Confectionery products:
As already mentioned in 'oil-in-water emulsions' sucrose esters can emulsify
the fat and prevent oiling in confectionery. Other typical characteristics of
sucrose esters are:
- aeration of marshmallow or gummy bears
- lubrication of tablets
- reduction of stickiness of cereal bars, chew's or chewing gum
- controlled sugar crystallization in soft candy
- improved flavor release in chewing gum
- inhibiting sugar and fat bloom in chocolate
- preserving a soft structure during shelf life
- smooth and soft structure