PASTE EMULSIFIER

Format: 1kg
Code 41405
Standard code 38601
Packaging 6u
Emulsifier with high stability; mixture of Glicemul and Sucro Emul.
Mode of use
Apply to any type of liquid preparation with fatty part. 10 - 30g/kg30 g/kg: Bread, pastry and biscuit products.20 g/kg: Other emulsions of fats and oils, including dairy spreads and liquid emulsions.10 g/kg: Decorations, toppings and fillings, except fruit fillings. Other confectionery products, including micro breath freshening tablets. As an emulsifier in fermented flavored dairy products, even heat-treated.
Dosage
10 - 30g/kg
water, emulsifiers: polyglycerol esters of fatty acids (e475), polyoxyethynelated sorbitan monoesterate (e435), dextrose, emulsifiers: sorbitol syrup (e420 ii), monoglycerides and diglycerides of fatty acids (e471), acidifier: citric acid (e330), preservative: sorbic acid (e200).
White-ivory color, slightly sweet flavor and neutral aroma.
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Elaborations
Possible
Elaborations
It is ideal for creating perfectly emulsified vinaigrettes and egg-free fruit or vegetable mayonnaises, offering a smooth and homogeneous texture. In addition, it can be combined with thickeners such as Xanthan or Guar Gum to adjust the consistency according to the need of the recipe.
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Frequently Asked Questions

How can I adjust the dosage of the emulsifier paste for different applications?
Dosage varies according to processing:*30 g/kg* in bakery, pastry and biscuit products to achieve a soft and fluffy texture.*20 g/kg* in fat emulsions or oils, such as spreads or dairy products.*10 g/kg+ for decorations, toppings and fillings, providing stability without altering flavor or texture.
What are the benefits of emulsifier paste in bakery products?
In bakery products such as whipped doughs, cookies and pastries, the paste emulsifier ensures a homogeneous distribution of fats, resulting in a softer and fluffier texture. It also helps prevent syneresis (separation of liquids) in products with high fat content.
Is it possible to use the Emulsifier in paste form in egg-free recipes, such as vegetable mayonnaise or vinaigrettes?
Yes, Emulsifier paste is ideal for replacing eggs in vegetable mayonnaises and other egg-free emulsions. By perfectly emulsifying liquids and fats, it allows you to create smooth and stable vinaigrettes and sauces without the need for animal proteins.

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