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Confiserie du Nord already has this sour confectionery with sucrose esters on the market for some time. Sucrose esters can help in emulsification of the fat and with the speedy crystallisation of the sugar.

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Upfield has a new packaging for their whipping cream with sucrose esters. The sucrose esters can help in keeping the product liquid during shelf life. They also ensure a quick and high overrun and a fine foam.