sugar, beet sugar and RSPO certified MB grade palm oil. In addition to perfectly fulfilling their emulsifying function, Sisterna's fatty acid sucroesters are the only emulsifiers to have the advantage of additional functionalities. For example, to aerate your dough, to protect proteins or to prevent a product from sticking. Able to improve the crystallization of sugar to make a product brighter, smoother and whiter, Sisterna fatty acid sucroesters will be ideal to replace titanium dioxide
FATTY ACID SUCROESTERS: Emulsifier
Sucroesters or fatty acid sucroesters or E473
Bakery, confectionery, icing, emulsions, dairy products and dairy alternatives, etc...