Technical / White Paper

Pick up your fondant with sucrose esters of fatty acids

Format: PDF file | Document type: Technical / White Paper | Promoted Content

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Pick up your fondant with sucrose esters of fatty acids

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.

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