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.
Premier Foods launched a custard with sucrose esters. Canned custard undergoes a fierce heat treatment, which is a challenge for any emulsion. The vegan custard lacks dairy proteins, so an alternative emulsifier is needed. Sucrose esters can keep the fat globules small during sterilisation and (long) shelf life. As the custard contains little fat (ca. 3%), the small fat globules, make the custard creamy and opaque.
M&S launched churros with sucrose esters. The sucrose esters are in the churros (not in the sauce or sprinkles) and are probably there to create a high volume and to keep the churros tender for a longer time. Sucrose esters delay gelatinisation and retrogradation of starch, which is very beneficial for all bakery wares.
Vivident launched a sugar-free chewing gum with sucrose esters. Sucrose ester can be used in the gum base and the coating. In the coating, sucrose esters have a strong whitening effect. Xylitol (the tooth-friendly alternative for sucrose) has a yellowish colour, and with the ban of TiO2, sucrose esters can bring a nice white colour.
LSC Roastery launched a canned iced coffee with sucrose esters. The instruction is to gently shake the can before opening, so a foam is created on top of the coffee. Sucrose esters can create a fine white foam, and stabilise the created air bubbles. Next to this, they can also stabilise the proteins against coagulation in the coffee.