Soft candy
Chewy soft candy like toffee, fudge or chews are examples in which sucrose esters can improve softness. Sucrose ester molecules
speed up crystallisation and form a layer around sugar crystals. This layer inhibits further crystal growth, enhancing a soft texture.
Additionally the fat content can be raised; sucrose esters disperse the fat in very small oil droplets giving a good mouth feel without the risk of oiling. This tight packing of the oil droplets in the sugar matrix also delays oxidation of the fat and improves the ‘anti-rancidity’ of the soft candy.
Furthermore, sucrose esters can reduce stickiness.
| Functionality/Benefit: | Sisterna's advise: |
| • Crystallisation acceleration • Texture modification • Stickiness reduction • Neutral flavour profile • Anti-rancidity • Density reduction |
0.5-1% Sucrosilk MP10 ≈ For more details obtain Technical Note: Brochure: |
