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.
||Description & Application
||Highest HLB value (hydrophilic-lipophilic balance), particularly suitable for the stabilization of oil-in-water emulsions and ice cream
||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
||Standard product with an average HLB value, ideal for confectionery, fondant, fudge, sugar icing and coated sweets