Physical chemical:
Dosage & Preparation:
Functionalities:
Regulatory:
Sales and Distribution:
Physical chemical:
What is the origin of sucrose esters?
Sisterna sucrose esters are product in Japan, from cane sugar and fatty acids
from palm oil.
Sisterna sucrose esters are based on vegetable, renewable raw materials
(non-GMO), and are easily biodegradable.
Sisterna sucrose esters are suitable for Kosher food products.
What is the caloric value of sucrose esters?
Upon digestion sucrose esters are hydrolysed to their components, sugar and
fatty acids, which are metabolised by the body in a normal way.
The caloric value depends on the ratio sugar : fatty acids.
KCal/g
Sisterna PS750 and PS750-C 6.5
Sisterna SP70 and SP70-C 6.5
Sisterna SP50 and SP50-C 7.0
Sisterna SP30 and SP30-C 7.5
Sisterna SP10 and SP10-C 8.0
Sisterna F20W
8.0
Can sucrose esters cause contamination (with micro organisms) of my products?
The microbiological contamination of Sisterna sucrose esters is very low
(<300 col/gram). Harmful bacteria, yeast and fungy are absent. Sucrose esters
are produced at high temperatures and then spray dried, the product has a very
low water activity (aw) which will inhibit growth of any bacteria.
Dosage & Preparation:
What is the typical dosage and sucrose ester grade in my product?
The dosage is strongly dependent on the application and processing; in
most cases it will be between 0,01-2,00%
See Recipe page.
How should I use sucrose esters in the production process?
This depends on the product and processing. As a general rule sucrose esters prefer to be mixed in the water phase and not in the oil phase. Lumping
can occur when added to hot water, this can be prevented by premixing with e.g.
sugar or other powder ingredients. Sucrose esters do not work well in a very
acidic (pH<4) or salty (>3% salt solution) environment, though this can be
overcome by adapting the processing, like adding acidic or salty ingredients
after emulsification. The functionality of sucrose esters is
maximised by hydration: disperse sucrose esters in water and heat to 70 ºC.
How should I dissolve Sisterna sucrose ester powders in water?
The high HLB sucrose esters are soluble in water; the low HLB sucrose esters in
oil or fat.
The higher the HLB value, the better soluble in water. Sisterna SP70 and PS750
are well soluble in cold water, the latter forming a clear solution.
There are three ways to dissolve the high HLB sucrose esters (Sisterna SP50
and SP30);
1. Slowly add the powder to the water, while stirring. Heat the dispersion to 60
- 80 °C.
2. Pre-blend the sucrose ester powder with other powders, and disperse the mix
in water. Heat to 60 - 80 °C.
3. Prior to adding it to water, wet the sucrose ester powder with ethanol or
propylene glycol.
How do Sisterna sucrose esters function as an emulsifier in the presence of
(large quantities of ) acids, salt or alcohol?
Sisterna sucrose esters are fairly stable at low pH values, elevated salt
concentrations and alcohol containing emulsions. An adjustment of the processing
of the emulsion is in most cases sufficient to prevent flocculation of the
sucrose esters, and to ensure their emulsifying properties. The best way to
process emulsions is to add the acidic components, the salt and the alcohol
after emulsification. The sucrose esters are absorbed at the oil-water
interface, and protected against acid, salt or alcohol.
Functionalities:
In which product categories are sucrose esters used?
Actually in most food products that contain fat or oil. As we are unique in the
high HLB-values, sucrose esters are more commonly used in oil-in-water
emulsions. Typical product groups are bakery, dairy, sauces and confectionery.
Sucrose esters have antimicrobial properties; is this property used in food
applications?
Sucrose esters show anti-microbial activity, especially against gram-positive
bacteria. This makes them useful in protecting hot stored drinks (canned coffee)
agains flat sour spoilage, caused by thermophilic bacteria like Bacillus
stearothermophilus and Bacillus coagulans.
Why should I use sucrose esters and not one of the other types of
emulsifiers?
If you are satisfied with the functionality of the other types of emulsifiers it
makes no sense to change. However if your emulsion is not stable enough or you
prefer more volume, a softer texture or less stickiness sucrose esters can help.
Can I combine sucrose esters with mono-diglycerides or lecithines?
