How do Sisterna sucrose esters function as an emulsifier in the presence of (large quantities of ) acids, salt or alcohol?
Sisterna sucrose esters are fairly stable at low pH values, elevated salt concentrations and alcohol containing emulsions. An adjustment of the processing of the emulsion is in most cases sufficient to prevent flocculation of the sucrose esters, and to ensure their emulsifying properties. The best way to process emulsions is to add the acidic components, the salt and the alcohol after emulsification. The sucrose esters are absorbed at the oil-water interface, and protected against acid, salt or alcohol.
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