ANSWER
By varying the degree of esterification of the sucrose molecule, it is possible to obtain emulsifiers with HLB (Hydrophilic Lipophilic Balance) values ranging from 1 up to 16 for high mono-esters (FDA, 2014). NPCS Board (2013) mentioned that available grades of sucrose esters covers the range of HLB values from 2 to 15, and this wide range of values is obtained by varying the monoester content from 10 to 70%. Therefore, a high HLB emulsifier is suitable for use in an oil-in-water emulsion whereas a low HLB emulsifier is used in a water-in-oil emulsion.
On the other hand, the approximate HLB values for hydroxylated soy lecithin ranges from 9 to 12 (Farr & Proctor, 2013; Berg + Schmidt, n.d.).
References
Berg + Schmidt. (n.d.). Functional Lipids.
Farr, W., & Proctor, A. (2013). Green Vegetable Oil Processing (pp. 111-115). Urbana, Illinois: Elsevier.
FDA. (2014). GRAS Notification for Sucrose Fatty Acid Esters (GRN No. 514).
NPCS Board. (2013). Confectionery Products Handbook (Chocolate, Toffees, Chewing Gum & Sugar Free Confectionery) (pp. 271-273). Delhi: Asia Pacific Business Press Inc.
