14 Dec 2015
Sisterna sucrose esters - Emulsion stability
Sisterna sucrose esters can be used to prepare stable oil-in-water emulsions. This video will show some aspects that will influence the emulsion stability.
Sisterna is the forerunner in the development of sucrose ester emulsifiers in Europe and the US. Our food engineers develop new applications and concepts to improve texture, stability and processing in bakery, dairy, confectionery, emulsions and numerous other applications.
Our technical sales service helps customers to find technical solutions in the development, improvement and process optimisation of food products.
For more information please visit www.sisterna.com or contact us by phone +31(0)165524730 or e-mail [email protected]