SUCRO EMUL

Format: 500g
Code 49567
Standard code 39034
Packaging 6u
Emulsifier derived from the esterification between sucrose and fatty acids. It facilitates the union of water molecules with fat molecules.
Mode of use
Dissolve in the aqueous part of the preparation and then add to the rest.
Dosage
5g/kg
emulsifier: fatty acid sucro esters (e473)
It allows to make hot and alcoholic airs.
Features
Hot air
Sucro Emul is a high quality emulsifier, ideal for homogeneously integrating the aqueous phases in various culinary preparations. Its use is simple: first, it is dissolved in the aqueous part of the recipe and then incorporated into the rest of the ingredients. It is especially useful in any liquid containing water, offering versatility in its application. In addition, it allows the creation of both hot and alcoholic airs, expanding the creative possibilities in modern cuisine.

Resistance to freezing

Media

Hydration

Hot and cold

Temperature resistance

Application medium

Liquids

Elaborations
Possible
Elaborations
Sucro Emul has the ability to facilitate the incorporation of air in a wide variety of preparations. From whipped doughs and foams to mousses and ice creams, this emulsifier improves the texture and lightness of products, providing volume and a smoother consistency. Its versatility makes it an invaluable tool for chefs and pastry chefs.

Frequently Asked Questions

What is Sucro Emul and what is it used for in the kitchen?
Sucro Emul is an emulsifier derived from the esterification between sucrose and fatty acids. It is used to bind water and fat molecules in various preparations, allowing the creation of stable emulsions. It is ideal for foams, airs, mousses, and preparations such as ice cream or whipped doughs.
Is Sucro Emul resistant to freezing?
Sucro Emul has a medium resistance to freezing, which means that it is suitable for recipes that will be refrigerated or frozen, such as ice creams and mousses, without affecting the texture or emulsion of the final product.
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