IDM ¦ Ingredients
Sisterna
Sucrose esters in ice cream
Author: Lia Bax, Product & Salesmanager Food, Sisterna B.V. The Netherlands
Sisterna sucrose esters are
emulsifiers with unique and
powerful functionalities. Not
only are they very effective oilin
water emulsifiers, they also
interact with proteins, and facilitate
aeration. These are just of few of the
numerous benefits of using Sisterna sucrose
esters.
In the area of ice cream there are
three different products that we can focus
on for sucrose esters; Industrial ice
cream, artisanal ice cream and vegan ice.
Sisterna sucrose esters in ice cream:
• Excellent clean eating properties
• Improved flavour release
• Reduction of ageing time
• High overrun at low dosages
• Reduction of aeration time
• Homogeneous melting properties
• Cold processing possible in ice cream
powder
Industrial ice cream
The requirements for ice cream are very
diverse. Consumers require certain eating
characteristics or a specific flavour
profile. The producer requires quick
and easy production. Quality assurance
requires a product that can withstand
temperature fluctuations. All these requirements
are related to the choice
of emulsifier, and so a combination of
emulsifiers is often used. Emulsifiers
improve the distribution of the fat globules
and, during aeration/freezing, the
destabilisation and agglomeration of
fat globules. Furthermore, emulsifiers
affect the amount of air incorporated
and reduce shrinkage during storage. A
finished ice cream depends on the right
choice of emulsifiers for its texture,
dryness and melting properties.
Aging time
Sucrose esters reduce ageing time effectively
as they can quickly replace the proteins
from the fat globules (where cream is
used as the fat source). Sucrose ester molecules
are smaller than proteins and have
stronger surface activity. Reduction of ageing
time can save hours in the production
process.
Overrun
Sucrose esters as powerful aerating agents
ensure a quick overrun and a stable prod-
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