New emuslifier targets confectionery applications

By Anthony Fletcher

- Last updated on GMT

Related tags Liquid Confectionery

A new emulsifier blend based on a mix of sucrose esters has been
launched with the UK confectionery market in mind.

The product, called Sucrosilk, is designed to replace lecithin and partly replace gelatine.

Ingredients supplier S. Black claims that an ideal carrier for the blend is powdered sugar, making Sisterna's Sucrosilk product a perfect fit for a wide variety of confectionery applications.

Recent figures from Frost & Sullivan show that emulsifiers, along with fat replacers, are leading growth in the food additive industry: since 2001 the market value of emulsifiers rose by some 5.6 per cent.

Emulsifiers are used by food makers to reduce the surface tension between two immiscible phases at their interface - such as two liquids, a liquid and a gas, or a liquid and a solid - allowing them to mix.

Sisterna says that Sucrosilk can be used in confectionery such as hard sweets, chews, cereal bars, caramel and fondant. The ingredient can also be used to increase the production capacity or raise the quality standard of confectionery.

The company says that the use of Sucrosilk is diverse because the sucrose ester mix has several functionalities.

"Sucrosilk can help you economise on your ingredients,"​ said the company in a statement. "Seeding sugar or fondant can be eliminated from the recipe because the powdered sugar in Sucrosilk will do the job of the seeding crystals."

The firm says that the usage level of Sucrosilk in confectionery is 0.2 to 2.0 per cent. In most applications Sucrosilk is able to replace other emulsifiers in the ratio 1:1.

Two Sucrosilk blends are currently available, Sucrosilk HP10 and Sucrosilk MP10, each containing different combinations of sucrose esters dedicated to different types of confectionery.

Related topics Ingredients

Related news

Show more

Related products

show more

Bun quality issues? Let us help

Bun quality issues? Let us help

Content provided by Corbion | 03-Jan-2024 | Insight Guide

Most bakeries occasionally struggle with bun quality, from low product volume to crust issues and grain/cell problems. The good news is that most bun quality...

Plant-based prowess

Plant-based prowess

Content provided by ADM: Innovation that Feeds the Future | 18-Oct-2023 | Case Study

Today, a unique challenge faces food producers. As plant-based awareness grows, consumers are becoming more conscientious of what they eat and how it fuels...

Tomorrow’s bakery shortenings. Today.

Tomorrow’s bakery shortenings. Today.

Content provided by Cargill Oils | 10-Oct-2023 | White Paper

“The Next Generation of Bakery Shortenings” addresses the challenges of today’s functional issues and consumer taste preferences. To say bakery fats are...