New Confectionery Emulsifier Blend

Sucrosilk replaces lecithin and partly replaces gelatine. The ingredient is also used to increase the production capacity or raise the quality standard of confectionery.

09/02/06 Sisterna, supplier of Sisterna sucrose esters has launched the new emulsifier blend Sucrosilk The blend is based on a mix of sucrose esters. The carrier for the blend is powdered sugar, an ingredient that has a perfect fit in confectionery. Sucrosilk is applied in confectionery such as hard candy, chewies, cereal bars, caramel and fondant. Sucrosilk replaces lecithin and partly replaces gelatine. The ingredient is also used to increase the production capacity or raise the quality standard of confectionery. The use of Sucrosilk is diverse because the sucrose ester mix has several functionalities.

The blend is used either to improve emulsification, control sugar crystallisation or to reduce stickiness of confectionery to equipment, teeth or wrappers. These functionalities increase the production capacity or raise the quality; e.g. chewies will be whiter and softer and less likely to harden. Additionally the blend eases handling in the factory, it replaces the premixing job of sucrose esters with powder ingredients and it is easy to disperse even in hot liquids.

Sisterna write that Sucrosilk can help you economise on your ingredients. Seeding sugar or fondant can be eliminated from the recipe because the powdered sugar in Sucrosilk will do the job of the seeding crystals. The usage level of Sucrosilk in confectionery is 0.2-2.0%. In most applications Sucrosilk is able to replace other emulsifiers in the ratio 1:1. Two Sucrosilk blends are available, Sucrosilk HP10 and Sucrosilk MP10, each containing different combinations of sucrose esters dedicated to different types of confectionery.

Grained products such as chewies, fudge and fondant can benefi t from the effect Sucrosilk MP10 has on sugar crystallisation. Crystallisation is speeded up, thus reducing graining time. A low average crystal size contributes to long stability and soft texture. Sticky confectionery, e.g. cereal bars and caramels, adhere less to surfaces when Sucrosilk HP10 is applied. The result is less frequent cleaning of production equipment thus longer production runs. Consumers will notice a reduced stickiness to teeth. Fondant, hard candy, caramel and chewies often contain fat. Sucrosilk HP10 offers excellent emulsifying and stabilising properties and prevents fat oozing.

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