Sterilized white sauce

In most sauces proteins such as milk powder or whey powder are used for emulsification and stabilization. Also double cream is added to improve the creaminess of the sauce.
During pasteurization or sterilization, however, a Maillard reaction can take place between proteins and sugars, resulting in the formation of a brown-greyish color. This is an important problem in white sauces like mushroom sauce. Sucrose esters can (partly) replace dairy proteins in the recipe or reduce the sensitivity of proteins for acid or heat coagulation or Maillard reactions. Resulting in an atractive white color.