Sosa Elastic 550g

Sosa Elastic Thickener

Sosa Elastic 550g is a versatile culinary thickener designed for creating smooth, flexible gels, hot fillings, and pastry interiors with a springy texture. Developed for both professional chefs and ambitious home cooks, this hot-use texturising agent makes it easier to produce pliable preparations that hold their shape without becoming rubbery or brittle.

Commonly used in modern pastry and plated desserts, Sosa Elastic is heat-activated and works best when used between 80°C and 100°C, making it suitable for hot fillings, fruit-based sauces, and even piping applications. It's particularly valued in professional kitchens for its consistency and ease of use, simply blend it into your liquid, heat, and it’s ready to work.

Key Features

• Heat-activated thickener, works best between 80–100°C, ideal for hot applications like fruit glazes and pastry fillings.
• Creates gels that bend without breaking, perfect for refined presentations and plated desserts.
• Professional quality, used in high-end kitchens and patisseries for consistent results.
• Clean flavour profile, won’t overpower your ingredients, lets the true taste of your dish shine through.
• Great for molecular gastronomy and contemporary pastry work.
• Size: 550g

Recipe Inspiration

• Flexible Raspberry Gel: Blend raspberry purée with sugar and 1% Sosa Elastic. Heat to 90°C, pour into a tray and chill. Cut into strips for flexible garnishes.
• Hot Custard Filling: For stable piping custard, mix milk, sugar, egg yolks and Sosa Elastic. Heat gently while whisking until thickened. Cool before use in éclairs or tartlets.
• Fruit Glaze for Tarts: Combine apple juice, fruit purée, a touch of sugar, and Sosa Elastic. Heat and brush over fruit tarts for a glossy, flexible finish that holds shape at room temperature.

What is Sosa Elastic used for in cooking?

Sosa Elastic is used to create thickened, flexible gels and fillings in hot applications. It's ideal for pastry interiors, dessert garnishes, and fruit-based sauces that require stability and bendability.

Is Sosa Elastic the same as gelatine or agar agar?

Not exactly. While all three are gelling agents, Sosa Elastic is a specific texturiser designed for heat-based preparations that remain flexible after setting. It offers different results compared to gelatine (which is animal-based and sets when cold) and agar agar (which sets firm and brittle).

How do I use Sosa Elastic correctly?

Blend it into the base liquid at recommended percentages (25-50g/kg), heat the mixture between 80–100°C to activate it, then pour or pipe as needed. It sets quickly upon cooling.

Ingredients:

Maltodextrin, thickener: carob bean gum (E410), carrageenan (E407), acidity regulator: tripotassium citrate (E332iii).

Allergens highlighted in BOLD.

Allergen Statement On Pack
May contain traces amounts of Eggs, peanuts, soy and soy based products, milk and its derivatives, nuts, celery, mustard, sesame, sulphites

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.