Sisterna at FIE 2011

25.10.2011, Roosendaal, the Netherlands

Inspiring culinary applications!

Sisterna is inspired by the molecular kitchen. The aerating properties of Sisterna^® sucrose esters are very successful in culinary foams and espuma’s.

We invite you to look at the making of a culinary foam. You will see the development of a nicely colored airy product. You can taste an (alcohol free) cocktail with this light foam on top. Toast with Sisterna to the unique characteristics of sucrose esters!

Sisterna^® sucrose esters with high HLB value have strong tensioactive effects. They will strongly reduce the surface tension between water and air, making it much easier to incorporate small air bubbles in a watery product; a fluffy foam!

Addition of sucrose esters can be used to aerate all kinds of food stuffs. Very nice applications are culinary foams and espuma’s that are prepared in the restaurant kitchen. Also in industrial products the aerating properties of Sisterna^® sucrose esters are valuable. Cake batter, chocolate mousse, topping, ice cream, aerated fruit products are examples of industrial products that can be aerated with the help of Sisterna^® sucrose esters. Visit Sisterna to talk about your product!

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