New emuslifier targets confectionery applications

By Anthony Fletcher

- Last updated on GMT

Related tags: Liquid, Confectionery

A new emulsifier blend based on a mix of sucrose esters has been
launched with the UK confectionery market in mind.

The product, called Sucrosilk, is designed to replace lecithin and partly replace gelatine.

Ingredients supplier S. Black claims that an ideal carrier for the blend is powdered sugar, making Sisterna's Sucrosilk product a perfect fit for a wide variety of confectionery applications.

Recent figures from Frost & Sullivan show that emulsifiers, along with fat replacers, are leading growth in the food additive industry: since 2001 the market value of emulsifiers rose by some 5.6 per cent.

Emulsifiers are used by food makers to reduce the surface tension between two immiscible phases at their interface - such as two liquids, a liquid and a gas, or a liquid and a solid - allowing them to mix.

Sisterna says that Sucrosilk can be used in confectionery such as hard sweets, chews, cereal bars, caramel and fondant. The ingredient can also be used to increase the production capacity or raise the quality standard of confectionery.

The company says that the use of Sucrosilk is diverse because the sucrose ester mix has several functionalities.

"Sucrosilk can help you economise on your ingredients,"​ said the company in a statement. "Seeding sugar or fondant can be eliminated from the recipe because the powdered sugar in Sucrosilk will do the job of the seeding crystals."

The firm says that the usage level of Sucrosilk in confectionery is 0.2 to 2.0 per cent. In most applications Sucrosilk is able to replace other emulsifiers in the ratio 1:1.

Two Sucrosilk blends are currently available, Sucrosilk HP10 and Sucrosilk MP10, each containing different combinations of sucrose esters dedicated to different types of confectionery.

Related topics: Processing & Packaging, Ingredients

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