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.


  • 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)

Sisterna's advice