Sisterna® sucrose esters are a unique range of high quality, non-ionic emulsifiers with an exceptional performance.
Our sucrose esters are produced with sucrose, from beet and cane source, and fatty acids from palm oil. Our palm oil supplier is a member of RSPO and our target is to obtain RSPO-certified fatty acids. For the intermediate period we have obtained 'Green Palm' certificates.
Recently an additional study was completed about the stabilising effect of sucrose esters on sterilised cream. In our study, we sterilised culinary cream with Sisterna SP70 and with DMG (E471). After sterilisation the cream with DMG is fully separated (unstable), while cream with sucrose esters has remained stable.
The stability is further improved by replacing a part of the oil by fat. The stability of the sterilised cream with sucrose esters when poured in hot soup or coffee is very good, no flocculation will occur.
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Our aim is to be recognised as the ambassador and knowlegde provider for sucrose esters in our market. Over the last 20 years we have developed numerous food as well as personal care applications with our sucrose esters.
Our team consists of two food engineers and two personal care specialists with over 65! years experience in the food and personal care business. If you like to learn more about them:
Established distributors are exclusively active for Sisterna sucrose esters. You can find your distributor here: