Sucrose esters are not sweet, but they can be a great benefit for sugar reduced candy. Especially for the grained variants. Sucrose esters promote crystallisation of sucrose as well as polyols. Several reduced sugar recipes are developed with Sisterna sucrose esters, like chewies, hard panning, and fondant.
4704 RK, Roosendaal
Emulsifiers and Emulsifier Systems
Sisterna is established in 1992 as a joint venture of DKS Co. Ltd. (Japan) and Royal Cosun (the Netherlands).
Sisterna imports the sucrose esters of DKS into the Netherlands where the warehouse and office are located. Our sucrose esters are promoted under the brand name ‘Sisterna'. Our main market is the Western Hemisphere with a focus on Europe and North America. Sisterna has an extensive network of exclusive distributors specialized in marketing and distributing a unique range of high quality, non-ionic emulsifiers and covering more than 35 countries worldwide.
Sisterna sucrose esters and sucrose oligo esters are widely used as additives in confectionery, bakery, dairy & desserts and in general in all sorts of emulsions.
Sisterna sucrose esters are used for numerous functions in food products. The basic function of sucrose esters is emulsification but they are often choosen for their secondary functions. Some examples are the delayed staling of bakery products, the promotion of an extra fine sugar crystal matrix in candy or the creation of extra smooth delicious whipped mousse or ice cream.