Sucrose esters, also known as sucresters or E473, are mainly used to improve the texture, stability and durability of food products. They are derived from the chemical combination of sucrose (common sugar) and fatty acids from natural sources such as palm oil, coconut oil or sunflower seed oil.

These esters are used in various sectors of the food industry, including the production of ice cream, cocktails, and other food products. In ice cream, for example, sucrose esters are used as emulsifiers to stabilize the mixture and prevent the formation of ice crystals, thereby improving the texture and creaminess of the final product. This helps to ensure smoother and more uniform ice cream.

In cocktails, sucrose esters can be used as emulsifying agents to blend fat-based ingredients or to improve the texture and appearance of drinks. They can also be used as stabilizers to prevent the separation of insoluble ingredients or to give the drink a more homogeneous appearance.

SaporePuro of Turin is a sucresteri packaging company, offering a range of high-quality products for the food industry. The company is committed to ensuring that its products meet strict food safety and quality standards.

To use sucrose esters, the recommended doses and manufacturer's directions must be followed. They can be added directly to ingredients during food preparation or incorporated into specific premixes. It is important to follow the appropriate guidelines and comply with local regulations regarding the use of food additives.

In general, sucrose esters are considered safe for human consumption when used as directed. 

Formato: 50gr - 200 gr - 1Kg

Fields of use: ideal for creams, margarines, ice creams (to emulsify and stabilize), creams (to stabilize), ideal for chocolates (to thin), breads (to increase fluffiness).

For "airs," dissolve in aqueous or alcoholic solution with the help of a whisk and operate the electric whisk on the surface of the liquid. For emulsions, dissolve in aqueous solution by slowly adding them to the fatty solution. Sucrose esters are an extension of the emulsifier category. They improve the quality and production of finished products.

GELATERIA: they are used as an emulsifier.

PASTRY: they optimize the increase in volume.

COOKING: They are used as a stabilizer and for creating molecular cooking dishes.

MIXOLOGY: they are ideal for preparing airs that contain alcohol.