Features
Emul is a great resource for creating emulsions with a lot of stability, in different proportions of fat and water.
Cold-soluble, and with immediate effect.
It has the ability to bind foams, mousses, sauces, ice creams, biscuits, etc. with light and dense textures.
Emul can be combined with thickeners or fibers for denser products or for greater control of water activity.
Applications
Emul is a perfect resource for the production of direct and cold emulsions. It is ideal for large volumes due to its easy dissolution and application.
Thanks to its versatility, it is suitable for a large number of processes, producing highly stable emulsions with a fixed dose.
In pastry productions, it helps to aerate dough (dense and light biscuits, griddles, muffins,…) and whipped cakes.
In cuisine, it can be a great resource for emulsifying sauces (such as mayonnaise, etc. without eggs), pil-pil (without added animal protein), mousses and foams.
It is also interesting for baristas, where it can provide stable aeration and a dense foam texture to the whipping of milk, both cold and hot, animal and vegetable; as well as in the mixology world, where it can bring new aerial textures to the production of cocktails.
Curiosities
In the production of pastries and baked goods (biscuits, light or dense cake doughs, enriched doughs), emulsifiers have very desirable effects: they soften the crumb, strengthen the gluten (in the case of fermented doughs) and aerate the mix (in whipped doughs, during the creaming phase).
Traditionally, this emulsifying function is fulfilled by classic ingredients (eggs, milk, butter), but it can be reinforced with different emulsifiers to obtain products with better characteristics.
Dosage
5 – 10 gr / Kg