Vegan barista product
Two different companies have launched a vegan barista-product with sucrose esters. Havredals in Sweden, and Koko from UK. Sucrose esters can be used to emulsify the fat, give a white colour, facilitate foaming, create a fine white foam, and to stabilise the whitener in the coffee.
Valsoia in Italy launched a vegan ice with sucrose esters. Sucrose esters can be used to emulsify the fat, ensure a quick and high overrun, and to give a nice clean flavour release, and nice eating properties.
Dr. Oetker in Ireland launched an icing with sucrose esters. Sucrose esters can be used to keep the sugar crystals small and numerous, giving a smooth, stable and dry texture that is not sticky. The product contains quite some fat, so sucrose will also help in keeping the fat finely divided in the product.