Excipient(chemical) Sucrose, C30H6O2, a mixture of glucose (mono-type sugar) and stearic(palm oil) is an intermediary product of two major metabolic processes. Innature, sucrose (fruits and vegetables) are found abundantly in fruits andvegetables. Stearic acid, a naturally occurring fatty acid found mainly in nutsand shea butter, is an essential component of many foods including white meat,poultry, dairy products, and some fruits. The concentration of this fatty acidis highest during the cooking or processing of the food. Cooking or processingalso destroys the nutritional value of the edible portion of the food.
Sucrose(fruits and vegetables) is commonly used as a food additive to increase theshelf life and taste of dairy products, meat, poultry, and dairy products.Because of its high water solubility, it is easily absorbed by many foods andits ability to maintain the same taste regardless of the type of food storedmakes it suitable for use in a wide variety of food storage systems. Thebenefits of using Stearate in food preservation and storage include highershelf life, better taste, increased availability, and reduced storage time. Ithas different concentrations ranging from low to high, with the highestconcentration being found in raw Shea Butter. The different concentrations ofSucrose Stearate have different effects on health:
A. High-Intensity Emulsion (HIEM) - HAE is the highest concentration of SucroseStearate available in raw form and is typically used for high-moisture,oily fish, and meat products. The foodstuff can also be stored on ice orsubmerged in water for high-time storage. The temperature control helps toprevent contamination.
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