Technical / White Paper

Freshen your soft candy with sucrose esters of fatty acids.

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Freshen your soft candy with sucrose esters of fatty acids.

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.

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