Technical, Sosa
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 16 of 16 results
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POAGelling agent, not very elastic. Heat resistant up to 90° C, not resistant to freezing,...
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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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POAAmidated low methoxyl pectin with salt and calcium. Thickener or gelling agent,...
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POACalcium gluconate and lactic calcium. Incorporates calcium into a medium without...
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POADehydrated glucose syrup. Prevents crystallisation of sugar, provides elasticity...
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POABulking agent to increase the volume of solids without substantially changing the...
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POANeutral peta crispy (popping candy). Store air tight and protect from humidity.
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POAEmulsifier, facilitates incorporation of air. Can impart flavour if used in excess....
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POAHelps increasing over run and improves consistency as well as stabilizing free water...
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POAStabiliser for cold foams. Add to a cool liquid or semi-liquid and create foam using...
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POACold process sorbet stabiliser. Mixture of stabilizers, emulsifiers, airing...
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POAMix of carrageen and carob bean gum. Transparent and elastic gelatine. Cannot...
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POAPure Xanthan gum, used to thicken sauces, coulis, vinaigrette, soups, syrups....
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POAPotato protein. Whipping, emulsifying, and gelling agent. May be used for hot and...
1 to 16 of 16 results