Sisterna sucrose esters with a high HLB value are very suitable emulsifiers for the development of natural 'oil gels' that turn into milk when diluted upon use. These 'oil gels' are in fact concentrated oil-in-glycerin (O/G) emulsions, that can be produced by using standard high shear homogenizing equipment. Very narrow oil droplet size emulsions are obtained.
A recent study was done on the sucrose ester performance for gel-to-milk concepts. Different sucrose esters were compared on several criteria such as viscosity and viscosity build-up. A whitepaper on gel-to-milk concepts is available on request.
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