Ice cream

It is generally known that smaller fat globules but also smaller air globules result in a smoother and creamier mouth feel in products.

Sisterna sucrose esters:

Ice cream with sucrose esters are perceived by the consumer as very creamy, milky and soft while other low HLB-value emulsifiers are perceived as more churned and greasy.
The clean eating properties of sucrose esters can be tested by combining distilled monoglyceride with sucrose esters at a ratio 1:1.

Functionality/Benefit	Sisterna's advice
- Excellent clean eating properties - Improved flavour release - Improved heat shock stability - Homogenous melting properties	0.2%-0.3% Sisterna SP70/PS750 For more details obtain recipe I.06 Instant ice cream or I.07 Low fat ice cream.