- Functions:Emulsifier
- Labeling Claims:Kosher
- Physical Form:Powder
- End Uses:Desserts, Icing, Sauces, Dressings, Filling Applications, Cereal Bars
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.