Sucrose ester


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.

TradenameDescription & ApplicationE-Number/Producer
Sisterna PS750Highest HLB value (hydrophilic-lipophilic balance), particularly suitable for the stabilization of oil-in-water emulsions and ice creamE473/Sisterna
Sisterna SP70Standard product with a high HLB value, suitable for oil-in-water emulsions, baked goods, confectionery, protective colloid in cream/milk analogues and ice creamE473/Sisterna
Sisterna SP50Standard product with an average HLB value, ideal for confectionery, fondant, fudge, sugar icing and coated sweetsE473/Sisterna





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Bernd Fischer

Contact person

Bernd Fischer

Business Manager Nutrition

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