Role of Sucrose Ester for Enhancing the Food Quality and Safety: A Review

Sardar N.R. *

College of Food Processing Technology & Bioenergy, Anand Agricultural University Anand. India.

Akbari S.H.

College of Food Processing Technology & Bioenergy, Anand Agricultural University Anand. India.

Bhatt H.G.

College of Food Processing Technology & Bioenergy, Anand Agricultural University Anand. India.

Modi R.B.

College of Food Processing Technology & Bioenergy, Anand Agricultural University Anand. India.

*Author to whom correspondence should be addressed.


Abstract

Sucrose esters play a crucial role in contemporary food manufacturing, contributing to the texture, stability, and overall satisfaction of consumers with numerous processed foods. Nevertheless, individuals should remain mindful of potential sensitivities or allergies and inspect ingredient labels carefully when using any food additive. If sucrose esters are manufactured according to excellent manufacturing methods, they are considered safe for eating. Many nations, including the US and the EU, have allowed their use; however, there are certain restrictions on the basis on the types of food products as well as the maximum amount of time they can be used for each application.

Keywords: Food manufacturing, lipophilic balance, sucrose esters, food quality


How to Cite

N.R., S., S.H., A., H.G., B., & R.B., M. (2024). Role of Sucrose Ester for Enhancing the Food Quality and Safety: A Review. Asian Journal of Food Research and Nutrition, 3(3), 425–430. Retrieved from https://journalajfrn.com/index.php/AJFRN/article/view/144

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