Cooked fondant
Addition of Sisterna SP50 to cooked fondant can have multiple functions. After the cooking step, the crystallisation step has to be induced: sucrose esters can act as a seeding crystal. The result is a very stable fondant with a very bright colour. These effects are proven by Sisterna.
Reduced icing
The ingredients for icing are; fondant or icing sugar to which water or glucose syrup is added, this mixture is heated to 45-50ºC to make the product flexible and easy to apply. Sisterna SP50 can be added to the mixture prior to heating, a premix with other ingredients will prevent any lumping. The resulting fondant or icing has dryer and whiter appearance. Additionally the stability of the icing is improved, moisture separation is abandoned and cracking is further delayed.
Benefits
- Accelerate crystallization
- Creates fine Sugar crystals
- Ultra white appearance
- Dry surface
- Prevents water separation
- Delayed cracking
0.05%-0.1% Sisterna SP50
Sisterna's Advice
Sucrose Esters in Fondant
Addition of sucrose esters to fondant can have multiple functions; they help increase the crystallization speed during the cooling step, resulting in a stable matrix of smaller sugar crystals.
Other Confectionery Products
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.