Features
Wetting agent (due to its high hygroscopic power it has a high capacity to bind water (from the emulsion itself and even from the environment) very interesting in doughs and pastries.
Very stable emulsifier for sauces and emulsions with high fat content (ideal for confectionery).
Perfect antifreeze, which through its PAC/POD balance allows to reduce the sweetness of ice creams and sorbets and to maintain creamier textures during freezing.
PAC 342%
POD 75%
SOLIDS 20%
Presentation as a colorless, viscous liquid with a neutral, sweet taste.
Applications
Delays and softens gelling effects during direct spherification.
Emulsifies and prevents “Fat Bloom” in ganaches, truffles, sponge cakes or any preparation containing water and fat.
Antifreeze for ice creams and sorbets.
Moisturizer for doughs.
Glaze and fondant improver.
Curiosities
E-422
Glycerol of vegetable origin, it is a product that is produced naturally in fermentations, and at industrial level it is obtained by hydrolysis of fats (breaking the chain of vegetable fats). Due to all its properties, in addition to the food industry, it is widely used in the pharmaceutical, dietetic and cosmetic industries.
Dosage
2 – 10 gr / Kg
Dose according to recipe for each desired preparation, considering (in ice cream formulation) the presence of sugars, alcohols and serving temperature.
Precautions: maximum daily dose is 125 g per day (like most polyols, higher doses have laxative effects).
2 – 3 gr / Kg as an emulsifier
5 – 10 gr / Kg as anti-freeze agent
The ratio can be increased in the cases where Glicn is used for maintaining the humidity in the recipe, up to 10 – 15 gr / Kg.
