Used at low inclusion rates, Sucrose Esters — also known as Sugar Esters — support improved emulsion stability, help manage viscosity during processing, reduce stickiness, inhibit crystallisation, and extend shelf life.
Their versatility makes them especially useful in bakery, dairy applications such as whipping cream, and plant-based formulations where both functionality and label considerations are important.
Available in conventional quality. Please enquire for further information on organic availability or suitable alternatives.
- Sugar confectionary
- Chocolate confectionary
- Milk-based and dairy alternatives
- Fine baked goods
- Dairy (ice cream, whipping cream & aerated systems)
- Fillings & spreads
- Powdered products & protein systems
