Sucrose esters are a unique group of emulsifiers obtained by esterifying sucrose with methyl fatty acids. By varying the degree of esterification of the sucrose molecule it is possible to obtain emulsifiers with a wide HLB spectrum suitable for various applications. Sucrose ester are neutral in taste, odor and color, water soluble and UHT-stable.
|Tradename||Description & Application||E-Number/Producer|
|Sisterna PS750||Highest HLB value (hydrophilic-lipophilic balance), particularly suitable for the stabilization of oil-in-water emulsions and ice cream||E473/Sisterna|
|Sisterna SP70||Standard product with a high HLB value, suitable for oil-in-water emulsions, baked goods, confectionery, protective colloid in cream/milk analogues and ice cream||E473/Sisterna|
|Sisterna SP50||Standard product with an average HLB value, ideal for confectionery, fondant, fudge, sugar icing and coated sweets||E473/Sisterna|