PROESPUMA COLD

Formato 700g
Código 48660
Código estándar 38976
Embalaje 6u
Código 48660
Código estándar 38976
Embalaje 6u

Emulsifier and stabilizer for cold foams.

Modo de uso

Dissolve cold with strong agitation to ensure a homogeneous mixture. Use between 50 and 100 g per kilogram of preparation to obtain a consistent and stable foam. Ideal for any liquid or semi-liquid preparation, adapting to the needs of the recipe.

Dosificación
50 - 100g/kg
dehydrated glucose syrup, dextrose, refined palm oil and palm kernel oil, emulsifiers: acetic acid esters of monoglycerides and diglycerides of fatty acids (e472a), monoglycerides and diglycerides of fatty acids (e471), thickener: sodium alginate (e401), thickener: guar gum (e412), thickening agent: carrageenan (e407), milk protein, sugar
PIDE INFORMACIÓN
Características
Propiedades
Elaboraciones
Features
The perfect solution for stable and light cold foams

Proespuma Frio is an emulsifier and stabilizer that provides a whipping, foaming and emulsifying effect in cold preparations. It is highly versatile and integrates easily into any liquid or semi-liquid, creating firm and airy textured foams. Its formulation ensures stable and high quality results, facilitating the process of creating foams with siphon.

Resistance to freezing

Media

Hydration

Hot and cold

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Properties Stable and light cold foams

  • Foaming and foaming effect: Achieves a fluffy and consistent texture.
  • High stability: Maintains the foam structure for long periods of time.
  • Versatility: Compatible with a wide range of liquid and semi-liquid preparations.
  • Easy to use: Easy cold dissolution with strong agitation.
  • Adaptable to different dosages: Adjustable according to the type of foam desired.
Elaborations
Possible
Elaborations

With Proespuma Frio, light and stable cold foams can be made using a siphon. Its properties allow the creation of innovative preparations for sophisticated dishes and desserts, maintaining the integrity of the flavors and achieving an impeccable presentation.

SEE MORE RECIPES
Texturizing

Thyme Flies
Texturizing

Peach Foam from the Vineyard
Texturizing

Japanese Dessert
Texturizing

Pea and Mint Terrine, Wasabi and Pistachio Foam
Texturizing

Black Russian
Technical Sugars, Texturizing

Cinema Ice Cream: Popcorn, Caramel and Chocolate Blondie.
Texturizing

Cocoa Grué and Liqueur Foam
Texturizing

Yellow Peach Cold Foam
Texturizing

Olive Oil Foam
SEE MORE RECIPES

Frequently Asked Questions

Can Proespuma Frio be used with acidic liquids?
Yes, it is compatible with acid liquids and maintains its emulsifying function without problems.
Does the mixture need to be heated to work?
No, Proespuma Cold is specifically designed for cold use, guaranteeing stable results without the need for heat.
Does it affect the flavor of the preparation?
No, Proespuma Frio is neutral and does not alter the original flavor of the ingredients.
What type of equipment do I need to use this product?
A foam siphon is ideal to obtain the best results with Proespuma Cold.
Can it be used in dairy-free preparations?
Yes, it is completely suitable for vegan or dairy-free recipes.

Related Products

SEE MORE PRODUCTS

ALBUWHIP FREE RANGE EGGS

RAPID SET PECTIN

PROGLAÇAGE

NEUTRAL LIQUID ICE CREAM MIX

Products
Products
938 666 094 sosa@sosa.cat