Carrefour in France launched a galette with appel and caramel that contains sucrose esters. The sucrose esters are in the caramel. Caramel contains fat, and sucrose esters are excellent emulsifiers that keep the fat finely dispersed in the caramel sauce.
Letz Sushi in Denmark launched a dressing with sucrose esters. The dressing contains 21% fat and has a low viscosity, so it needs a strong emulsifier to keep the oil droplets small. The smaller the oil droplets, the lower risk of creaming and coalesence.
Cascina Biraga launched a lemon sorbet in Italy with sucrose esters. Sorbet hardly contains fat, so the sucrose esters are used to aerate the sorbet. Sucrose esters effectively lower the surface tension between water and air, fascilitating aeration.
WellSana launched a cake with sucrose esters in the glazing. Sucrose esters have the unique property to improve sugar crystallisation, resulting in stable and small crystals, keeping the glazing soft and smooth. Sucrose esters can also emulsify the fat in the glazing.