From batter to topping - all with Sisterna sucrose esters

As seen at the Fi Europe !

This Mini Vegan Muffin with toppings all contain Sisterna Sucrose Esters.    FOTO

Application

Sisterna’s Advice

Vegan mini-muffin

0.1% SISTERNA SP70

Whipped topping

0.5% SISTERNA SP70

Fondant

0.05% SISTERNA SP50

Dragees

0.5% SISTERNA SP50 in coating

Mini fudge

0.04% SISTERNA SP50

Caramel sauce

0.1% SISTERNA SP70

Key Benefits

Soft, fine crumb  · Higher volume  · Longer shelf life

Light, white foam  · High overrun  · Excellent stability

Smooth, dry texture  · White appearance  · Shape retention

Quick coating  · Smooth surface  · Bright, even colours

Fast crystallisation  · No fat bloom  · Clean flavour

Stable emulsion  · Quick process  · Clean taste

Sucrose Esters in other Muffins

Sucrose Esters in Gluten-free Muffins

As the gluten network is such a crucial component in bakery products it is a real challenge to develop gluten free products that have comparable texture and volume as their original counterpart. The biggest challenge is probably to prevent quick staling of gluten free products.

Frozen muffins

A freeze/thaw cycle can be very harsh for bakery products, but muffins with sucrose esters withstand this treatment well. The defrosted muffin has a soft crumb, which is non-sticky, non-crumbly, with an extended shelf life.

Sodium reduced muffins

There is an increasing concern about the sodium intake in our diet. Not only salty foods contribute to our sodium intake. Many bakery products contain two sources of sodium:  salt (NaCl) and baking powder (e.g. sodium bicarbonate). These can be replaced by potassium bicarbonate, calcium phosphate and salt-replace, however this can have negative effect on the texture and taste of the muffin. Sucrose esters can recover part of the defects, by delaying starch gelatinization and retrogradation. This results in more oven spring and a more tender crumb, especially during shelf life.

Benefits 

  • More oven spring
  • Higher volume
  • Fine tender crumb
  • Delayed staling (longer shelf life)

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