Special Emulsions

Concentrated oil emulsions

Sucrose esters make it possible to create concentrated emulsions with ultra small oil droplets even with "simple" equipment like a high shear mixer. Manufacturers of e.g. omega-3, sterols or natural colours can use this technology. The emulsions are fluid to paste like and have long term stability. The emulsions can be applied in solid foods such as confectionery, but also in drinks. Even in acidic and clear drinks. 

Benefits 

  • Versatile 2-step technology 
  • Long term emulsion stability
  • Low viscous emulsions
  • Simple equipment 
  • Acidic emulsions
  • Clear emulsions

Find your local distributor >

for solid applications:
- 1% Sisterna SP70 or SP50 

for liquid applications:
- 7% Sisterna SP70 
- 6% Sisterna SP70 + 1% DATEM or lecithin (low pH)

for clear liquid applications:
- 1% Sisterna SP70
- 1% Sisterna SP70 + 1% DATEM or lecithin (low pH)

Sisterna's advice

Technical Documentation

Please request technical documentation here:

Enter your information

You will receive the information shortly.

Food - Special Emulsions - Recipes

Food - Special Emulsions - Technical Brochures

* Required fields

Other Emulsion Products

thumbnail

Mayonnaise & Dressings

thumbnail

Cream Sauce

thumbnail

Fats & Oils

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 >