INGREDIENTS BASED ON
FUNDAMENTAL PRINCIPLES
All our products adhere to the fundamental principles of contemporary cuisine; more flavor, more texture, less fat and less sugar.
IN OUR PRODUCTS
Fibers
We classify our fibers according to their technical functions into two groups, high-functional fibers and load-bearing fibers. This classification takes into account the nature of the product in terms of the relationship between dosage, technical function and the solutions they offer.
Taste Colour
- Tea
- Powdered extracts Japan
- Cheese and dairy products
- Powdered extracts Mushrooms
- Powdered extracts Herbs and Flowers
- Powdered extracts Roots
- Powdered extracts Spices
- Powdered extracts Vegetables
- Powdered extracts Fruits
Thanks to Taste Colour, a range of powdered flavors extracted by different processes such as freeze-drying, you can prepare your creations without losing any flavor.
Flavourings
Our flavors are integrated into each product, revealing its best flavor and releasing intense aromatic notes. They work well in cocktails as well as in sorbets, creams and fillings, enhancing the essence of each of them.
Confits
In order to preserve the natural flavor of the fruit, we use a low-pressure cold preservation technique to produce our candied fruit. This technological process allows us to guarantee a first quality product, with the right amount of sugar, maintaining its organoleptic qualities and enhancing the flavor.
Concentrated Pastes
We have carefully created our range of premium concentrated pastes to prepare the best recipes. The result is an easy-to-use product that provides flavor and color at low dosages.
Technical Sugars
Technical sugars allow complete control of the intrinsic characteristics of the ingredient. We offer a range to meet every need, select the best option depending on the melting temperature and antifreeze power.
Textures
- Stabilizers
- Preservatives
- Whipping proteins
- Thickeners
- Emulsifiers and aerators
- Gelling agents
- Bulking agents
- Others
- Technical fats
- Leavening and fizzing agents
Texturizers are texture modifiers that respect as much as possible the organoleptic characteristics of the ingredients to be processed.
Flowers
Our range of flowers includes a careful selection of dried flowers, fresh flowers and edible leaves designed to embellish and give a unique touch to your dishes and desserts.
Sugars and Salts
Our sugars and salts have been selected to enhance the flavor, texture and presentation of your preparations.
Freeze Dried & Crispies
Freeze-drying transforms the fruit by "sublimating" its water content, turning it from solid to gas without any liquid phase in between. In this way, the fruit retains all its excellent properties.
Deep Fried Texture
This product category improves the process of frying various foods to achieve crispy and contrasting textures.
Colouring
- Metallic food colorants
- Synthetic fat-soluble colouring in powder (lac)
- Synthetic water-soluble colouring in powder
- Natural colouring in powder
- Natural water-soluble colouring in powder
- Water-soluble colouring
- Natural liquid fat-soluble colouring
Colorants play a crucial role in the aesthetics and visual appeal of dishes and desserts. These ingredients are used to intensify, change or enhance the natural colors of foods.
Nuts
- Seed pastes
- Pralines
- Coffee
- Pralicroc
- Marzipan
- Cantonese-style
- Whole nuts
- Cut nuts
- Flours
- Caramelized
- Crunchy nut pieces
Sosa Ingredients' range of nuts and dried fruits is designed to offer maximum versatility and quality. From carefully selected raw nuts to pastes and our exclusive Cantonese-style caramelized varieties.
TRAINING COURSES AT
OUR AULA SOSA
We are committed to being a true partner for chefs and pastry chefs, providing resources and constant support to perfect your culinary skills and keep you updated on the latest trends.
- 3,500 Professionals trained
- +15 trainings in more than 15 countries
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