Sucrose ester ✦

Sucroester

What it is

Sucrose is hooked to fatty acids from vegetable oil, and how many of its eight free hydroxyls get hooked decides everything: a mono-ester is water-loving, a tri-ester fat-loving, so one family of molecules covers the whole range from end to end. They were developed commercially in Japan, where they also coat fruit to slow it drying out.

In the kitchen

Where lecithin collapses — an oily base, a spirit, a fatty stock — this holds: 0.5 to 1 % blended in, then aerate as usual. Hydrate it in warm liquid at around 60 °C before anything acidic or alcoholic goes in, or it stays as undissolved specks.

Goes with

Olive oil Cognac Coffee Hazelnut oil Dark chocolate Orange Rhum agricole

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