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Sisterna -
Sisterna - Sisterna sucrose esters efficiently reduce the surface tension of water which eases the aeration of whipped products such as mousse or toppings.
Sisterna - Sisterna sucrose esters in combination with mono and diglycerides (DMG) can create Ice cream with an improved flavour profile an heat shock stability. The vanilla flavour attributes vanillic, creamy, buttery and phenolic are improved.
Sisterna - Sisterna sucrose oligo esters are used as a lubricant in tablets and can replace Magnesium stearate. This product is used in Japan where it is known for its neutral taste and excellent hardness.
Sisterna - Sucrose oligo ester applied as a release agent for tabletting.
Sisterna - Sucrose ester (E473) emulsifier HLB 16 which is applied in ice cream and works as a solubiliser for o/w-emulsions.
Sisterna - Emulsifier paste, works as a whipping agent and improver in cake.
Sisterna - Sucrose oligo ester HLB 1 which is applied in chocolate to reduce yield stress and viscosity and in spreads.
Sisterna - Sucrose oligo ester HLB 2 which is applied in chocolate to reduce yield stress and viscosity and in spreads.
Sisterna - Sucrose ester (E473) emulsifier HLB 6 which is applied in fat fillings, confectionery.
Sisterna - Sucrose ester (E473) emulsifier HLB 11 which is applied in bakery products, fillings, fondant, confectionery, o/w-emulsions.
Sisterna - Sucrose ester (E473) emulsifier HLB 15 which is applied in bakery products, ice cream, desserts, dressings, dairy, cereal bars and o/w-emulsions.
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