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Slim down your fat filling with Sisterna sucrose esters |
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Format - PDF file
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Fillings typically contain 40% creamed fat. However, Sisterna offers a sensorial equivalent based on sucrose esters, which contains 6% fat. This paper includes a filling recipe and the effects of sucrose esters on density, viscosity and texture. |
06-Apr-2006 - A new emulsifier blend based on a mix of sucrose esters has been launched with the UK confectionery market in mind.
13-Feb-2006 - A new emulsifier blend for confectionery, called Sucrosilk, replaces lecithin and partly replaces gelatine.