Emulsifiers

Emulsion is one of the essential techniques in gastronomy, present in the majority of preparations: a creamy cream, an oil full of flavour, a good bonbon, a creamy foam, a smooth and shiny sauce, a cocktail that envelops your palate, a vinaigrette for salads...

Beeswax - 500gr.

Wax is a fatty substance secreted by bees to build their hive Once treated and sanitized, it offers many possibilities for gastronomy

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Glycerine

Glycerin or glycerol is a sugar alcohol derived naturally from vegetable fats It is transparent, colourless, viscous and neutral, with a slightly sweet taste

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Natural emulsifier - 500gr.

Natem is an all-natural ingredient derived from citrus fruit fibres Citrus fibres are composed of soluble (attracts and binds water) and insoluble (texturises and helps bind fat) fibres

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Paste emulsifier - 1 kg

Emul is a paste emulsifier, easy to integrate and immediately applicable It is obtained by mixing two emulsifying agents (one fat oriented and the other water oriented) which are dissolved in water to obtain a user-friendly texture

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Emulsifying powder - 500 gr

Derived from lipids, this emulsifier is one of the best resources for the texturisation of fats

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Soy lecithin

Lecithin, of vegetable origin, is a natural emulsifier that is very easy to use and essential for airy airs or textures Also known as defatted lecithin, it is perfect for fat-in-water emulsions (in different proportions, but with a higher amount of water)

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Sucrose esters - 650 gr

Emulsifier obtained from the reaction between sugar (sucrose) and fatty acids It is characterized by its high foaming capacity and excellent stability

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Why use emulsifiers?

Emulsifiers are essential for combining ingredients that do not mix easily, such as oil and water, creating stable mixtures. They improve the texture and consistency of products such as sauces, creams and ice creams, and help maintain a uniform taste and appearance. They facilitate the incorporation of air into mousses and foams, achieving a light texture. They also extend the shelf life of products by preventing separation of components. They adjust the viscosity of liquids for better application and enhance the consumer's sensory experience. They are key in the world of chocolate and ice cream, but mastering emulsification is essential in most preparations, savoury, sweet and also liquid.