Cream sauce
Dairy proteins
In most sauces proteins, such as milk powder or whey powder, are used for emulsification and stabilisation. Also double cream is added to improve the creaminess of the sauce. During pasteurisation or sterilisation Maillard reaction can take place, between proteins and sugars, resulting in the formation of a brown-greyish colour. This is an important problem in cooking cream sauces like mushroom sauce.
Sucrose esters
Sucrose esters can (partly) replace dairy proteins in the recipe and protect the proteins for acid or heat coagulation or Maillard reactions.
| Functionality/Benefit | Sisterna's advice |
| • (partly) replace dairy proteins. • Improved emulsion stability. • Improved heat stability. • Protein protection. • Maintaining a white sauce. • Prevention of lumping and skin formation. |
0.2-0.5% Sisterna sucrose esters For more details obtain: Technical Note: Brochure: |
