Sisterna's sucrose esters are especially suitable for plant-based products, such as milk alternatives and vegan ice cream.
The high HLB value of sucrose esters (up to 16) significantly lowers surface tension, which results in the easy formation of very small oil droplets, thus ensuring stability and whiteness.
Sucrose esters also have the ability to keep particles in suspension, and prevent tightly packed layers of particles forming on the bottoms of packages. Drinks with sucrose esters are easy to shake to a homogenous whole. Proteins in many plants are sensitive to coagulation near their isoelectric points.
Sucrose esters protect the plant proteins, as well as caseinate, from coagulation caused by low pH levels and/or heat. The picture shows an almond drink with and without sucrose esters. The reference has a buttermilk-like structure because of the coagulated proteins. The beverage with Sisterna SP70 is much smoother.
Sisterna sucrose esters demonstrate excellent properties in conventional ice cream, and it has been proved that they have similar effects in its vegan equivalent. The esters are:
?? easy to mix
?? able to emulsify the fat phase into the water phase
?? short-ageing, with quick and high overrun
?? an excellent way to release flavour.
Visit Sisterna's booth (08.0R14) at Fi in Frankfurt for some delicious, all-vegan ice cream with topping and sprinkles.
