(Vegan) Cream Sauce
Dairy proteins
In most sauces proteins, such as milk powder or whey powder, are used for emulsification and stabilisation. Also double cream is added to improve the creaminess of the sauce. During pasteurisation or sterilization, Maillard reaction can take place between proteins and sugars, resulting in the formation of a brown-greyish colour. This is an important problem in cooking cream sauces like mushroom sauce.
Sucrose esters
Sucrose esters are beneficial for two properties; in case oil or fat is used in the recipe it can emulsify both components. Additionally it can (partly) replace dairy proteins and protect the remaining proteins. The advantage is that acid or heat coagulation or Maillard reactions of proteins can be avoided or minimised. When sucrose esters are used to replace all dairy proteins vegan, white and stable sauce can be created.
Benefits
- (partly) replace dairy proteins
- Improved emulsion stability
- Improved heat stability
- Protein protection
- Maintaining a white sauce
- Prevention of lumping and skin formation
- Vegan possible
0.2-0.5% Sisterna SP70
Sisterna's advice
Other Emulsion Products
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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.