Applications

* Ice cream, ice milk, ice cream layer in cake, frost.

Effects

* Sucrose esters can make fats fully emulsified and dispersed, and provide a delicate taste.
* Sucrose esters can promote volume expansion.
* Sucrose esters can reduce freezing time, prevent excessive crystal growth, and enable a uniform inside and a smooth outside.
* Sucrose esters can increase the resistance to melt.

Recommended grades and dosage

* For ice cream products, use SE11 ~ 15 with appropriate iodine values and dosage of 0.1 to 0.3%.
* For ice milk and frost products, use SE7 ~ 11 and dosage of 0.1 ~ 0.3%.

Application Recommendations

* Blending sucrose esters with monoglycerides can achieve ideal synergy.
* Blending sucrose esters with colloidal microcrystalline cellulose can significantly enhance the foam stability and anti-melting capacity of ice cream.