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Quark Sweet Loaf


Leipomo Salonen in Finland launched a sweet bread/cake with sucrose esters. It is a product with long shelflife, and no too much fat. This makes it challenging to keep the texture tender and fresh. Sucrose esters help in creating a fine tender crumb with high volume. During shelf life the texture remains soft and tender for a long time.

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Churros


Marks & Spencer launched churros with sucrose esters. It is a chilled product. Sucrose esters can have multiple functionalities in these fried products. Sucrose esters ensure fine air incorporation, which is important, as the bubbles are expanded drastically during frying. Also their interaction with starch can play a role; with sucrose esters the gelatinization as well as the retrogradation are delayed.

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Barista Oat Drink


Marks & Spencer launched a vegan milk for frothing. Sucrose esters strongly decrease the surface tension between water and air and therefore facilitate the aeration of this oat-milk. With sucrose esters, the foam will be very fine and white. Besides this, sucrose esters can also protect the oat-proteins from coagulation due to the acidity and the high temperature of the coffee.

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Vegan meal with carbonara sauce

Rebl Chef in the Netherlands launched a plant base pasta carbonara with sucrose esters in the sauce. Sucrose esters emulsify the fat in this sauce. In the original carbonara sauce dairy proteins and/or egg yolk can be used to emulsify the fat. In a vegan alternative a strong emulsifier like sucrose ester is needed to do this job. With sucrose esters this sauce remains stable, smooth and white.