top applications natur emul - sosa ingredients · 2020. 11. 17. · atur emul top applications 2/8...

Sosa Ingredients, SLPol. Ind. Sot d’Aluies / 08180 Moià / Catalunya / Spain

T. +34 938 666 111 / www.sosa.cat / [email protected]

Sosa Ingredients Sosa Ingredients (@sosaingredients) @sosaingredients

@SosaIngredients Sosa Ingredients

TOP APPLICATIONSNATUR EMUL

1/8 Natur Emul top applications

NATUR EMULTOP APPLICATIONS

Advantages of the product

• Natural and vegan emulsifier. ✔

• Emulsifies with a high pH range. ✔

• Cold and hot application below 100 °C. ✔

• Improves freezing, preventing syneresis. ✔

• Forms stable emulsions to give a more pleasant sensation on the palate. ✔

Main applications

Emulsified sauces / Mayonnaises

Whipped & fermented doughs

Ice creams

Beverages

Ganaches

Creams

500 g 59000025 6 u

VEGAN

Natur EmulNatural emulsifi er made of citrus fi bre

Dose:0,5-2 %

Properti es: Humectant, stabilising agent and emulsifi er. Fat substi tute. Enables a more or less stable union of aqueous and fatt y phases.

Use: Mix in one of the two phases (water or fat) of the preparati on and integrate into the other phase, mixing conti nuously unti l you get the right emulsion.

Applicati on: Emulsions in general, cold and hot. Functi onality with a high pH range.Remarks: Dispersible in fats or aqueous liquids. Helps to reduce fat content like egg yolk in diff e-

rent sweet and savoury preparati ons. Prevents syneresis in freezing.Elaborati ons: Mayonnaise without egg, creams, ganaches, whipped doughs (sponges in general), fer-

mented doughs (bread and derivati ves), ice creams and drinks.Allergens: No allergens



Hazelnut cream The percentages and parts per thousand are related to the total weight of the ingredients in the table.

HAZELNUT CREAM

Hazelnut creamCode Ingredient Brand g % g/kg

58050040 Gelcrem Hot Sosa 17 2,87 28,72

Water 320 54,05 540,54

00100011 Sugar Sosa 20 3,38 33,78

00301082 Jivara 40% milk couverture Valrhona 70 11,82 118,24

45300016 Hazelnut pure paste Sosa 160 27,03 270,27

59000025 Natur Emul Sosa 5 0,84 8,45

For 590 g Total 592 1000

Mix the water with the Gelcrem Hot and the sugar and bring it to boil unti l get thick. Add the Natur Emul and blend for a minute. Add the melted couverture and emulsify unti l get a regular texture.

Generally, the creams contain egg yolk, which works as an emulsifier, stabilizer and coagulant, but it affects in terms of taste. Natur Emul maintains the technical functions of emulsion and stabilization without adding flavour. In this case, it was combined with Gelcrem Hot to give to the preparation a creamy consistency.

The percentages and parts per thou-sand are related to the total weight of the ingredients in the table.



Red pepper mayonnaise The percentages and parts per thousand are related to the total weight of the ingredients in the table.

RED PEPPERMAYONNAISE

Red pepper mayonnaiseCode Ingredient Brand g % g/kg

Liquifi ed red pepper 100 38,76 387,60

59000025 Natur Emul Sosa 5 1,94 19,38

00200531 Potatowhip Sosa 1 0,39 3,88

Salt 2 0,78 7,75

Sunfl ower oil 50 19,38 193,80

Olive oil 100 38,76 387,60

For 258 g Total 258 1000

Dissolve the Natur Emul, the Potatowhip and the salt in the oils. Pour in to the oil while blending unti l get the mayonnaise texture.


In mayonnaise based on aqueous products, Natur Emul acts as an emulsifier for the fatty pha-se and the aqueous phase. The synergy of potato protein with Natur Emul, gives us a texture in the emulsion, recreating the characteristic texture of a classic egg-based mayonnaise.



Vanilla base plum cake without egg yolk The percentages and parts per thousand are related to the total weight of the ingredients in the table.

VANILLA BASE PLUM CAKEWITHOUT EGG YOLK

Vanilla base plum cake without egg yolkCode Ingredient Brand g % g/kg

Flour 280 23,19 231,88

00050527 Corn starch Sosa 25 2,07 20,70

00150328 Clarifi ed butt er Corman 250 20,70 207,04

00100011 Sugar Sosa 250 20,70 207,04

00100201 Cremsucre Sosa 25 2,07 20,70

45060006 Raw Marcona almond fl our Sosa 60 4,97 49,69

Egg white 200 16,56 165,63

59000077 Baking Powder Slow Sosa 15 1,24 12,42

Fine salt 2,50 0,21 2,07

48000306 Madagascar vanilla natural extract Sosa 2,50 0,21 2,07

Rum concentrate 25 2,07 20,70

Water 65 5,38 53,83

59000025 Natur Emul Sosa 7,50 0,62 6,21

For 1,2 kg Total 1207,5 1000

Mix the solids with the vanilla, water and egg whites in a processor amb blend for a minute. Aside, mix the clarifi ed butt er with Natur Emul unti l completely dissolved. Pour that mixture into the processor and emulsify for 20 seconds. Let rest overnight before cooking. Fill the previously greased moulds with 300 g of dough and bake up 175 ºC for 25 minutes.

