Sisterna sucrose esters in food - Emulsion stability

Sisterna sucrose esters can be used to prepare stable oil-in-water emulsions. This video will show some aspects that will influence the emulsion stability.
Sisterna is the forerunner in the development of sucrose ester emulsifiers in Europe and the US. Our food engineers develop new applications and concepts to improve texture, stability and processing in bakery, dairy, confectionery, emulsions and numerous other applications.
Our technical sales service helps customers to find technical solutions in the development, improvement and process optimisation of food products.
For more information please visit www.sisterna.com or contact us by phone [phone] or e-mail [e-mail]

[@balungilezulu9752]

Wow! Thank you..

[@hithamhh606]

Hi, I would like to thank you for this wonderful video and I would like to ask you about the best food emulsifier for palm oil and what is the ratio of emulsifier to oil

[@SisternaBV]

Dear Hitham HH, Thank you for your comment and your kind words. Coudl you please send an email to [e-mail] with your question? We will be able to bring you in contact with the right person to help you out. Thank you.

[@ryanaudwinto6762]

hello,, how can i get this emulsifier in indonesia? i am making a floor cleaner with pine and citronella oil based. maybe this will help make my emulsion more stable