Our Sucrose Ester is in powder form. Sucrose Ester is obtained by esterifying sucrose with edible fatty acids from palm oil. It can be used as an emulsifier in virtually all food products including bakery, confectionery, cereals, dairy, ice cream and sauces. It is often used in low-fat alternatives to maximize the mouthfeel provided by fat. Sucrose Ester also provides a finer crumb structure and a softer texture in bakery products, stability in dairy or sauces, and improved texture and flavour in mousse and ice cream. In addition to emulsification, it has many other functions including aeration, texturization, protein protection and fat or sugar crystallization. Capable of foaming alcohols, it is unique in the way that it can boost other emulsifiers and improve the air bubble structure, prevent proteins from browning, keep starches from early stalling, prevent fat bloom in chocolate, and accelerate crystallization in fine-grained sugar confection. Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Non- Irradiated.
- A very strong emulsifier for virtually all food products.
- Use to improve mouthfeel and texture in sauces
- Use to create finer crumb structure and a softer texture in bakery products
- Use to prevent fat bloom in chocolate and improve texture and flavour in mousse and ice cream
- Suitable for Vegans, Non-GMO, Gluten Free, Non- Irradiated.
How to use: Dissolve in water first and then slowly add to a fatty medium.
Storage Conditions: Store in dry, cool conditions and not in direct sunlight. Use within 6 months of opening.
Ingredients: Sucrose Ester (E473)
Dietary Information: Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Non-Irradiated.
Nutritional Information: Based on typical content/100g: Energy: 3347.2kj/800kCal, Fat: 71g, Of which saturates: 71g, Carbohydrate: 22g, Of which sugars: 22g, Protein: 0g, Salt: 0g.
Labelling according to UK & EU regulations.