In cakes and cookies in general, where the use of egg yolk is not desired because of its contribution in flavour, Natur Emul provides us emulsifying and stabilizing functions without affecting the taste.




The percentages and parts per thousand are related to the total weight of the ingredients in the table.Nuts vegan mousse

NUTSVEGAN MOUSSE

Nuts vegan mousseCode Ingredient Brand g % g/kg

Pure paste of nuts Sosa 280 27,70 276,95

Rice beverage 380 37,59 375,87

59000025 Natur Emul Sosa 7 0,69 6,92

58050098 Vegan Mousse Gelati ne Sosa 15 1,48 14,84

Water 150 14,84 148,37

00200531 Potatowhip Sosa 7,50 0,74 7,42

00100011 Sugar Sosa 130 12,86 128,59

00100017 Cold Inulin Sosa 40 3,96 39,56

Salt 1,50 0,15 1,48

For 1 kg Total 1011 1000

Combine the nut paste with the Natur Emul. On the other side, mix the rice beverage and the Vegan Mousse Gelati ne and bring the mixture to a boil. Remove from the heat and pour onto the fi rst mixture. Emulsify. Besides combine the water, the salt and the Potatowhip. Whip the mixture. At half whipping point, add the mixture of sugar and inuline litt le by litt le. Keep whipping for about 10 minutes more. When the fi rst mixture reach 55-60 ºC, pour into the meringue with the machine at low speed unti l fully incor-porated. Use immediately.

In foams based on an emulsion with fatty and aqueous products, Natur Emul offers a stable emulsion between the two phases, or the use of egg yolk is not wanted.




Pistachio & coconut liqueur The percentages and parts per thousand are related to the total weight of the ingredients in the table.

PISTACHIO & COCONUTLIQUEUR

Pistachio & coconut liqueurCode Ingredient Brand g % g/kg

45300040 Pistachio pure paste Sosa 100 32,21 322,06

Rice milk 150 48,31 483,09

Coconut liqueur 50 16,10 161,03

59000025 Natur Emul Sosa 0,50 0,16 1,61

00100011 Sugar Sosa 10 3,22 32,21

Total 310,50 1000

Dilute the Natur Emul in the pistachio paste. Mix that with the coconut liqueur, the sugar and the rice milk. Blend unti l get a fi ne and homogeneous liquid.


Natur Emul is a great ingredient when you want to give to a drink a slightly creamy texture and a stable emulsion. In the case of this fat-based drink, Natur Emul offers a silky and pleasant texture due to its emulsifying effect between the fat phase and the aqueous phase.



Vegan ganache with Natur Emul base The percentages and parts per thousand are related to the total weight of the ingredients in the table.

VEGAN GANACHE WITH NATUR EMUL BASE

Vegan ganache baseCode Ingredient Brand g % g/kg

Water 220 21,99 219,89

59000025 Natur Emul Sosa 0,50 0,05 0,50

00100507 Dextrose Sosa 50 5 49,98

00100201 Cremsucre Sosa 30 3 29,99

00100609 Liquid 40 DE glucose Sosa 50 5 49,98

00301000 Guanaja 70% dark couverture Valrhona 490 48,98 489,76

00350208 Deodorized coconut fat Sosa 160 15,99 159,92

For 1 kg Total 1000,5 1000

Mix the water with the sugars and heat up to 50 °C. Pour the liquid over the melted chocolate and emulsify well with a hand blender. Add the coconut fat at room tempera-ture. Make sure to blend the fat with the water not below 40 °C.

In ganaches, Natur Emul can be a good ingredient to make emulsions more stable, especially in the case of ganaches where cream is not used but fruit purées or other non-dairy based liquids. In this case, the proteins and fibers of Natur Emul provide us with the stability in the emulsion that dairy proteins would give us in the case of cream-based ganaches.




Vanilla ice cream The percentages and parts per thousand are related to the total weight of the ingredients in the table.

VANILLA ICE CREAM

Vanilla ice creamCode Ingredient Brand g % g/kg

Milk 733 58,45 584,53

00150430 Cream 35% Elle&Vire 266 21,21 212,12

00150512 Skimmed milk powder Sosa 60 4,78 47,85

00100011 Sugar Sosa 87 6,94 69,38

00100507 Dextrose Sosa 76 6,06 60,61

00100201 Cremsucre Sosa 23 1,83 18,34

48000103 Tahiti vanilla pod Sosa 2 0,16 1,59

59000025 Natur Emul Sosa 5 0,40 3,99

58050055 Guar Gum Sosa 1 0,08 0,80

58050048 Carob gum Sosa 1 0,08 0,80

For 1,2 kg Total 1254 1000

Combine the milk, milk powder and vanilla pods opened and scrapped. Heat at 40 °C and then add the dry ingredients peviously combined together, while sti rring with a whisk. Bring the mixture at 85 °C sti rring constantly. Add the Cremsucre and mix using a blender. Cool down as fast as possible. Add the milk and then maturate for 12 hours in the fridge. Remove the vanilla pods, mix again and churn.

In ice cream production, Natur Emul provides several technical advantages as: emulsifier and stabilizer. Natur Emul naturally contains protein and fibers in its composition, of which 40% are pectins. Proteins, fibers and pectins are very interesting components at a technical level in the formulation of ice creams, directly influencing the overrun and the optimal creaminess an ice cream stability.


top applications natur emul - sosa ingredients · 2020. 11. 17. · atur emul top applications 2/8...

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