Sisterna targets at confectionery with the Sucrosilk®sucrose ester blend.
By Bianca van Ingen-Nelen
23/11/2006
Formulators of confections will visit the Prosweets ( 29/1/2007-1/1/2007) to learn about the latest developments with their suppliers. At this exhibition, Sisterna will explain the latest developments with Sucrosilk®, a sucrose ester blend based on sucrose esters on a powdered sugar carrier. The latest results show benefits in chewies, cereal bars, caramel and fondant. Besides these benefits, Sucrosilk is easy to use and can increase production capacity. Sucrosilk has successfully replaced other emulsifiers and has a positive effect on texture and stability.
Sucrosilk’s main functionalities are emulsification and controlled sugar crystallisation. R&D claims: ‘confections like fudge will have an improved shelf life, it will show no oil or water separation and is less sticking to equipment, teeth or wrappers’. These effects are especially important for cereal bars, chewies, fudge, caramel sauce or fondant. In general the products will look whiter and frostier and the texture will be softer.
Formulators acknowledge that Sucrosilk is easy to use: ‘It doesn’t lump when added to hot syrup and it can be cooked with the sugar-syrup masses’. Other commonly used emulsifiers need to be pre-dissolved in the oil phase and cannot be cooked with the confection.
In the cooling process of grained confection, sugar crystals are formed, Sucrosilk help in the formation of those crystals and thus speed up the process. This implicates an increased production capacity or a reduction of graining time on the shelves.
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. There are two grades of Sucrosilk: HP10 and MP10 each designed for different confectionery products and having different functionalities.
Sisterna can be found in stand A021 (hall 10.1), where food engineers will be at your disposal. Please visit our website www.sisterna.com to learn more about Sisterna and its products.
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