Sucrose Stearate

1. Coherent Market Insights A sugar ester is sucrose stearate. The sucrose esterification process produces sucrose esters from a number of fatty acids, including lauric acid Excipient (chemical) Sucrose, C30H6O2, a mixture of glucose (mono-type sugar) and stearic (palm oil) is an intermediary product of two major metabolic processes. In nature, sucrose (fruits and vegetables) are found abundantly in fruits and vegetables. Stearic acid, a naturally occurring fatty acid found mainly in nuts and shea butter, is an essential component of many foods including white meat, poultry, dairy products, and some fruits. The concentration of this fatty acid is highest during the cooking or processing of the food. Cooking or processing also destroys the nutritional value of the edible portion of the food. Sucrose (fruits and vegetables) is commonly used as a food additive to increase the shelf life and taste of dairy products, meat, poultry, and dairy products. Because of its high water solubility, it is easily absorbed by many foods and its ability to maintain the same taste regardless of the type of food stored makes it suitable for use in a wide variety of food storage systems. The benefits of using Stearate in food preservation and storage include higher shelf life, better taste, increased availability, and reduced storage time. It has different concentrations ranging from low to high, with the highest concentration being found in raw Shea Butter. The different concentrations of Sucrose Stearate have different effects on health: Coherent Market Insights

2. Coherent Market Insights A. High-Intensity Emulsion (HIEM) - HAE is the highest concentration of Sucrose Stearate available in raw form and is typically used for high-moisture, oily fish, and meat products. The foodstuff can also be stored on ice or submerged in water for high-time storage. The temperature control helps to prevent contamination. Read More : https://bit.ly/3h5YsmY Coherent Market Insights