28-Feb-2007 - Sisterna, specialist in Sucrose-ester emulsifier Sisterna is the world's forerunner in the research and development of high-grade sucrose esters. It possesses a wide and long-term experience and maintains an intricate sales and promotion network in Europe. Furthermore, Sisterna has developed countless...
18-Aug-2008 - Fillings typically contain 40% creamed fat. However, Sisterna offers a sensorial equivalent based on sucrose esters, which contains 6% fat. This paper includes a filling recipe and the effects of sucrose esters on density, viscosity and texture.
15-Sep-2008 - Chewy, fudge, fondant and coated tablet manufacturers can reduce production time with Sucrosilk® a blend of sucrose esters. The esters accelerate sugar crystallisation resulting in a fine fully grained candy
20-Oct-2008 - Soft, fat containing, candy can suffer from oiling, fat bloom and ultimately rancidity. Sucrosilk® effectively encapsulates the fat in the candy, which is thus less susceptible for physical/chemical reactions.
22-Sep-2008 - Stickiness, during slab formation, slitting and cutting of bars, is largely reduced by Sisterna® sucrose esters. The esters finely disperse the fat in the syrup and the production line will run smoothly
26-Nov-2008 - Soft, fat containing, candy can suffer from oiling, fat bloom and rancidity during long storage times. This all can be prevented with Sucrosilk®, an emulsifier blend based on Sisterna ® sucrose esters.
22-Apr-2009 - Creating a smooth crispy coating on a candy is a time consuming effort. Sucrose esters can gear up your panning process by shortening the drying time. This can result in a processing time reduction of up to 19%.
23-Apr-2010 - Natural colours are the trend of today. Sucrose esters make it easy to prepare highly concentrated natural colour emulsions, that can be widely used, with good stability. Simple equipment can do the job. Also suitable for omega-3 and sterols.
10-Jun-2010 - Natural colours are the trend of today. Sucrose esters make it easy to prepare highly concentrated natural colour emulsions, that can be widely used, with good stability. Simple equipment can do the job. Also suitable for omega-3 and sterols.
06-Sep-2010 - Toffee, fudge and fondant tend to harden and, if fat is incorporated, become rancid during storage. Sucrose esters stabilise the sugar matrix and encapsulate the fat, thus improving shelf life. Additionally it accelerates the production process.