Technical/Sosa
1 to 19 of 19 results
-
Gelling agent, not very elastic. Heat resistant up to 90° C, not resistant to freezing,...
-
Sodium alginate. Converts liquid into gel spheres when exposed to calcium. Mix...
-
Mixture of carob bean gum and carrageen. Very elastic gelling agent. Resists freezing....
-
Thickener or gelling agent, especially suited to making glossy gel. Slow gelling,...
-
Amidated low methoxyl pectin with salt and calcium. Thickener or gelling agent,...
-
Calcium gluconate and lactic calcium. Incorporates calcium into a medium without...
-
Dehydrated glucose syrup. Prevents crystallisation of sugar, provides elasticity...
-
Bulking agent to increase the volume of solids without substantially changing the...
-
Gold coloured peta crispy (popping candy). Store air tight and protect from humidity.
-
Neutral peta crispy (popping candy). Store air tight and protect from humidity.
-
Potato protein. Whipping, emulsifying, and gelling agent. May be used for hot and...
-
-
Emulsifier, facilitates incorporation of air. Can impart flavour if used in excess....
-
-
Stabiliser for cold foams. Add to a cool liquid or semi-liquid and create foam using...
-
Cold process sorbet stabiliser. Mixture of stabilizers, emulsifiers, airing...
-
Caramelised, toasted soybean crunch. Can be used to add texture to sponge and desserts,...
-
Mix of carrageen and carob bean gum. Transparent and elastic gelatine. Cannot...
-
Pure Xanthan gum, used to thicken sauces, coulis, vinaigrette, soups, syrups. Fermented...
1 to 19 of 19 results