Vegan gummies with vitamins – UK
Sucrose esters are assumed to be used to emulsify the oils and vitamin D. As vegan gummies do not contain gelatine—which has some emulsifying properties—a strong emulsifier is required before the pectin sets.
Paper mints – Poland
Sucrose esters are likely applied to emulsify the mint oil.
Sauce light – shelf stable – Netherlands
Sucrose esters are likely used to emulsify the fat. Although there is less than 1% fat, it is important to divide this into very small droplets to ensure stability, a white colour and a creamy mouthfeel.
Vegan cooking and whipping cream – Vandemoortele
Sucrose esters appear to be used to emulsify the fat in the package and to facilitate aeration. They are combined with alpha-tending emulsifiers that destabilise the emulsion during whipping.
Cheese dip / sauce – Spain
Sucrose esters are presumably added to achieve effective fat emulsification, which is crucial in a semi-liquid product with a long shelf life. They may also help keep the proteins dissolved and the texture smooth.
Fresh soup – Netherlands
Sucrose esters are likely added to emulsify the fat into very small oil droplets. This is especially important in a liquid product packed in a transparent container, where visible fat separation would negatively affect appearance.
Toffee candy – Italy
Sucrose esters are commonly used to emulsify the fat, stabilise proteins and contribute to a clean, fresh taste. As glucose syrup does not crystallise, sucrose esters are not expected to influence crystallisation in this product.
Icing for decoration of Gingerbread – Spain
Sucrose esters are only present in the yellow icing, most likely because this colour is oil-soluble and therefore requires effective emulsification. In addition, sucrose esters can improve sucrose crystallisation, resulting in a smooth and stable structure.
Vegan caramels on sweet pastry – Sainsbury UK
Sucrose esters are likely incorporated to create a fine, stable texture that remains soft and pleasantly chewable. Compared to lecithin, sucrose esters contribute to a cleaner, fresher caramel flavour.
Filled mini pancakes – Hungary
Sucrose esters are included in the pancakes, most likely to ensure a stable, airy batter. They facilitate baking without sticking and result in a more flexible, aerated pancake. Shelf life is extended due to inhibition of staling.