Glicemul - 400g - Sosa

The liposoluble emulsifier for precise fat texturising

Sosa Glicemul is a mono and diglyceride of fatty acids derived from glycerine and vegetable fatty acids, presented in white flake form. Naturally oleophilic, it can only act in a fatty medium — this is its fundamental characteristic and the key to its application. Once dissolved hot in the fat, it acts during cooling to structure, solidify or stabilise the preparation in a thermoreversible way.

Technical benefits and applications for hospitality professionals

• Textured oils: Dissolved in oil heated to 60°C then cooled, Glicemul transforms a fluid oil into a thick, creamy or solid texture depending on the dosage. Ideal for extra-virgin olive oil shots with a thick texture or beads made with liquid nitrogen.
• Nut butters and fat-based pastes: It structures and stabilises nut butters (praline, almond, pistachio…), giving them a controlled consistency and melting point, perfect for fillings, inserts and creamy pastes.
• Fat-based emulsions: Integrated into a fatty phase then gradually incorporated into an aqueous medium, it enables the creation of stable emulsions with argan oil, hazelnut oil or any other fat.
• Thermoreversibility: The texture obtained is heat-reversible, offering great flexibility: preparations can be warmed and reworked without alteration.

Application guidelines

• Dissolving: Must be dissolved in a fatty medium heated above 60°C, ensuring complete integration of the flakes.
• Emulsification: For a successful emulsion, incorporate the oil-Glicemul mixture into the aqueous phase slowly and gradually, under agitation.
• Cooling: The texturising effect develops during cooling — stir cold to finalise the desired texture.
• Aqueous medium: Glicemul is insoluble in water. It must never be incorporated directly into an aqueous preparation without prior dissolution in a fatty medium.

Technical specifications

Allergens: No major allergen | May contain traces of tree nuts, milk, soya, sulphites, egg, mustard, celery, sesame, peanut.

Frequently asked questions

Do I need to use a specific fatty medium?

Glicemul is liposoluble: it must always be dissolved in a fatty medium (oil, cocoa butter, nut butter…) heated above 60°C. It cannot be incorporated directly into an aqueous medium.

Can I use Glicemul in cold preparations?

It dissolves hot, but it is precisely during cooling that its texturising effect is revealed: it solidifies or stabilises the fatty preparation as the temperature drops.

🎥 Demonstration videos

Watch Sosa Glicemul in action across a range of professional applications:

Extra-virgin olive oil shots — thick texture and liquid nitrogen beads

Argan oil emulsion

Praline emulsion — making a creamy praline paste

Crispy creamy pistachio dessert — pistachio heart pastry, lemon mousse and fresh fruit