Fats & Oils

Frying sprays

Some frying sprays are oil-in-water emulsions, in those applications sucrose esters are added to stabilise and create the o/w-emulsion and to ensure that the emulsion is low viscous.

Benefits 

  • Increased water absorption
  • Increased creaming value
  • Anti-spattering agent
  • Suppresses fat crystallization
  • Delays rancidity
  • Low viscous o/w-emulsions

Find your local distributor >

1.0% Sisterna SP50 or Sisterna SP70 (o/w-emulsion)

Sisterna's advice

Technical Documentation

Please request technical documentation here:

Enter your information

You will receive the information shortly.

Food - Fats & Oils - Technical Brochures

* Required fields

Other Emulsion Products

thumbnail

Mayonnaise & Dressings

thumbnail

Cream Sauce

thumbnail

Special Emulsions

Find Your Local Distributor

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. 

FIND YOUR LOCAL DISTRIBUTOR >