Applications 

Sisterna® sucrose esters and sucrose oligo esters are widely used as additives in confectionery, bakery, dairy & desserts and in general in all sorts of emulsions.

Sisterna sucrose esters are used for numerous functions in food products. The basic function of sucrose esters is emulsification but they are often choosen for their secondary functions. Some examples are the delayed staling of bakery products, the promotion of an extra fine sugar crystal matrix in candy or the creation of extra smooth delicious whipped mousse or ice cream. 

Sisterna sucrose oligo esters are applied in fat or oil based products such as margarine and chocolate. Sucrose oligo esters can also be used a lubricant for tabletting.  

 

 

Our Applications for Food

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Confectionery

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Bakery

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Dairy & Desserts

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Emulsions

Technical Documentation

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Food - Applications - General

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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. 

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