sucrose stearate (Monoester:40.0-50.0%)

• CAS: 25168-73-4
• Catalog Number: ALC-FP-25168734
• Category: Featured Products
• Molecular Weight: 608.76 g/mol
• Molecular Formula: C30H56O12
• Acid Value: ≤ 6.0 (mg KOH/g)
• As: ≤ 3.0 (ug/g)
• Content: Free Sucrose:≤ 5.0%; Monoester: 40.0-50.0%
• Ignition Loss: ≤ 2.0%
• Pb: ≤ 2.0 (ug/g)
• Sample Lot No.: 2024030722
• Water Content: ≤ 4.0%

Case Study

Sucrose Stearate for the Preparation of Phosphorylated Cross-Linked Wood with Enhanced Fire Retardancy

Dong Y, et al. Construction and Building Materials, 2023, 393, 131946.

This study demonstrates the experimental application of sucrose stearate in wood modification via phosphorylation and cross-linking with citric acid (CA). Sucrose stearate (0.05 mol) was dissolved in 500 mL deionized water at 120 °C, followed by the addition of phosphorous acid (0.15 mol) and heating at 160 °C for 3 h. A urea solution (100 mL, 210 g/L) was then introduced, and the reaction proceeded for 2 h. The resulting phosphorylated sucrose stearate (SUP) was filtered and concentrated to yield a transparent orange liquid. Poplar wood was treated with CA and varying SUP contents to form a cross-linked network. The CA-SUP-5% sample exhibited significantly reduced heat release rate (-38.5%) and smoke production rate (-71%), demonstrating the experimental efficacy of sucrose stearate in enhancing dimensional stability, water resistance, and fire retardancy through esterification, catalytic carbonization, and char formation.

Application of Sucrose Stearate in Microwave-Induced Hydrodistillation and Simultaneous Extraction of Bioactives from Perilla frutescens

Yang X, et al. Industrial Crops and Products, 2022, 181, 114807.

A modified microwave-induced hydrodistillation and simultaneous extraction (MHDE) method was developed using sucrose stearate as a green additive to efficiently extract essential oil, rosmarinic acid, and polysaccharides from Perilla frutescens leaves. In this approach, leaf material was continuously rotated under microwave irradiation to ensure uniform heating. Sucrose stearate, possessing a long hydrocarbon chain, was incorporated to selectively reduce nonterpene aliphatics in the essential oil, improving the purity of perillaldehyde (51.91%) and caryophyllene (15.79%). Extraction parameters were systematically optimized via single-factor experiments and central composite design, yielding 0.64% essential oil, 0.18% rosmarinic acid, and 4.35% polysaccharides.

Sucrose Stearate/Phosphatidylethanolamine Complex for Fabrication of Edible W/O High Internal Phase Pickering Emulsions

Wang M, et al. Journal of Food Engineering, 2024, 367, 111859.

This study explored the application of sucrose stearate (SE) in stabilizing edible water-in-oil high internal phase Pickering emulsions (W/O-HIPPEs). SE and soybean phosphatidylethanolamine (SP) were co-dissolved in chloroform at varying ratios (1:0 to 0:1) under 500 rpm stirring at ambient temperature. The solvent was evaporated at 45 °C to yield 1.0 g of SE/SP complex. Structural characterization revealed that SP modulated SE crystal assembly, shifting from four-leaf-clover-like to granular morphology, promoting dense interfacial packing. Enhanced hydrophilicity (contact angle reduced from 136.2° to 118.2°) improved interfacial adsorption, lowering interfacial tension by 78.6%. The generated interfacial layer acted as a physical barrier, preventing droplet coalescence and phase inversion. This method enabled preparation of W/O-HIPPEs with long-term stability (>30 days), demonstrating the experimental utility of SE in edible high-internal-phase emulsion formation.

Synthesis of Polyaniline Nanorods Using Sucrose Stearate for Controlled Morphology

Qiu H, et al. Materials Letters, 2010, 64(18), 1964-1967.

Sucrose stearate was employed as a soft template in the oxidative polymerization of aniline to produce highly ordered polyaniline (PANI) nanorods. Four concentrations of sucrose stearate (0.5-3 g in 54 mL acetone) were prepared and combined with 100 mL of 1 M HCl solution containing 2 g aniline. The mixtures were cooled to 0-5 °C under mechanical stirring for 1 h, followed by dropwise addition of 4.9 g APS in 25 mL water over 1 h. Polymerization continued below 5 °C for 5 h. The precipitate was filtered, washed sequentially with acetone, ethanol, and water, and dried under vacuum at 60 °C. Increasing sucrose stearate concentrations enhanced nanorod diameters, surface uniformity, and crystallinity. Steric hindrance and hydrogen bonding between sucrose stearate and anilinium species were crucial in directing PANI nanorod formation.