Features
Moisturizer, stabilizer and emulsifier. Partial substitute for fats in doughs or creams.
In addition, it controls the stabilization of juices or beverages, getting its pulp perfectly integrated in the liquid.
Prevents syneresis, improving the freezing and thawing of liquid or creamy products.
It stands any media (even high pH ranges), ans it is resistant to freezing-thawing processes and temperatures below 100ºC (212ºF).
Comes in refined powder form, colorless and giving a neutral flavor.
Applications
Use in any type of fat emulsion with water (to emulsify and stabilise) and for the purpose of balancing mixes with little fat to obtain the texture of a light cream, heavy cream (mayonnaise, pastry cream,…) or any creamy texture in between.
Partially soluble in fats, very soluble in liquids. (It can capture up to 10 times its weight in water and about 3 times its weight in fat.)
When using it in ice cream reicpes, it prevents the formation of crystals and gives creaminess to sorbet bases or semi sorbets with little fat.
Curiosities
Natural and vegan emulsifier, extracted from the cell wall of oranges. As such, it is a product that already has sustainability in its DNA (being a by-product itself, it comes from the discarded part of orange juice producers), so it is of great interest in today’s market, where the effort for clean labeling and the trend towards ecological awareness is increasing.
Dosage
2 – 15 gr / Kg
