Sucrosilk MP10 is good for emulsification due to its high HLB value; sucrose esters are very effective O/W-emulsifiers. They will create very small oil droplets which improve the stability of the (liquid) emulsion and enhance a creamy mouth feel. In toppings and ice cream, certain instability is needed to create the right texture and Whipping characteristics.
Sisterna B.V. is focused on the selling and promoting of sucrose esters. They are created by esterifying sucrose with methyl fatty acids. They are high grade emulsifiers with a wide HLB spectrum. They offer two different category types: Sucrose Esters and Sucrose Oligo Esters. The first is an oil-in-water emulsifier with protein and starch interaction functionalities while the other is a water-in-oil emulsifier with tabletting lubricant functionalities.
- Additives ~ Stabilizers ~ Sucrose Esters of Fatty Acid
- Additives ~ Emulsifiers ~ Sucrose Esters of Fatty Acid