Sosa Natur Emul

Properties: Enables a more or less stable union of aqueous and fatty phases. Use: Mix in one of the two phases (water or fat) of the preparation and inte-grate into the other phase, mixing continuously until you get the right emulsion. Application: Emulsions in general, cold and hot. Functionality with a high pH range. Remarks: Dispersible in fats or aqueous liquids. Helps to reduce fat content like egg yolk in different sweet and savoury preparations. Prevents syneresis in freezing. Elaborations: Mayonnaise without egg, creams, ganaches, whipped doughs (sponges in general), fermented doughs (bread and derivatives), ice creams and drinks.