Sucrose Ester

What is Sucrose Ester?

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.