Other confectionery

Sucrose esters can be used in numerous confectionery products. Sisterna has developed recipes and technical information for :

  • Chewing gum
  • Tablets
  • Candy canes
  • Caramel sauce
  • Syrup for muesli


  • Quick and homogenous fat dispersion
  • Pulling, kneading or drying time reduction
  • Speedy complete graining or drying
  • Standardisation of the product quality
  • A whiter, smoother and dim appearance
  • Reduced damages and deformation
  • Prevents water or oil separation
  • Maintained softness during storage

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Ask for our guide recipes and technical documents how to use sucrose esters in your confectionery product.

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