Sucrose esters are versatile emulsifiers offering a multitude of culinary options including:
In baked goods, with the use of sucrose esters, a softer texture can be attained, as well as a more refined crumb.
The texture of mousses and ice cream can be improved with sucrose esters.
Sucrose esters can help prevent blooming in chocolate.
Crystallization in sugar confections can be protected and aerated using sucrose esters.