食品的添加剂蔗糖脂肪酸酯JECFA标准.pdfVIP

SUCROSE ESTERS OF FATTY ACIDS rd Prepared at the 73 JECFA (2010) and published in FAO JECFA Monographs 10 (2010), superseding specifications prepared at the 68th JECFA (2007) and published in FAO JECFA Monographs 4 (2007). An ADI of 0 - 30 mg/kg bw for this substance together with sucroglycerides, sucrose oligoesters type I and type II and sucrose monoesters of lauric, palmitic or stearic acid was established at the 73rd JECFA (2010). SYNONYMS Sucrose fatty acid esters, INS No. 473 DEFINITION Mono-, di- and tri-esters of sucrose with food fatty acids, prepared from sucrose and methyl and ethyl esters of food fatty acids by esterification in the presence of a catalyst or by extraction from sucroglycerides. Only the following solvents may be used for the production: dimethylformamide, dimethyl sulfoxide, ethyl acetate, isopropanol, propylene glycol, isobutanol and methyl ethyl ketone. Assay Not less than 80% of sucrose esters DESCRIPTION White to greyish white or pale yellow powder, stiff gel or soft solid FUNCTIONAL USES Emulsifier CHARACTERISTICS IDENTIFICATION Solubility (Vol.4) Sparingly soluble in water, soluble in ethanol Fatty acids Add 1 ml of ethanol to 0.1 g of the sample, dissolve by warming, add 5 ml of dilute sulfuric acid TS, heat in a waterbath for 30 min and cool. A yellowish white solid or oil is formed, which has no odour of isobutyric acid, and which dissolve