Sauces

Sucrose esters are not only excellent emulsifiers but also protect proteins used in sauces.

This results in sauces:

• with small oil droplets thus
  • stable emulsions
  • white color
  • creamy and mild taste
• that are cholesterol free (excellent replacer for egg yolk)
• that retain whiteness upon sterilization
• that can be cold processed (soluble in cold water)