Sucrose esters - Sucresteri - 200 GR

Sugar esters of fatty acids, also defined sucresters or sucrose esters, are emulsifying compounds widely used in the food industry often together with one stabilizer to make the emulsion more stable, a little such as lecithin. FORMAT: 200 g DOSAGE: 0.01% – 0.2% FIELDS OF USE: ideal for creams, margarines, ice creams (for emulsify and stabilize), panne (to stabilize), ideal for chocolates (to thin), bread (to increase softness). -- TECHNICAL CHARACTERISTICS: Sucrose esters of the sugars of the fatty acids, are in the form of a white powder, with taste and smell neutral. They are soluble in cold water. The sucresteri in addition to having a emulsifying power, have many other properties. They interact with starches and proteins, avoid the crystallization of sugars, they have excellent aerating properties and antimicrobial properties. Method of use: To obtain air, dissolve in aqueous solution or alcohol with the help of a whisk and operate the mixer electric on the surface of the liquid. For emulsions, dissolve in aqueous solution by slowly adding them to the fat solution. Sucrose esters are an extension of the category of emulsifiers. They improve the quality and production of products finished. ICE CREAM: they are used as an emulsifier. PASTRY: they optimize the increase in volume. KITCHEN: they are used as a stabilizer and for creating dishes of molecular cuisine. MIXOLOGY: they are ideal for the preparation of arias they contain alcohol.