Technical / White Paper

Multifunctionality with sucrose esters in emulsions

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Multifunctionality with sucrose esters in emulsions

Sucrose esters of fatty acids, commonly known as sucrose esters, are a relatively new extension to the line of emulsifiers available for the European and American food market.

Sucrose esters are not only emulsifiers but have other properties as well. One such property is protein interaction, which helps manufacturers to stabilize proteins from dairy or other proteins sources.

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