Sugar Emul – 500 g

Sugar Emul – 500 g | Sosa

Versatile emulsifier for creams, foams, and stable airs

The Sucre Emul Sosa is a powdered emulsifier based on sucrose esters of fatty acids (E473), designed for professionals wishing to create light foams, stable creams, and technical airs, both hot and cold.

It is compatible with all types of liquids, including preparations containing fats, and offers excellent stability in freezing as well as cooking. Thermoreversible, it forms airy, stable, and light textures, ideal in modern pastry or gourmet catering.

Technical features

• Content : 500 g

• Product reference : 49567

• Technical name : Sucrose esters of fatty acids (E473)

• Work : hot or cold

• Solubility : aqueous phase + fat

• Thermoreversible : yes

• Freezing stability : excellent

• Recommended maximum dosage : 5 g/kg

• Desired effect : aeration, emulsion stabilization, light structure

Ingredients

• Sucrose esters of fatty acids (E473)

Functional properties

• Allows the formation of foams, whipped creams, airs, and mousses

• Stabilizes water/fat emulsions

• Compatible with cooking and freezing

• Use simple, without additional additives

• Does not alter the taste or color of the preparation

Recommended applications

• Hot or cold foams (with siphon or blender)

• Light or whipped creams without egg

• Fruity or floral airs for cocktails or gourmet plates

• Stable emulsions in modern sauces

• Decorations for airy desserts or textured ice creams

Instructions for use

1. Incorporate into a mixture containing water and fat

2. Heat for even dispersion (or work cold if liquid is fluid)

3. Use a blender or siphon to create foam or froth

4. Maximum dosage : 5 g/kg of preparation

5. Compatible with freezing, cooking, and thawing