Ice Cream

Ice cream requires opposite functionalities from an emulsifier. That is why a combination of different emulsifiers will give the best result.


In the liquid mix, an emulsifier with a high HLB value (like sucrose esters) is best. Sucrose esters will quickly replace the proteins from the fat globule (aging can be shorter). The mix is stable; no fat separation.


When the product is aerated, the emulsion should be destabilized slightly, in order to form a fat-network around the air cells. Emulsifiers with a low HLB value are more suitable for this part.

The best results are reached by combining sucrose esters with low HLB emulsifiers like MDG.


Besides technical benefits, sucrose esters will give ice cream a fresh, and less greasy mouthfeel. Flavours will be much more pronounced. 


Our sucrose esters can be used in dairy ice as well in vegan ice. The benefits are the same; excellent emulsification, shorter ageing time, quick and high overrun, good texture and nice eating properties.


  • Shorter aging time
  • Stable liquid mix
  • Easy aeration
  • Improved flavour release
  • Vegan possible 

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0.2 – 0.4% Sisterna SP70 
option to combine with a de-stabilizing emulsifier

Sisterna's advice