Sosa
XP POTATOWHIP SOSA 300G
Description
Potato protein. Whipping, emulsifying, and gelling agent. May be used for hot and cold applications. Substitute for albumin for vegans or people allergic to milk or soy. Dose: 10-40g per kg.
SS044180
POA
Details
-
Country:Spain
-
Frozen:N
Related Products
-
POACold process sorbet stabiliser. Mixture of stabilizers, emulsifiers, airing...
-
POAAmidated low methoxyl pectin with salt and calcium. Thickener or gelling agent,...
-
POAGelling agent, not very elastic. Heat resistant up to 90° C, not resistant to freezing,...
-
POASodium alginate. Converts liquid into gel spheres when exposed to calcium. Mix...
-
POAMix of carrageen and carob bean gum. Transparent and elastic gelatine. Cannot...
-
POACalcium gluconate and lactic calcium. Incorporates calcium into a medium without...
-
POAPure Xanthan gum, used to thicken sauces, coulis, vinaigrette, soups, syrups....
-
POABulking agent to increase the volume of solids without substantially changing the...
-
POAHelps increasing over run and improves consistency as well as stabilizing free water...
-
-
POADehydrated glucose syrup. Prevents crystallisation of sugar, provides elasticity...
-
POAPotato protein. Whipping, emulsifying, and gelling agent. May be used for hot and...
-
POA<p>Xanthan is a thickener produced by the fermentation of beet sugar or glucose syrup...
-
POA<p>Malto Dry is a carbohydrate derived from tapioca. It is produced by hydrolysis...
-
POA<p>Alginat is a gelling agent of natural origin extracted from brown seaweed (Fucus,...
-
POA<p>Iota is a naturally occurring gelling agent extracted from red seaweed (Chondrus...
-
POA<p>Calcium LA is a calcium salt with good calcium availability and a more neutral...
-
POA<p>Emul S is a concentrate of soya lecithin of natural and non-GMO origin. We have...
-
POA<p>Potato protein with several functionalities: foaming, gelling agent and emulsifying....
