Why should I use sucrose esters to stabilise an emulsion and not thickeners like starches or gums?
In Mayonnaise (80% fat) egg yolk is the natural emulsifier. In egg yolk free mayonnaise there is not much water available for stabilisers or thickeners, therefore emulsifiers are necessary and sucrose esters do the job very well. In low fat mayonnaise thickeners are used to stabilise but still the emulsion is unstable, a higher dosage of thickeners will result in an unwanted texture (glue).
