Sucro Emul - 500g - Sosa

The hydrophilic emulsifier for airs, foams and stable emulsions

Sosa Sucro Emul is a sucrose ester — a 100% natural-origin emulsifier obtained by esterification of sucrose and vegetable fatty acids. Unlike Glicemul (liposoluble), Sucro Emul is hydrophilic: it is always incorporated into the aqueous phase of the preparation. Its high emulsifying stability and ability to work hot or cold, in frozen media and with alcohol, make it a remarkably versatile tool for modern gastronomy.

Technical benefits and applications for hospitality professionals

• Hot airs: Sucro Emul is one of the few emulsifiers capable of stabilising airs at high temperatures. Dissolved in a hot aqueous liquid and worked with a hand blender at the surface, it generates a light, stable foam that holds at serving temperature — ideal for broth airs, cream airs or hot juice airs plated to order.
• Alcoholic airs and mixology: Its compatibility with alcohol opens up a significant field in creative mixology: cocktail airs, alcoholic foams, spirit mousses. A major asset for bar teams and gastronomic cocktail menus.
• Foams and mousses: Used cold in a sweet or acidic aqueous preparation (juice, fruit purée, infusion…), it creates light, airy foams with a hand blender or Foam Kit, for delicate and modern presentations.
• Water-fat emulsions: It provides lasting stability to oil-in-water emulsions, promoting homogeneous binding between the two phases. Suited to sauces, creams, ice creams, ganaches and crème anglaise.
• Pastry and ice cream: Freezable, it retains its emulsifying properties after freezing and thawing, making it perfectly suited to entremets, frozen inserts and professional frozen preparations.

Application guidelines

• Dissolving: Always dissolve in the aqueous phase of the preparation before adding other ingredients.
• Airs and foams: Work with a hand blender tilted at the surface for effective aeration. For greater consistency, use a Foam Kit.
• Dosage: Do not exceed 5g/kg — beyond this, the product may impart a slight unwanted sweetness.
• Irreversibility: Unlike Glicemul, Sucro Emul is irreversible: once the emulsion is formed, it will not break down with heat.

Technical specifications

Recipe suggestions

Virgin olive oil spiral — olive oil caramel

Combine 100g Isomalt, 25g glucose and 1.5g Sucro Emul, then cook to 160°C. Meanwhile, dissolve 1.5g Glice in 45g extra-virgin olive oil at 50°C. Pour the oil in a thin stream into the caramel at 160°C, incorporate with a spatula until fully absorbed, then spread onto baking paper. This caramel can be shaped into a variety of decorative forms.

Redcurrant Bubble Foam

Mix cold 200g redcurrant purée, 75g caster sugar, 75g water and 2.5g Sucro Emul. Create the foam using a Foam Kit or a hand blender until the desired texture is achieved. Use immediately. Note: this preparation cannot be frozen. The Foam Kit is recommended for greater consistency.

Allergens: May contain traces of soy, tree nuts, milk, sulphites, egg, mustard, celery, sesame, peanut.

Sosa Transparency Selection: This product is made with 100% natural-origin raw materials, free from artificial flavourings, synthetic colourings and preservatives, GMO-free and palm oil-free.