Sucrose Esters

Chapter 6 Sucrose Esters Bianca A. P. Nelen, Bianca A. P. NelenSearch for more papers by this authorJulian M. Cooper, Julian M. CooperSearch for more papers by this author Bianca A. P. Nelen, Bianca A. P. NelenSearch for more papers by this authorJulian M. Cooper, Julian M. CooperSearch for more papers by this author Book Editor(s):Robert J. Whitehurst, Robert J. Whitehurst Group Technical Coordinator cereform Eur limited Northampton, UKSearch for more papers by this author First published: 03 August 2004 https://doi.org/10.1002/9780470995747.ch6Citations: 15 AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Summary This chapter contains sections titled: Introduction Early history of sucrose esters Production routes to sucrose esters Purification methods for sucrose esters Sucroglycerides and sucrose ester detergents Functional properties of sucrose esters Physico-chemical properties of sucrose esters Food applications Legal status Citing Literature Emulsifiers in Food Technology RelatedInformation