Technical/Sosa
1 to 16 of 16 results
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Gelling agent, not very elastic. Heat resistant up to 90° C, not resistant to freezing,...
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Sodium alginate. Converts liquid into gel spheres when exposed to calcium. Mix...
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Mixture of carob bean gum and carrageen. Very elastic gelling agent. Resists freezing....
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Amidated low methoxyl pectin with salt and calcium. Thickener or gelling agent,...
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Calcium gluconate and lactic calcium. Incorporates calcium into a medium without...
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Dehydrated glucose syrup. Prevents crystallisation of sugar, provides elasticity...
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Bulking agent to increase the volume of solids without substantially changing the...
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Neutral peta crispy (popping candy). Store air tight and protect from humidity.
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Emulsifier, facilitates incorporation of air. Can impart flavour if used in excess....
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Helps increasing over run and improves consistency as well as stabilizing free water...
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Stabiliser for cold foams. Add to a cool liquid or semi-liquid and create foam using...
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Cold process sorbet stabiliser. Mixture of stabilizers, emulsifiers, airing...
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Mix of carrageen and carob bean gum. Transparent and elastic gelatine. Cannot...
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Pure Xanthan gum, used to thicken sauces, coulis, vinaigrette, soups, syrups. Fermented...
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Potato protein. Whipping, emulsifying, and gelling agent. May be used for hot and...
1 to 16 of 16 results