A versatile texturising agent based on carbohydrates obtained through bacterial fermentation of corn starch, designed to thicken, emulsify and stabilise liquids with high water content. Provides controlled viscosity, suspension and texture stability while remaining neutral in flavour and appearance.
Use
Sauces, raw coulis, vinaigrettes, dense soups and liquid preparations requiring suspension, cling and stable viscosity. Helps suspend particles evenly, stabilise emulsions and maintain smooth texture in both hot and cold applications.
Format
Fine powder. Dissolve in hot or cold liquid using a blender or strong agitation for optimal dispersion. Suitable for liquids with water content above 80%.
Technical
Sosa Ref: 41375
Function: Thickener / emulsifier / suspending agent
Dosage: 6–15g/kg.
Hydration: Hot and cold soluble
Application: Liquids with water content above 80%
Stability: Heat resistant, freeze-resistant, thermo-irreversible
Allergens: None declared
Dietary: Vegan
Origin: Carbohydrate from bacterial fermentation of corn starch
Properties: Suspension effect, stable emulsions, dense viscosity, neutral flavour and colour
Storage: Dry, sealed, ambient conditions away from humidity and heat