Yes, combinations of emulsifiers are frequently used. Sisterna SP Gold is a
combination of three emulsifiers that work synergistically. Also sucrose esters are
used to solubilise lecithin or to prevent mono-diglycerides transferring to the
inactive ß-crystalls.
Why should I use sucrose esters to stabilise an emulsion and not thickeners
like starches or gums?
In Mayonnaise (80% fat) egg yolk is the natural emulsifier. In egg yolk free
mayonnaise there is not much water available for stabilisers or thickeners,
therefore emulsifiers are necessary and sucrose esters do the job very well. In
low fat mayonnaise thickeners are used to stabilise but still the emulsion is
unstable, a higher dosage of thickeners will result in an unwanted texture
(glue).
If I want to replace lecithin or
mono-, diglyceride in my recipe which type and dosage of
sucrose ester do I need?
It makes no sense to choose a sucrose ester with similar HLB-value as the
emulsifier you would like to replace. In most cases Sisterna SP70 or Sisterna
SP50 are used to replace other emulsifiers. For the most appropriate sucrose
ester type and dosage; please see our Recipe page.
Regulatory:
Can I use sucrose esters
in every product?
No, in Europe and the US sucrose esters are allowed in limited product groups,
these groups and maximum dosages are laid down in the EU and FDA regulations.
In which products can I use sucrose esters and what is the maximum dosage in Europe?
|
Bakery Wares Fat emulsions for bakery wares Beverage whiteners Dairy based beverages Edible ices Deserts Sugar confectionery Chewing gum Sauces Soups Bouillon Dietetic foods Food supplements Canned coffee Non-alcoholic anisette, almond drinks, coconut drinks Powder for the preparation of warm beverages Heat treated meat products (on fat) Surface treatment, fresh fruits Spirituous beverages (excl. beer and wine) Cream analogues Sterilised cream (with/without a reduced fat content) Baby food |
10 g/kg |
Do I have to declare sucrose esters on the ingredient declaration?
Yes, you can choose between either putting sucrose ester (of fatty acids) on the
package or emulsifier E473. For other languages please contact Sisterna for
accurate information. In some cases where sucrose esters are used as a processing aide in very low dosages there is an option not putting it on the
ingredient declaration, though the EU is seeking to change this.
Can there be any
allergens in sucrose esters?
According to the ALBA-list there are no allergens in sucrose esters. Only
Sisterna SP Gold contains flavour and ethanol which are listed in the ALBA-list.
Please contact Sisterna or your local contact for the latest ALBA-list.
I want to use sucrose esters in my bakery product is this allowed?
Sucrose esters are allowed in fine bakery but not in bread, however in each
country they have different ideas of what fine bakery or what bread is.
Therefore if you like to use sucrose esters and you are not sure whether this is
fine bakery in the area where you want to sell it, contact us.
What certificates can you supply?
Of course product data sheets and material safety data sheets. We are ISO, HACCP
and Kosher certified. There is an IP-statement proving non-GMO and all our
grades are allergen free (ALBA).
Why are
Sucroles SP10 and SP01 and Sisterna F20W not allowed in Europe?
They are allowed in Japan and recently also in the USA, Sisterna is working on
approval in Europe as well. These three types of sucrose esters are not allowed
because they contain too much tri and higher esters.
Sales and Distribution:
Is there a distributor in my country?
Most likely yes, see Distributor page. If not you can contact us directly for samples or
enquiries.
There is a distributor for Sisterna in my country but I prefer to buy
directly from the manufacturer, is that possible?
No, we have exclusive distributors, only if they agree we can supply directly.
What is the price of Sisterna sucrose esters?
The price depends on the grade of Sisterna sucrose esters and the order
quantity. In most European countries Sisterna is represented by a distributor.
They can give an offer.
How long is the delivery time?
Sisterna keeps stock of all grades of sucrose esters in Roosendaal, The
Netherlands. In Europe, the lead time is 5-7 working days.
Your product is produced in Japan, can you guarantee that you
can deliver the
product?
Yes, we have our warehouse in the Netherlands where we have a stock for at least
three months. Additionally our distributors have their own warehouse. In urgent
cases we can airfreight product from the factory in Japan.
Can you supply samples?
Yes, though we forward most sample requests to our distributors to ensure follow
up.