Looking for easy aeration of fruit preparation in your dessert?
Use Sisterna® sucrose esters
(06/03/2007, Roosendaal, the Netherlands)
Sisterna, supplier of Sisterna® sucrose esters, has found very interesting results by using Sisterna sucrose esters in fruit preparations.
Fruit preparations normally form the bottom layer of a dessert because of the
high density. Why not place this attractive fruit layer on top of a dessert?
Sucrose esters can do this for you. By reducing the density of the fruit
preparation, it is possible to have the fruit ‘floating’ on top of the dessert.
Sisterna sucrose esters serve as a whipping aid in the fruit preparation. This
enables the production of a fruit layer with a lower density than yoghurt but
with a high enough density to make it appear as real fruit.
By further reducing the density of the fruit preparation, it is possible to create a fruit mousse. The fruit mousse itself can be served as a dessert, providing a very healthy alternative to a full fat dairy mousse. Fruit mousse is also suitable for people with dairy allergy. It is clear that such a fruit mousse can be the basis for a wide variety of desserts: multilayer fruit mousse, combinations with fruit pieces or dairy mousse.
Sisterna sucrose esters are emulsifiers that are known for their aeration capacity. Sucrose esters with a high HLB value are soluble in water, and lower the surface tension between water and air. Air is easily incorporated, and a large number of air cells are formed.
Sisterna has developed a recipe for a low density fruit layer and a fruit
mousse, Sucrose esters in combination with the right stabilisers creates a
whipped product that is stable for weeks.
Experience the new possibilities with Sisterna sucrose esters for desserts with
aerated fruit.
Sisterna
Sisterna distinguishes itself as a flexible partner that will help to find
technical solutions in the development, improvement and process optimising of
food products. From the Netherlands Sisterna presents the most up-to-date
service in sales support and knowledge development. Furthermore Sisterna has
developed innovative applications of these emulsifiers in bakery, confectionery
and emulsified sauces.
For more information:
Sisterna BV
P.O. Box 1308
4700 BH Roosendaal
Contact person: Mrs. Miranda Uytdewillegen
Phone +31 165 582 592
Fax +31 165 558 304
E-mail:
miranda.uytdewillegen@sisterna.com
www.sisterna.com