Description

Sosa natur emul is a multifunctional ingredient, standing out for its humectant, stabilising and emulsifying properties. Its ability to disperse in both fats and aqueous liquids makes it ideal for reducing fat content, such as egg yolk, in a wide variety of sweet and savoury preparations. In addition, it helps to avoid syneresis (water loss) during freezing, improving the texture and stability of the final products.

Mode of Use: Readily soluble/dispersible in water and fats, both in hot and cold conditions, over a wide pH range.

Producer

Located in Navarcles (near Barcelona), in a former textile colony surrounded by nature on the banks of the Llobregat river, Sosa has been reinventing gastronomy for more than 20 years.

Guided by a taste for change and accompanied by top chefs, Sosa has established themselves as a world leading manufacturer of premium ingredients for cooking and pastry-making. Their clever range of specialist ingredients allows chefs and pâtissiers to reinvent standards and create unique sensory experiences.

Sosa products are developed using contemporary cuisine’s four foundational principles: more texture and more flavour, but less fat and less sugar.

From gelling agents and texturisers to specialist fruit products and technical sugars, Sosa ingredients allow you to reimagine gastronomy, both sweet and savoury.