Breaking News on Industrial Baking & Snacks

Products > White / Technical Paper

Pick up your fondant with sucrose esters of fatty acids

Published: 07-Jun-2010 | Format: PDF file | Document type: White / Technical Paper
Related applications: Ingredients

Either icing or fondant is preferably very white, non-sticking and stable under various conditions. Sucrose esters, and their effect on sugar crystallisation, establish a very stable sugar matrix with exactly these properties.

Supplier's Info Centre