Sucrose esters are obtained by esterifying sucrose with edible fatty acids from palm oil. This enables them to be used as emulsifiers in virtually all food products. Sucrose esters are used in many applications including bakery, confectionery, cereals, dairy, ice cream and sauces. They are often used in low fat alternatives to maximize the mouth feel provided by fat. Sucrose esters also provide a finer crumb structure and a softer texture in bakery products, stability in dairy or sauces, and improved texture and flavor in mousse and ice cream.
In addition to emulsification, sucrose esters have other functions including aeration, texturization, protein protection and fat or sugar crystallization. Sucrose esters are unique in a way that they can boost other emulsifiers and improve the air bubble structure, prevent proteins from browning, keep starches from early staling, prevent fat bloom in chocolate, and accelerate crystallization in fine grained sugar confection.
Light and lacey, or dense and creamy? Start with the right too...
A surfactant lowers the surface tension between two liquids, o...
Click here for the full recipe and a detailed walkthrough: htt...
Foam in a snap with a little help from the Magic Air Maker, an...
Make that cake last longer than just a day or two because you ...