Glicemul Powder Sosa - 400g

Glicemul Powder Sosa - 400g

39497
6.93 € excl. VAT
7.31 € incl. VAT
Delivery: 24/48h
Delivery: 24/48h

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  • Sosa Ingredients
  • Texturizing powder
  • Glice / Glicemul
  • Mono and diglyceride derived from fats and obtained from glycerin and fatty acids. Glice was chosen because of its high stability as an emulsifier between an aqueous and a fatty medium. Oleophilic, it must first be diluted in a fatty element and then added to the aqueous element.
  • 500g jar
  • Allergens - Allergen-free
  • Dosage: 30-60g/Kg
  • Vegan*
  • Vegetarian*
  • Kosher*
  • Gluten-free
  • Properties: Increases the melting point of fats and textures to create more or less solid textures.
  • Use: Dissolve at 60°c. Shake when cold.
  • Use: Always apply to a fatty medium. Soluble.
  • Notes: Thermoreversible.
  • Elaborations : Textured oils / nut butters.
  • Allergens: Allergen-free

Sosa Ingredients Indicators:

Brand: Sosa Ingredients
Powder texturizer
Dosage: 30-60g/Kg
Allergens - Allergen-free
Gluten-free product
Characteristics: Presentation in flakes. Insoluble in aqueous medium. To be dissolved in oil heated to 60 °C. The integration of the oil - Glice mixture into the aqueous medium must be carried out slowly to obtain a satisfactory emulsion.
*VEGAN:
Products that do not contain any ingredients of animal origin (meat, fish, seafood, etc.) or by-products derived from animal origin (egg products, dairy products, millets, gelatins, products with pigments derived from insects, etc.). Processed foods that have been in contact with animal products (e.g. bones) are not considered vegan.

*KOSHER:
Products certified as Kosher food. These are foods that are permitted for consumption by a Jew, following the laws and precepts of the Jewish diet.


Black olive emulsion

  • 50 g of black olive water
  • 1 sheet of gelatin of 2 g
  • (rehydrated in cold water)
  • 0.5 g of Sucro
  • 50 g of black olive fat
  • 0.5 g of Glice
  • Dissolve the gelatin with a third of the olive water brought to medium temperature then add the rest of the water. Add the Sucro and blend. At the same time, dissolve the Glice in the black olive fat, heated to about 50°C. Gradually add the fat to the black olive water while combining the two using the blender. Keep in the refrigerator for 2 hours. When the mixture has set, cut into 10 portions of 0.2 g each. This emulsion serves as a garnish for the mango disc.

Argan oil emulsion

  • 100g Argan oil
  • 6g Glicemul
  • Heat half of the oil to 60°c with Glicemul. Add the rest of the oil. Let it rest in the refridgerator for about 6 hours.

Praline emulsion

  • 100g praline
  • 4g Glicemul
  • Heat half of the praline to 60°C with the Glicemul. Add the rest of the praline. Put in a bowl and let sit in the refrigerator for about 6 hours.

Delivery times mentioned on each product only concern shipments in France:

  • 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
  • Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
  • Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

  • European countries: Estimated delivery time between 5 and 10 working days.
  • Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.

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