Sucro - Chefs Albert & Ferran Adria of el Bulli’s Creation – 21.2 oz/600 gr, Spain.
Emulsifier derived from sacarose, obtained from sterification between sacarose and fatty acids (sucroester). This product is widely used in Japan. Due to its high stability as an emulsifier it is used to prepare oil in water type emulsions. It is a product similar to water, and so it must first be dissolved in that medium. It also has aereating properties.
Ingredients: Sucroester in powder.
Characteristics: In powder form. Indissoluble in fat. It is dissolved in water with no need to apply temperature, though ... more »
- SKU: 800545
Glice - Chefs Albert & Ferran Adria of el Bulli’s Creation – 10.6 oz/300 gr, Spain.
Monoglyceride and diglyceride derived from fats, obtained from glycerine and fatty acids. Glice has been chosen for its high stability to act as an emulsifier which integrates a watery medium into a fatty medium. It is an emulsifier similar to oil, which means that it must first be broken down with a fatty element and then added to the watery element.
Ingredients: Monogyceride in flakes.
Characteristics: Available in flakes. Indissoluble in water. It dissolves in oil heated up to 60° C. The mixture of oil and Glice in water must be integrated slowly for the emulsion to be satisfactory.
- SKU: 800540
Lecite - Chefs Albert & Ferran Adria of el Bulli’s Creation – 10.6 oz/300 gr, Spain.
A natural soy lecithin-based emulsifier, ideal for making airs. This product, discovered at the end of the 19th century, was first produced for the food industry in the last century. It is useful in the prevention of arteriosclerosis and contains vitamins, minerals and antioxidants. Lecite is made from non-transgenic soy.
Ingredients: Non-genetically modified powdered soy lecithin.
Characteristics: Presented in a refined powder. Cold soluble. Very soluble in aqueous mediums, but it loses its function in oily ... more »
- SKU: 800543