Dairy & Desserts
Dairy beverages, ice cream, mousse and toppings have in common that a good emulsifier is needed. Sucrose esters are added for various reasons: they can either be used to stabilise an emulsion or to ease whipping of mousses. In culinary products and beverages they are also applied to stabilise proteins.
Emulsification:
Due to their high HLB value, sucrose esters are very effective o/w-emulsifiers. In general they will create very small stable oil droplets which improve the stability of the (liquid) emulsion and enhance a creamy mouth feel. In toppings and ice cream certain instability is needed to create the right texture and whipping/freezing characteristic for this purpose sucrose esters are combined with other emulsifiers.
Aeration:
In general strong surfactants are the best choice for aeration. Sucrose esters are one of the few food ingredients with a high surface activity without the disadvantage of a soapy taste.
Protein stabilisation:
The chemical structure of sucrose esters enables them to interact with dairy proteins by means of hydrophilic and/or hydrophobic bindings. The result is that the dairy proteins are less sensitive for high temperatures or low pH. Feathering in of creamers or flocculation in beverages can thus be prevented.
| Functionality/Benefit | For more details obtain: |
| • Emulsification and stabilisation of fat globules • Stabilisation of proteins • Quick and high overrun • Fine air cell structure • Improved flavor profile |
Technical Note: |
