Emulsions
There are many types of emulsions ranging from low to high viscous, long to short shelf life and also the pH plays an important role. To make the richt emulsion it is important to choose an emulsifier with the right properties such as emulsification properties and protein protecting properties.
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 will enhance a creamy mouth feel. Moreover the fine emulsions will also have an impact on the flavour of mayonnaise or dressings, they will be perceived as less acidic and creamier.
Protein stabilisation:
The chemical structure of sucrose esters enables them to interact with dairy proteins by means of hydrophilic and/or hydrophobic bindings. Dairy proteins from milk powder, whey powder or from dairy cream will be stabilised. The result is that the dairy proteins are less sensitive for high temperatures or low pH. Flocculation is in sauces and feathering of culinary creamers can thus be prevented.
| Functionality/ Benefits | For more details obtain: |
| - small oil droplets, thus stable emulsion - suitable alternative to egg yolk or dairy proteins - cold emulsification is possible - prevents browning of (cream) sauce - stops lump and skin formation in cream sauce |
Technical Note: Brochure: |
