Sugar Emul – 500 g

Sosa Ingredients

Sucre Emul 500 g

Versatile emulsifier for stable creams, foams, and airs

Sucre Emul Sosa is a powdered emulsifier based on sucroesters of fatty acids (E473), designed for professionals who want 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 for freezing as well as cooking. Thermoreversible, it forms airy, stable, and light textures, ideal for modern pastry or gourmet catering.

Technical Specifications

• • Content: 500 g
• • Product reference: 49567
• • Technical name: sucroesters of fatty acids (E473)
• • Use: hot or cold
• • Solubility: aqueous phase and fat
• • Thermoreversible: yes
• • Freezing stability: excellent
• • Maximum recommended dosage: 5 g/kg
• • Desired effect: aeration, emulsion stabilization, light structure

Ingredients

Sucroesters of fatty acids (E473).

Functional Properties

• • Formation of airy textures: foams, whipped creams, airs, and mousses
• • Emulsion stabilization: long-lasting hold of water and fat mixtures
• • Thermal versatility: compatible with cooking and freezing
• • Easy to use: no additional additives required
• • Neutrality: does not alter the taste or color of the preparation

Recommended Applications

• • Hot or cold foams: with siphon or immersion blender
• • Light or whipped creams without egg: technical alternative to classic emulsions
• • Fruity or floral airs: for cocktails, gourmet plates, and finishing touches
• • Stable emulsions: modern sauces and technical preparations
• • Airy decorations: gourmet desserts and textured ice creams

Instructions for Use

1. Incorporation: add Sucre Emul to a mixture containing water and fat.
2. Dispersion: heat to obtain a homogeneous dispersion, or work cold if the liquid is fluid enough.
3. Emulsification: use an immersion blender or siphon to create foam or froth.
4. Dosage: respect the maximum recommended 5 g/kg of preparation.
5. Storage: compatible with freezing, cooking, and thawing without texture loss.

Note for Professionals

Sucre Emul is especially appreciated in modern technical cooking because it works where classic emulsifiers fail: on preparations that must withstand both cooking and freezing. For a siphon, use 2 to 3 g per 250 ml of liquid. Store in a dry place, protected from moisture, and close the jar tightly after each use.

To Go Further

Complete your selection of technical ingredients for professional pastry and cooking:

• • Discover the full SOSA Ingredients range designed for gastronomy professionals.
• • Explore our food additives section for thickening, gelling, and texturing.
• • Find essentials with our preparation aids selection.