Sucrose Fatty Acid Ester

FOOD INTRODUCTION:

Sucrose esters are obtained by esterifying sucrose with edible fatty acids from palm oil. This enables them to be used as emulsifiers in virtually all food products. Sucrose esters are used in many applications including bakery, confectionery, cereals, dairy, ice cream and sauces. They are often used in low fat alternatives to maximize the mouth feel provided by fat. Sucrose esters also provide a finer crumb structure and a softer texture in bakery products, stability in dairy or sauces, and improved texture and flavor in mousse and ice cream. 

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