Natural emulsifier made of citrus fibre
PROPERTIES: Enables a more or less stable union of aqueous and fatty phases.
USE: Mix in one of the two phases (water or fat) of the preparation and inte-grate into the other phase, mixing continuously until you get the right emulsion.
APPLICATION: Emulsions in general, cold and hot. Functionality with a high pH range.
REMARKS: Dispersible in fats or aqueous liquids. Helps to reduce fat content like egg yolk in different sweet and savoury preparations. Prevents syneresis in freezing.
ELABORATIONS: Mayonnaise without egg, creams, ganaches, whipped doughs (sponges in general), fermented doughs (bread and derivatives), ice creams and drinks.
