Sucrose esters of fatty acids (E473) - The Kitchen Lab - 100 g
Stock status
- Online stock 11 pcs.
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Information
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Sucrose esters of fatty acids are obtained by esterifying sucrose with edible fatty acids from palm oil. It can be used as an emulsifier in virtually all food products including bakery products, confectionery, cereals, dairy products, ice cream and sauces. It is often used in low-fat alternatives to compensate for the mouthfeel provided by the fat. Sucrose esters of fatty acids also provide a finer and softer texture in bakery products, stability in dairy products or sauces, and improved texture and flavor in mousse and ice cream. Besides emulsification, it has many other functions including binding air, improving texture and preventing fat or sugar crystallization. It can also make foam from alcohol. It is unique in that it can enhance other emulsifiers and improve the structure of air bubbles, prevent proteins from turning brown, prevent starches from solidifying early, prevent fat bloom in chocolate, and accelerate crystallization in fine-grained sugar confections. This ingredient is entirely plant-based and contains no GMO raw materials.
Use: Dissolve the powder in water and then add slowly to your product.
Store in a dry and cool place, out of direct sunlight. Use within 6 months of opening the package.
Ingredients: Sucrose esters of fatty acids (E473) (Emulsifier, stabilizer, thickener and gelling agent)
Nutritional value per 100g:
Energy: 3347,2kj/800kCal
Fat: 71g
Of which saturated fat: 71g
Carbohydrate: 22g
Of which sugars: 22g
Protein: 0g
Salt: 0g
Made by our friends Special Ingredients
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Delivery and freight
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Delivered article number: 5056191009266 EAN: 5056191009266
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