Applications 
* Milk, reconstituted milk, flavored milk, yogurt, soy milk, cocoa milk.
* Milk powder, soy milk powder, coffee mate, condensed milk, whipped cream.
* Milk drinks.

Effects
* For milk products, sucrose esters can stabilize and disperse milk fats and prevent stratification, maintain milk protein’s stability during pasteurization, avoid browning, and provide a delicate taste for skim milk. 
* For yogurt products, sucrose esters can make pulp mixed well with yogurt clots and avoid bubbles or stratification.
* For milk powder products, sucrose esters can increase their water solubility and accelerate dissolution, avoid moisture absorption and agglomeration. 
* For soy milk products, sucrose esters can remove the bad taste, fully emulsify and disperse fat components, and keep the soy protein stable during sterilization from denaturation or sedimentation.
* For milk drink products, sucrose esters can increase the emulsion stability of fat components, prevent oil separation, and avoid protein’s possible denaturation during sterilization. High concentration sucrose esters can inhibit the growth of thermophile bacteria and extend shelf life.

Recommended grades and dosage
* For milk and yogurt products, use SE15 and dosage of 0.1 ~ 0.2%.
* For milk powder products, use SE15 and dosage of 0.5 ~ 1.5%.
* The milk drink products, use SE11 ~ 15 and dosage of 0.1 ~ 0.3% (normal use), 0.5 ~ 1.0% (antibacterial).

Application Recommendations
* For dairy products and drinks, it is suitable to blend sucrose esters with monoglycerides, and use with microcrystalline cellulose, carrageenan, pectin, PGA and other thickeners.
* For yogurt, it is suitable to use the blend of sucrose esters and polyglycerol.