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. 


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

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

Sisterna's advice