Sucrose Fatty Acid Esters are manufactured by esterifying sucrose with food-grade fatty acids (typically palmitic, stearic, lauric or oleic) in varying substitution degrees to produce mono-, di- and poly-esters. Depending on fatty acid and esterification degree, HLB ranges from 1 to 16.
This gives access to both W/O and O/W emulsification. Non-ionic, biodegradable, odourless and tasteless.