Sucrose esters are produced with sucrose, from beet and cane, and fatty acids from palm and coconut oil. This enables them to be used as emulsifiers in virtually all food and personal care products. Emulsifiers are substances that are able to mix two immiscible substances that normally do not mix, for example water and oil and water and air (foam).
Although sucrose esters are categorized as emulsifiers, their functionality is not only emulsification. In food they have functionalities such as aeration, protein protection, starch interaction, anti-sticking and sugar crystallisation. In personal care formulations, sucrose esters can offer additional benefits like moisturization and irritation reduction.
More information about sucrose esters in food click here.
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