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.
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.