Mayonnaise & Dressings
Sucrose esters are emulsifiers that could be such an alternative to egg yolk. They are cold water soluble and thus suitable for cold emulsification as well as a hot emulsification process. What makes sucrose esters exceptional is their high HLB value which helps creating very small oil droplets. This results in a very white stable sauce with a creamy mouth feel and a mild taste. This functionality of is particularly valuable for making a low fat sauce without decreasing the creaminess. With the ability to replace egg yolk and dairy proteins it is possible to create vegan sauces and dressings.
Benefits
- Fully replace egg yolk
- Very small oil droplets
- Improved emulsion stability
- Creamy mouth feel
- ‘Mild' taste
- Vegan possible
0.4-1.0% Sisterna SP50/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.