Technical / White Paper

Pick up your fondant with sucrose esters of fatty acids

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This Technical / White Paper has been written by Sisterna B. V. , and any views and opinions expressed do not necessarily reflect those of www.bakeryandsnacks.com

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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