(Roosendaal, Netherlands)
Sisterna at ProSweets 2006

….Just Imagine ...Benefits only

Sisterna is Europe’s forerunner in the research and development of high-grade sucrose esters. Sisterna focuses on the benefits sucrose esters have in the bakery, confectionery, sauces and dairy industry. They are used to emulsify and stabilise the fat, to improve aeration and foam stabilisation or to maintain a soft texture during storage of food. Sisterna distinguishes itself as a flexible partner that will help to find technological solutions in the development, improvement and process optimising of food products.

At the ProSweets Sisterna is going to launch Sucrosilk®, an emulsifier blend based on sucrose esters on a powdered sugar carrier. Sucrosilk® is applied in confectionery such as hard candy, chewies, cereal bars, caramel and fondant. The blend is easy to disperse, also in hot liquids, and it replaces the premixing job of sucrose esters by the manufacturer.

Sucrosilk® is a new alternative to commonly used emulsifiers such as lecithin and (partly) gelatine. Sucrosilk® is used to improve emulsification, control sugar crystallisation or reduce stickiness of confectionery to equipment, teeth or wrappers. These effects increase the production capacity and/or raise the quality of confectionery e.g. chewies or fondants are softer and whiter and less sensitive for hardening.

The usage level of Sucrosilk® in confectionery is 0.2-2.0%. In most applications Sucrosilk® is able to replace other emulsifiers in the ratio 1:1. Two Sucrosilk blends are available, Sucrosilk HP10 and Sucrosilk MP10, each containing different combinations of sucrose esters dedicated to different types of confectionery. The blend can also help you economise on sucrose ester use.

Sisterna can be found in stand A.031 (hall 10.1), where a team of specialists will be at your disposal. Please visit our website www.sisterna.com  to learn more about Sisterna and her products.