Dairy:

Dairy products like ice cream, mousse and toppings have in common that a good emulsifier is needed to create and (de)stabilise the fat globules and facilitate aeration. Sucrose esters are designed to create o/w-emulsions, due to its high surface activity the dessert will have a:

• quick and high overrun and a fine air cell structure
• stabile emulsion
• excellent shape retention of ice
• reduction of ageing time in ice milk
• improved dryness and homogeneous melting properties
• prevention of whey separation in the melted ice