Sucro ester is an emulsifier derived from sucrose. Due to its high stability as an emulsifier, Sucro is widely used in Japan to prepare oil in water type emulsions for use in confectionery and dessert recipes. Sucro is also known for its effective aerating properties, used to improve texture, protein protection (protein from browning), keeps starches from staling, and sugar crystallization (prevents fat bloom in chocolate and accelerates crystallization in sugar confection). This Sucro by Texturas comes from Albert and Ferrán Andrià – highly praised creative chefs of the world-renowned El Bulli restaurant in Catalonia, Spain.
Suggestions: Sucro must first be dissolved in water prior to use. Use to improve the texture of ice cream and foams. Infuse your favorite spirit with our Vanilla, then add Sucro to whip in to a foam.
More About Sucro
Emulsifier derived from sacarose, obtained from reaction between sacarose and fatty acids (sucroester). This product is widely used in Japan. Due to its high stability as an emulsifier it is used to prepare oil in water type emulsions. It is a product similar to water, and so it must first be dissolved in that medium. It also has aereating properties.
- In powder form.
- Indissoluble in fat.
- Gel blando que no se forma mientras se va agitando la mezcla.
- It is dissolved in water with no need to apply temperature, though with heat it dissolves faster.
- Once it has dissolved, it must be slowly added to the fatty medium