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Sisterna SP70

Sucrose esters of fatty acids, commonly known as sucrose esters, and sucrose oligo esters are a unique group of emulsifiers. Sucrose esters are obtained by esterifying sucrose with methyl fatty acids. By varying the degree of esterification of the sucrose molecule it is possible to obtain emulsifiers with HLB values ranging from 1 up to 16.

Functions: Emulsifier

Labeling Claims: Kosher

Physical Form: Powder

End Uses: Cereal Bars, Desserts, Dressings, Filling Applications, Ice Cream, Sauces

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Knowde Enhanced TDS

Identification & Functionality

Chemical Family
Food Ingredients Functions
Technologies

Features & Benefits

Labeling Claims

Applications & Uses

Properties

Physical Form
Taste
Neutral
Appearance
Off-white powder with neutral taste and odor
Insoluble in
Coconut oil
Soluble in
Water Ethanol and Glycerol

Regulatory & Compliance

Regulation
  • Complies with EU directive 231/2012 of 09.03.2012 and FDA regulations 21CFR172.859

Packaging & Availability

Packaging Type

Storage & Handling

Shelf Life
36 months
Stability
Store dry, temperature between 5 - 35°C
Shelf Life

36 months in its original unopened packin