Vegan Chocolate Mousse
Sucrose esters are very neutral in taste and odour, so the mousse will have a nice clean taste.
Fondant
The Bakery at Asda launched a cake with sucrose esters in the white icing. Sucrose esters create smaller sugar crystals and a stable crystal matrix with a good capillary effect. The fondant is dry, with good shape retention. Fondant with sucrose esters has a smooth and soft texture, good stability and no growth of crystals. In this fondant is also some fat, so sucrose esters are probably also used to emulsify the fat.
Children syrup
Heidi Pharma launched a healthcare syrup for children with sucrose esters. The syrup contains omega-3 oil, so a powerful emulsifier is needed to keep the emulsion stable for a long time. Sucrose esters with a high HLB value are the most powerful O/W emulsifiers on the market.
Sorbet Ice Balls
SIA Rūjienas in Latvia launched sorbet ice balls with sucrose esters. With no fat in the recipe, sucrose esters create a high overrun quickly, they give a fine structure with smaller crystals, and finally, sucrose esters ensure warmer eating properties because of smaller/more air cells, with improved melting behaviour.