CAS:34482-63-8 | Sucrose Acetate Isobutyrate

Introduction and application of CAS:34482-63-8 | Sucrose acetate isobutyrate

SAIB is the abbreviation of Sucrose acetate isobutyrate, which is a high-purity liquid fatty acid sucrose ester. Pure SAIB is a highly viscous transparent liquid with light color. SAIB is a sugar derivative produced by esterification of food-grade sucrose with acetic anhydride and isobutyric anhydride. It is a mixture of esters in all possible combinations, in which the ratio of acetate group to isobutyrate group is about 2:6, so it is also called sucrose diacetate hexaisobutyrate. Sucrose acetate isobutyrate has good emulsification, dispersibility and adhesion, and is widely used in food, papermaking, daily chemical and other industrial sectors.

UsesSAIB is generally used as a food flavor auxiliary, such as a stabilizer and a weighting agent; a turbidity agent for non-alcoholic beverages to prevent "cyclization", "emulsification" and "separation" in beverages; SAIB has ester properties and can be used to adjust the density of the oil phase; SAIB can be used as a weighting agent, stabilizer, and emulsifier, and is suitable for use in emulsified flavors.

Application areas It is mainly used as a weighting agent or emulsified flavor stabilizer in citrus beverages. It is also widely used in cosmetics/skin care, fragrances, hair care, coatings, hot melt adhesives, paints, printing inks, wires and cables.

Specification of CAS:34482-63-8 | Sucrose acetate isobutyrate

Melting point: 7 °C (lit.)
Boiling point: 288 °C (lit.)
Density: 1.146 g/mL at 25 °C (lit.)

Package and transportation of CAS:34482-63-8 | Sucrose acetate isobutyrate

Related articles of CAS:34482-63-8 | Sucrose acetate isobutyrate

Sucrose acetate isobutyrate as an in situ forming system for sustained risperidone release
Y Lu, Y Yu, X Tang - Journal of pharmaceutical sciences, 2007 - Elsevier

Sucrose acetate isobutyrate (SAIB): historical aspects of its use in beverages and a review of toxicity studies prior to 1988
RC Reynolds, CI Chappel - Food and chemical toxicology, 1998 - Elsevier

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