B·Concept Pastry and Formulation Course ED 32-33

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2.1. Emulsification

4. Sucrose esters

In this lesson, we talk about sucrose esters – a synthetic emulsifier that, as well as being used for its emulsifying properties, is also often used to improve gluten free preparations or some confectionary products.

This lesson will be available on 07/09/2026.
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