Fats & Oils
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.
- Increased water absorption
- Increased creaming value
- Anti-spattering agent
- Suppresses fat crystallization
- Delays rancidity
- Low viscous o/w-emulsions
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1.0% Sisterna SP50 or Sisterna SP70 (o/w-emulsion)
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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.
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