NATUR EMUL

Format: 500g
Code 48645
Standard code 38850
Packaging 6u
Fiber from citrus fruits that acts as a natural emulsifier. Its fiber content is 68.2%.
Mode of use
Readily soluble/dispersible in water and fats, both in hot and cold conditions, over a wide pH range.
Dosage
0,5 - 2%
citrus fiber
Fiber content 68.2%. Of which: Insoluble 34.9%-Soluble 33.3%.
Features
100% citrus fiber
Multifunctional ingredient in gastronomy, standing out for its humectant, stabilizing and emulsifying properties. Its ability to disperse in both fats and aqueous liquids makes it ideal for reducing fat content, such as egg yolk, in a wide variety of sweet and savory preparations. In addition, it helps to avoid syneresis during freezing, improving the texture and stability of the final products.

Resistance to freezing

High

Hydration

Hot and cold

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Properties Substitutes egg yolk as an emulsifier

  • Natural and vegan emulsifier.
  • Emulsifies with high pH range.
  • Cold and hot application below 100 °C.
  • Improved freezing avoiding syneresis.
  • It forms stable emulsions improving the pleasant mouthfeel.
Elaborations
Possible
Elaborations
It is ideal for preparing egg-free mayonnaises, providing stability and texture to emulsions. It is also used in creams, ganaches, whipped doughs such as sponge cakes, and fermented doughs such as bread and its derivatives, where it improves consistency and structure. In ice cream, it helps to create creamier and more homogeneous ice creams, and in beverages, it facilitates the integration of ingredients, ensuring a uniform and stable mixture.

Frequently Asked Questions

Can Natur Emul replace other emulsifiers such as egg yolk?
Yes, Natur Emul is an excellent substitute for egg yolk and other fats in recipes, improving emulsification and reducing fat content without affecting texture. Its use is especially valuable in vegan and low-fat preparations.
Is Natur Emul suitable for frozen recipes?
Yes, Natur Emul has high freezing resistance. In addition, it helps to avoid syneresis (the separation of liquid) in products that will be frozen, such as ice cream, maintaining a smooth and stable texture when thawed.
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