Other confectionery
Sucrose esters can be used in numerous confectionery products. Sisterna has developed recipes and technical information for :
- Chewing gum
- Tablets
- Candy canes
- Caramel sauce
- Syrup for muesli
Benefits
- Quick and homogenous fat dispersion
- Pulling, kneading or drying time reduction
- Speedy complete graining or drying
- Standardisation of the product quality
- A whiter, smoother and dim appearance
- Reduced damages and deformation
- Prevents water or oil separation
- Maintained softness during storage
Ask for our guide recipes and technical documents how to use sucrose esters in your confectionery product.
Sisterna's advice
