Mayonnaise and Dressing

Due to the very high HLB-value sucrose esters make it possible to produce emulsions with very small oil droplets. This results in a stable sauce with a very creamy character and a very mild taste. This functionality is particularly valuable for making a low fat sauce without decreasing the creaminess.
Another option is cholesterol free products. Egg yolk can easily be replaced by sucrose esters; the product is of similar quality without the difficulties of handling liquid egg yolk or powder.

Preparation

The best way to process dressings with oil content higher than 40% is to add the sour components and the salt after emulsification. The sucrose esters are absorbed at the oil-water interface, and are in this way protected against acid or salt. Sucrose esters, especially the high mono-ester types, are very soluble in water (see 'What are sucrose esters- Physical chemical'), and even reasonably soluble in cold water; therefore they are suitable in cold prepared dressings.