Description Sucrose Esters Are Obtained By Esterifying Sucrose With Edible Fatty Acids From Palm Oil. This Enables Them To Be Used As Emulsifiers In Virtually All Food Products. Sucrose Esters Are Used In Many Applications Including Bakery, Confectionery, Cereals, Dairy, Ice Cream And Sauces. They Are Often Used In Low Fat Alternatives To Maximize The Mouth Feel Provided By Fat. Sucrose Esters Also Provide A Finer Crumb Structure And A Softer Texture In Bakery Products, Stability In Dairy Or Sauces, And Improved Texture And Flavor In Mousse And Ice Cream. In Addition To Emulsification, Sucrose Esters Have Other Functions Including Aeration, Texturization, Protein Protection And Fat Or Sugar Crystallization. Sucrose Esters Are Unique In A Way That They Can Boost Other Emulsifiers And Improve The Air Bubble Structure, Prevent Proteins From Browning, Keep Starches From Early Staling, Prevent Fat Bloom In Chocolate, And Accelerate Crystallization In Fine Grained Sugar Confection. Other Details Dietary Attributes: Plant-Based, Non-Gmo, Gluten-Free, Kosher (Ou), Keto-Friendly Ingredient List: Sucrose Esters (From Fatty Acids) Allergen(S): None Documentation: Spec/Sds/Coa/Misc Videos Foam Culinary Techniques: A 'Magic' Ingredient For Lacey Or Creamy Foams | Wtf - Ep. 113 Light And Lacey, Or Dense And Creamy? Start With The Right Too... Sucrose Esters: Sure-Fire Surfactant. Wtf - Ep. 224 A Surfactant Lowers The Surface Tension Between Two Liquids, O... As Long As You Love Me So... Snow Globe Cupcakes Click Here For The Full Recipe And A Detailed Walkthrough: Htt... Magic Air Maker: Foam At Your Fingertips. Wtf - Ep. 229 Foam In A Snap With A Little Help From The Magic Air Maker, An... Perfect Your Cake: Stave Off Staling And Foolproof Frosting. Wtf - Ep. 277 Make That Cake Last Longer Than Just A Day Or Two Because You ...
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