Sosa Natur Emul 500g

Powdered Citrus Fibre 

Sosa Natur Emul is a natural emulsifier powder made from citrus fibre, designed to help oil and water mix smoothly and stay that way. It is the sort of behind the scenes ingredient that makes sauces feel creamier, dressings look glossy, and spoonable mixes hold together without separating. Because it works in both hot and cold recipes, you can use it for everything from a quick mayonnaise style sauce to mousse, ganache, ice cream mixes and drink style emulsions where you want a clean, stable finish and a pleasant mouthfeel.

Key Features:

• Pack size 500g.
• Typical dosage is 2 to 15g per litre depending on the result you want.
• Supports egg yolk style emulsification, useful for egg free mayonnaise.
• Works across a wide pH range and can be used below 100°C.

Recipe Inspiration:

• Egg free mayonnaise with lemon juice, mustard and a mild oil, ideal for sandwiches and slaws.
• Silky chocolate mousse made with melted chocolate and a warm liquid base, then chilled until set.
• Stable citrus vinaigrette that stays mixed for longer, perfect for leaf salads and grain bowls.
• Glossy chocolate ganache for tarts and traybakes, with a smoother cut and a cleaner finish.

Why do mayonnaise and dressings split even when you whisk well?

An emulsion splits when the droplets of fat join back together faster than they can be held apart. This can happen if the oil is added too quickly, the mix is too warm, or the ratio of liquid to fat is off, so slowing down the oil addition and giving the mixture time to build structure usually makes the biggest difference.

How does an emulsifier replace egg yolk in sauces?

Egg yolk contains compounds that sit between water and fat and help form a stable network. A modern emulsifier does a similar job by helping fat disperse into tiny droplets and supporting a stable texture, which is why you can get a rich, creamy sauce even without egg.

What is syneresis and why does it matter in frozen desserts and creams?

Syneresis is when a gel or thickened mixture weeps liquid over time, which can make a dessert look watery and feel less smooth. Reducing it helps sorbets, creams and chilled desserts keep a more consistent texture after freezing and thawing.

Ingredients:

Citrus fiber.

Allergens highlighted in BOLD.

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.