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Sisterna SP70
- Chemical Family
- Sucrose Esters
Sucrose esters of fatty acids, commonly known as sucrose esters, and sucrose oligo esters are a unique group of emulsifiers. Sucrose esters are obtained by esterifying sucrose with methyl fatty acids. By varying the degree of esterification of the sucrose molecule it is possible to obtain emulsifiers with HLB values ranging from 1 up to 16.
Properties
- Physical Form
- Powder
Product families
Applications
Food & Nutrition — Food
- Bakery
- Cereals & Snacks
- Confectionery
- Dairy
- Desserts & Fruit Preparations
- Savory & Culinary
Product Families
Food Ingredients — Texture & Consistency
- Emulsifiers
Other characteristics
- End Uses
Cereal Bars, Desserts, Dressings, Filling Applications, Ice Cream, Sauces
- Functions
- Emulsifier
- Labeling Claims
- Kosher
- Taste
- Neutral
- Markets
- Food & Nutrition
- Appearance
- Off-white powder with neutral taste and odor
- Regulation
Complies with EU directive 231/2012 of 09.03.2012 and FDA regulations 21CFR172.859
- Shelf LIfe
- 36 months
- Soluble In
- Water Ethanol and Glycerol
- Insoluble In
- Coconut oil
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Boxes
- Cartons
- Food Ingredients Features
- Antimicrobial
- Neutral Taste
- Reduced Stickiness
- Suitable for Vegans
- Suitable for Vegetarian Foods
- Food Ingredients Functions
- Emulsifier
- Certifications and Compliance
- FDA Compliant
- FSSC 22000
- ISO 9001
- Kosher
- RSPO MassBalance Certified
- Food and Nutrition Applications
- Cereal Bars
- Desserts
- Dressings
- Filling Applications
- Ice Cream
- Sauces
