Sorbitan Tristearate (STS) - E 492
Product description
Sorbitan Tristearate (STS), designated as the food additive E 492, is a highly lipophilic, non-ionic emulsifier widely recognized for its
strong stabilizing properties in fat-based systems and its role as a dough
conditioner.
Key Functions and Benefits
STS is utilized to improve product structure, texture, and stability across several food applications, with a notable focus on crystallization control:
Crystallization and Bloom Control (Confectionery): It is highly effective in preventing fat bloom formation in chocolates and cocoa-based candies, ensuring the production of high-quality products with a consistent surface appearance. It also prevents crystallization in liquid oils and eliminates sandiness (grittiness) in margarine. Yeast and Dough Enhancement: Similar to other sorbitan esters, STS increases the performance of dry yeast, ensuring high yeast activity. It also strengthens the dough, which contributes to overall improved end product quality in baking. Shelf-Life Extension: It actively helps extend the shelf life of bakery products. Homogenization: It is used as a homogenizing agent in the formulation of food supplements. Applications
STS is essential in products where stable fat systems and improved texture are critical:
Confectionery: Chocolates, cocoa-based candies, and sugar-based confections. Bakery: Bakery products and baker's yeast. Fats and Emulsions: Oil emulsions, cream mixtures, and the elimination of sandiness in margarine. Specialty Foods: Desserts, food supplements.
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Key Functions and Benefits
STS is utilized to improve product structure, texture, and stability across several food applications, with a notable focus on crystallization control:
Crystallization and Bloom Control (Confectionery): It is highly effective in preventing fat bloom formation in chocolates and cocoa-based candies, ensuring the production of high-quality products with a consistent surface appearance. It also prevents crystallization in liquid oils and eliminates sandiness (grittiness) in margarine. Yeast and Dough Enhancement: Similar to other sorbitan esters, STS increases the performance of dry yeast, ensuring high yeast activity. It also strengthens the dough, which contributes to overall improved end product quality in baking. Shelf-Life Extension: It actively helps extend the shelf life of bakery products. Homogenization: It is used as a homogenizing agent in the formulation of food supplements. Applications
STS is essential in products where stable fat systems and improved texture are critical:
Confectionery: Chocolates, cocoa-based candies, and sugar-based confections. Bakery: Bakery products and baker's yeast. Fats and Emulsions: Oil emulsions, cream mixtures, and the elimination of sandiness in margarine. Specialty Foods: Desserts, food supplements.
Specifications
Sorbitan Tristearate (STS) - E 492
