Sucrose Esters are obtained by esterifying sucrose with edible fatty acids from palm oil, is multi-purpose ingredient for emulsification, foaming, and stabilization. Creates beautiful airy foams. 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.
They are often used in low fat alternatives to maximize the mouth feel provided by fat. Also have other functions including aeration, texturization, protein protection and fat or sugar crystallization.
