Sucrose ester
Sisterna
Product description
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 |
Supplier
Tradename(s)
Sisterna
Country availability
| Germany |
Contact person
Bernd Fischer
Business Manager Nutrition
Further information
BSC_Lieferprogramm_Nutrition_2019
pdf (950.9 KB)