Product derived from the esterification between sucrose and fatty acids.

Properties: Emulsifier.
How to use: It will dissolve in the aqueous part of the processing and then it will be added to the rest.
Application: Any liquid with a part of water.
Remarks: Allows hot and alcoholic airs.
Elaborations: Increase in the volume of bread doughs and biscuits / Stabilization of lactic mixtures / Ice creams / Pastry creams / Aires