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Foam Culinary Techniques: A 'Magic' Ingredient for Lacey or Creamy Foams | WTF - Ep. 113

Sucrose Esters

  • Sourced from palm oil, HLB ~16
  • Multi-purpose ingredient for emulsification, foaming, and stabilization
  • Creates beautiful airy foams 
  • Great for fining crumb structure and softening texture in bakery products
  • Improves stability in dairy and sauces
  • Refind texture and flavor in mousse and ice cream 
  • Cold water soluble, gels in the presence of calcium
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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.

Other Details

Dietary Attributes:
Plant-Based, Non-GMO, Gluten-Free, Kosher (OU), Keto-friendly
Ingredient List:
Sucrose Esters (From Fatty Acids)