Sucrose Esters Emulsifier. Multifunctional problem solvers
Sucrose esters are more than emulsifiers. Their unique, versatile functionality can help solve a wide range of formulation challenges in food and beverage applications. From emulsification and aeration to starch and protein interactions, sugar crystallisation and anti-stickiness.
Whether you want to improve product quality, optimise processing or create new textures and structures, Sisterna® Sucrose Esters offer multiple solutions in one multifunctional ingredient.
One ingredient. Multiple solutions
PROTEIN INTERACTION
Sucrose esters can interact with proteins to support stability and structure. By helping reduce protein aggregation and coagulation, they can improve protein solubility and contribute to better performance in applications ranging from bakery and dairy to meat products and plant-based beverages.
STARCH INTERACTION
Sucrose esters influence starch behaviour during processing and storage. They can delay starch gelatinisation, allowing baked products to rise for longer, while slowing retrogradation to help maintain softness and delay staling.
EMULSIFICATION
With their broad HLB range and strong oil-in-water emulsifying properties, Sisterna® Sucrose Esters help create small oil droplets for stable, homogeneous emulsions. They can also enhance creaminess, flavour perception and appearance. Many are soluble in cold water, allowing emulsification without applying heat.
ANTI-STICKINESS
Sucrose esters help reduce stickiness by improving fat emulsification and distribution throughout a product. This can reduce adhesion to production equipment and surfaces, helping to improve processing efficiency and minimise product loss. Particularly useful in applications such as cereal bars, caramels and chewy confectionery.
SUGAR CRYSTALLISTAION
Sucrose esters slow down sugar crystal growth, allowing more crystal nuclei to form. This results in a larger number of smaller crystals, contributing to a smoother, softer and whiter texture in confectionery and other high-sugar products.
AERATION PROPERTIES
Sucrose esters help incorporate air into liquids and gels by reducing the surface tension between air and water. This enables quick aeration and high overrun, while also helping to stabilise air cells depending on the application. Ideal for creating lighter textures and more volume in products such as bakery, ice cream and mousses.
See sucrose esters in action
Find Your Local Distributor
Sisterna maintains a sales and promotion distribution network throughout Europe and the US. These exclusive distributors are frequently trained and updated with the latest developments and can thus provide technical help alongside the standard things such as brochures, samples and products.
F.A.Q SUCROSE ESTERS IN FOOD
High HLB sucrose esters (Sisterna PS750, SP70 and SP50) are soluble in water.
Medium HLB sucrose esters (Sisterna SP30) are partly soluble in water and partly in oil/fat.
The higher the HLB value, the better soluble in water. Sisterna SP70 and PS750 are well soluble in cold water, the latter forming a clear solution.
An instruction video how to dissolve sucrose esters in water can be found here:
Yes, Sisterna sucrose esters ensure very small oil droplets, which give a stable emulsion. Increasing the viscosity of the water phase, to improve stability, becomes unnecessary.
For more information watch our video concentrated emulsions
In Europe and the USA sucrose esters are allowed in most product groups, these groups and maximum dosages are laid down in the EU and FDA regulations. You can request the regulations on our website.
If your question is not listed, please contact us!