Technical / White Paper

Sucrose esters, not a ‘sweet’ solution

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Sucrose esters, not a ‘sweet’ solution

Sucrose esters of fatty acids, commonly known as sucrose esters, and sucrose oligo esters are a relatively new extension to the line of emulsifiers available for the American food market. They are mostly used in bakery, confectionery, desserts and special emulsions.

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