Oil-in-water emulsions:

Sauces, dairy or confectionery, produced with conventional emulsifiers or stabilisers sometimes split or oil. Most conventional emulsifiers, having a low HLB-value, are qualified for making w/o-emulsions. This splitting can be solved by using a high HLB sucrose ester (11-16) to ensure a very small oil droplet size, thus increasing stability and creamy mouth feel. Sucrose ester with a medium HLB value, 6 up to11, improves stability of the fat globules.