ 15 and dosage of 0.2% (of flour).
* The rice biscuits, use SE11 ~ 15 and dosage of 0.2 ~ 0.5%. 
* For bread and frozen dough products, use SE11 ~ 15 and dosage of 0.3 to 1.0% (of flour).
* For high fat content (15 ~ 20%) fillings, use SE5 ~ 7 and dosage of 0.3 ~ 0.4%. 
* For low fat content (<6%) fillings, use SE11 ~ 15 and dosage of 0.5 ~ 1%.

Application Recommendations

* For bread and frozen dough products, add sucrose ester solution to the dough. 
* For cake and biscuit products, dissolve sucrose esters in shortening and cake oil, and add before whipping the batter. 
* For bread and cake products, it is suitable for sucrose esters to be blended with monoglycerides, stearoyl lactylate and other emulsifiers.