Paste Emulsifier - 1kg - Sosa

The all-in-one emulsifier for sauces, pastry and vegan emulsions

Sosa Paste Emulsifier combines in a ready-to-use aqueous base the properties of Glicemul (liposoluble, fat texturiser) and Sucro Emul (hydrophilic, aerating agent). This combination delivers high-stability dual emulsifying action across a very broad range of applications, with no prior preparation required — simply incorporate cold directly into the liquid phase.

Technical benefits and applications for hospitality professionals

• Bakery and pastry: In whipped batters and cake mixes, it ensures even fat distribution for a softer, more tender and more consistent texture. It also helps prevent syneresis in high-fat preparations — glazes, fillings, biscuits.
• Vegan mayonnaises and egg-free emulsions: It is the reference ingredient for replacing egg in cold emulsions. By perfectly emulsifying liquids and fats, it enables the creation of stable, smooth fruit dressings, vegan mayonnaises and sauces without animal proteins — a major asset for vegan menus and allergen-free requirements.
• Emulsified dressings: Applied cold directly into the liquid phase, it provides lasting stability to dressings and oil emulsions, preventing phase separation. A thickener (xanthan, guar gum) can be added to increase consistency as needed.
• Decorations, glazes and fillings: At lower dosage, it stabilises non-fruit fillings and glazes, confectionery and breath-freshening micro-pastilles, as well as flavoured fermented dairy products.

Application guidelines

• Direct cold application: Incorporate directly into the liquid phase of the preparation, without prior dissolving.
• Consistency: For thicker emulsions (dressings, structured sauces), add a complementary thickener such as xanthan or guar gum according to the desired texture.
• Egg-free products: For a successful vegan mayonnaise, gradually emulsify the oil into the aqueous phase containing the emulsifier, as with a classic mayonnaise.

Technical specifications

Recipe suggestions

Passion Fruit Mayonnaise

Mix cold 200g grape seed oil, 20g Paste Emulsifier, 6g Gelespesa and 200g passion fruit purée. Emulsify gradually until smooth and creamy.

Raspberry Mayonnaise

Mix cold 250g grape seed oil, 20g Paste Emulsifier, 4g Gelespesa, 200g raspberry purée and 50g clarified raspberries. Emulsify gradually until homogeneous.

Chestnut-Apricot Mayonnaise

In a Thermomix bowl, blend 50g apricot-ginger purée, 115g orange purée and 6g Gelespesa for 30 seconds at speed 4. Add 500g grape seed oil, 10g Paste Emulsifier and 500g chestnut cream, then blend for 1 minute at speed 4 until smooth and stable.

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