Textures

The emulsion technique is fundamental in gastronomy, as it allows the creation of a wide variety of culinary preparations; from sauces and mousses to creams, ice creams, sponge cakes and ganaches.

We currently offer a variety of protein powders from different sources that fulfil various technical functions such as whipping, emulsifying, coagulating or aerating. In addition, we have been able to develop protein-based blends tailored to specific applications.

The need for thickening has always been present in gastronomy since its beginnings and in all cultures, using different ingredients and techniques adapted to each geographical area. At Sosa we have a wide range of thickeners that adapt to every need, increasing the stability of preparations and achieving different textures without modifying the flavour, colour or smell.

Gelling agents are a group of texturisers that make it possible to produce gelatines (gels in the strict sense). They are products that, due to their structure, have the capacity to absorb water, generating a three-dimensional network that converts the liquid into a solid or semi-solid.

Stabilisers developed especially for ice cream or sorbets are complex mixtures of thickeners, emulsifiers, gelling agents and aerators that provide perfect ice cream or sorbet textures with great ease of application. Always with the maximum respect for the flavour to be texturised.

Bulking agents are substances that increase the volume of a food product without contributing significantly to its available energy value. They are used for various purposes such as adding solids to a preparation to modify its structure, reduce or replace sugars and/or fats.

Leavening agents are substances capable of producing or incorporating gases into products to be baked in order to increase their volume and produce a certain shape and texture in the final dough.

Preservatives prolong the shelf life of food by protecting it from spoilage caused by microorganisms or the growth of pathogenic microorganisms. They are applied to food to ensure their stability during their shelf life.

These fats have had their flavour neutralized while maintaining their structure, functionality, melting point and so on. As a result, they can be used to provide fat in numerous applications, without influencing flavour.