Technical Ingredients
Unlock the potential of modern gastronomy with our range of technical Sosa products. Perfect for creating innovative textures, shapes, and flavors, these high-quality ingredients are ideal for advanced culinary techniques, including molecular gastronomy and fine dining applications.
1 to 13 of 13 results
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POASodium alginate. Converts liquid into gel spheres when exposed to calcium. Mix...
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POAMixture of carob bean gum and carrageen. Very elastic gelling agent. Resists freezing....
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POACalcium gluconate and lactic calcium. Incorporates calcium into a medium without...
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POA<p>Alginat is a gelling agent of natural origin extracted from brown seaweed (Fucus,...
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POA<p>Calcium LA is a calcium salt with good calcium availability and a more neutral...
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POA<p>Emul S is a concentrate of soya lecithin of natural and non-GMO origin. We have...
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POA<p>Iota is a naturally occurring gelling agent extracted from red seaweed (Chondrus...
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POA<p>Malto Dry is a carbohydrate derived from tapioca. It is produced by hydrolysis...
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POA<p>Potato protein with several functionalities: foaming, gelling agent and emulsifying....
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POA<p>Pectin NHX is a gelling agent extracted from citrus fruit peel and then chemically...
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POA<p>Xanthan is a thickener produced by the fermentation of beet sugar or glucose syrup...
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POABulking agent to increase the volume of solids without substantially changing the...
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POAPotato protein. Whipping, emulsifying, and gelling agent. May be used for hot and...
1 to 13 of 13 results