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Our Sucrose Ester is in powder form. Sucrose Ester is obtained by esterifying sucrose with edible fatty acids from palm oil. Sucrose Ester can be used as an emulsifier in virtually all food products. Sucrose Ester can be used in many applications including bakery, confectionery, cereals, dairy, ice cream and sauces. It is often used in low fat alternatives to maximize the mouth feel 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, Sucrose Ester has many other functions including aeration, texturization, protein protection and fat or sugar crystallization. Capable of foaming alcohols, Sucrose Ester is unique in a 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.