Fats & Oils
Frying sprays
Some frying sprays are oil-in-water emulsions, in those applications sucrose esters are added to stabilise and create the o/w-emulsion and to ensure that the emulsion is low viscous.
Benefits
- Increased water absorption
- Increased creaming value
- Anti-spattering agent
- Suppresses fat crystallization
- Delays rancidity
- Low viscous o/w-emulsions
1.0% Sisterna SP50 or Sisterna SP70 (o/w-emulsion)
Sisterna's advice
