Sucrose esters of fatty acids and sucrose oligo esters, commonly known as sucrose esters, based on sucrose and edible fatty acids, are a unique range of high quality, non-ionic emulsifiers. Sisterna sucrose esters can be used in a wide range of food applications. They are mostly used in bakery, confectionery, dairy and (special) emulsions. Sisterna sucrose esters have unique characteristics which make them valuable food ingredients.
Sisterna sucrose esters are obtained by esterifying sucrose with methyl fatty acids. By varying the degree of esterification of the sucrose molecule it is possible to obtain emulsifiers with HLB values ranging from 1 up to 16.
- High grade emulsifiers
- Wide HLB spectrum
- Neutral in taste, odour and colour
- Soluble in (cold) water
- Stable under UHT conditions
- Renewable raw materials
- Kosher, non-GMO, vegetarian
Our Applications for Food
Learn more with Sisterna videos
Sisterna has developed videos to explain how to work with sucrose esters and how to experience the benefits of Sisterna sucrose esters in different application areas.
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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.
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
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