Sucrose ester has a wide range of applications in traditional cooking such as bakery, confectionery, cereals, dairy, ice cream and sauces. Sucrose esters are commonly used to improve the texture in low fat alternatives. Sucrose ester generates a finer texture in bakery products, stabilizes dairy and sauces and improves de texture of ice creams and mousses.
Sucrose ester is classified as an emulsifier but it is usually also used to improve texture, aeration, protein protection and sugar crystallization.
Sucrose ester is similar to water so when emulsifying oils with watery mediums, sucrose ester needs to be dissolved in water first before mixing with the fatty medium.
Sucrose ester is equivalent to Sucro by Texturas.