Confectionery
Sucrosilk® and Sisterna® sucrose esters in confectionery products
The two main functions of sucrose esters in sugar confectionery are emulsification and sugar crystallisation.
Emulsification
Sucrose esters are very effective emulsifiers, due to their high HLB value. This results in relatively small oil or fat droplets in the confection. These smaller droplets are less susceptible to separate from the candy, thus causing oiling. Moreover if the droplets are tightly packed in the sugar matrix the formation of rancid components can be delayed. E.g. the fat is less accessible for oxygen and UV radiation which causes oxidation.
Sugar crystallisation
The effect of sucrose esters on sugar crystallisations is rather unique. Sucrose esters promote the formation of nuclei which accelerate the crystallisation process. A very fine sugar crystal matrix will be formed. The candy will have a very smooth, white and dry appearance with a non-sticky and very stable texture.
| Functionality/Benefit | For more details obtain: |
| - Quick and homogenous fat dispersion - A reduction of pulling, kneading or drying time - Shorter storage time to complete graining or drying - Standardisation of the product quality - A whiter, smoother and dim candy appearance - Less susceptible to damages and deformation - Reduced occurrence of water separation, oiling or bloom - Maintaining a soft and fine texture during storage |
Technical Note: Brochure: |
