New Resource Food: Sucrose Polyester

May 14, 2024

01
National announcement

On October 21, 2010, the Ministry of Health issued a notice on approving sucrose polyester, corn oligopeptide powder, phosphatidylserine and other three items as new resource foods (Ministry of Health Announcement No. 15 of 2010), officially approving sucrose polyester as new resource foods.
On November 12, 2012, the Ministry of Health issued a notice on the approval of four new resource foods, including Chlorella pyrenoidosa (Ministry of Health Announcement No. 19 of 2012), which changed the consumption amount of sucrose polyester. The specific instructions are as follows:

02
The characteristics of sucrose polyester

1. High stability

Sucrose polyester maintains good quality when subjected to repeated frying or high temperature treatment, with no significant changes in indicators such as acid value and peroxide value.

2. Not absorbable

This is also an important factor in its use as a fat substitute, but sucrose polyester is not fat after all, we cannot taste it, but enzymes in the digestive tract can distinguish it. Digestive lipase cannot recognize sucrose polyester, so it cannot digest it.
Therefore, this thing will leave the digestive tract intact, what it will taste like and what it will be excreted like. But fat soluble vitamins, such as vitamins A, D, E, K, and nutrients such as carotene and lycopene, can dissolve into sucrose polyester.
Sucrose polyester cannot be digested, so it takes these dissolved nutrients out of the body, wasting these nutrients in vain;

3. Reduce energy

Due to the fact that sucrose polyester cannot be digested or absorbed and can be directly excreted from the digestive system, it can reduce energy intake in the human body and prevent obesity.

4. Lowering cholesterol

Research has shown that the dissolution equilibrium constant of cholesterol in regular fats and sucrose polyester is similar. Cholesterol dissolved in sucrose polyester is not absorbed by the human body due to the unabsorbability of sucrose polyester, thereby reducing the absorption rate of cholesterol.

5. The solid fat content in sucrose polyester is relatively low

There are defects in crystallization, which hinder its application in the processing of food specific fats and oils.

03
The application of sucrose polyester in food processing

1. As a substitute for oil in fried food processing

For oil used in fried foods, it is required to have high oxidation stability, high temperature resistance, and can withstand repeated heating without color deepening, impurity precipitation, and decomposition to produce odorous substances. Palm oil, which is currently widely used, is very popular due to its unique fatty acid composition, high smoke point, and light color of fried food.
Similarly, the synthesis of sucrose polyester can prepare products with different physicochemical properties by purposefully adjusting the distribution of fatty acyl groups in the molecular structure, where the proportion of fatty acid composition can be precisely controlled.
Choose products with high levels of saturated fatty acids such as stearic acid and palmitic acid, which have strong antioxidant capacity. At the same time, control their degree of polymerization appropriately, maintain an appropriate HLB value, and have strong penetrating power when dealing with fried foods. They can be immersed into the interior of the food to ensure a good frying effect. It does not produce unpleasant odors and does not require the addition of antioxidants. It can be mixed with other oils or used alone.
Due to its characteristic of not being digested and absorbed by the human body, it can greatly reduce the excessive energy intake into the body when consuming fried foods, and improve the quality of fried foods. Enable consumers to taste delicious fried foods without worrying about consuming too much fat and causing weight gain.

2. As a substitute for shortening oil

The fatty polyester with iodine value of 40-50 is in the form of gel. With the further reduction of iodine value, the viscosity gradually increases and becomes a plastic solid.
The characteristic of sucrose polyester makes it easy to replace hydrogenated oil and stearin in shortening, producing small needle shaped crystals and smooth texture in shortening, and having a creamy appearance when inflated, making it particularly suitable for making cakes and frosts.
Moreover, it is also a toppable shortening that can be easily pumped, providing great convenience for food processing operations.

3. As an oil substitute for margarine

Sucrose polyester with high stearic acid content has a melting point of about 31-33 ℃ and strong plasticity. Its expansion curve shows a gentle upward shape within the range of 20-40 ℃. Similar to traditional margarine, it is odorless and tasteless, and can remain stable for a long time. Adding appropriate spices can give sucrose polyester products a refreshing aroma similar to cream.

Shaanxi Huike Botanical Development Co., Ltd. a integrated enterprise which is focus on natural products, Plant extract related products and services.We mainly focus on pharmaceutical, functional food, Freeze-dried powder,Natural Pigment,Homology of medicine and food,beverages and other business services.
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2024-05-14

Shaanxi Huike Botanical Development Co., Ltd.

Author:

Ms. Anne

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sales13@huikes.com

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