Press Releas Hi-exhibition, Hall 1 E073 Paris, 4-6 November 2008

New technologies with Sisterna® sucrose esters.

High lipid emulsions
Lipid ingredients are difficult to mix in beverages or other water based food products. When these lipids are turned into oil-in-water emulsions, they are easily dispersed in. Sisterna has developed the technology to make high lipid o/w-emulsions with a keen combination of sucrose esters and other emulsifiers. These emulsions are acid stable, low viscous and, thus, easily dispersible. Our emulsion technology is a new route for dispersing essential oils, plant sterols, omega 3, CLA or natural colours in beverages.

High Protein Drinks
High protein drinks can benefit from sucrose esters. With a combination of effective processing and sucrose esters it is possible to protect proteins from heat or acid denaturation. This can potentially prevent protein sedimentation in high protein drinks. Sucrose esters are neutral in taste and can improve the flavour profile of protein drinks.

Sisterna B.V.
Sisterna is the European market leader in high-grade sucrose esters. It possesses a wide and long-term experience and maintains an intricate sales and promotion network throughout Europe. Furthermore, Sisterna has developed countless proven and innovative applications of these emulsifiers for the food industry. For more information about our company please take a look at: www.sisterna.com.

At our desk (in the Unipex booth) we will show high lipid emulsions and their applications, and you can speak with our food engineers.

For more information:
Sisterna
P.O. Box 1308
4700 BH Roosendaal
Contact person: Mrs. Miranda Uytdewillegen
Phone +31 165 582 592
Fax +31 165 558 304
E-mail: info@sisterna.com
www.sisterna.com