Natur Emul - 500g - Sosa
48645
27.00 € excl. VAT
28.49 €
incl. VAT
In stock
Natur Emul - Natural Citrus Fibre Emulsifier - Egg Yolk Substitute - Sosa
Size: 500g Jar | Sosa Transparency Selection
Sosa Natur Emul is a 100% natural emulsifier made from citrus fibres, with a total fibre content of 68.2%. A multifunctional ingredient, it emulsifies, stabilises and hydrates in both hot and cold preparations, in aqueous as well as fatty media. It effectively replaces egg yolk as an emulsifier, opening the way to high-quality vegan pastry and cuisine.
- Use: Natural emulsifier, egg yolk substitute, stabiliser, fat reducer.
- Properties: Soluble hot and cold, wide pH range, neutral in taste and colour, prevents syneresis during freezing.
- Dosage: 2-15g/L.
- Dietary: 100% natural origin (Clean Label), Gluten-Free, Vegan, Vegetarian. Kosher certified. Halal certified.
🌿 Panier des Chefs' favourite: A star ingredient in vegan pastry and gastronomy. Natural emulsifier, egg yolk substitute, ally for dairy-free preparations — it opens up remarkable creative horizons. 🎬 Detailed tutorials available in the Videos tab. 📋 Vegetable shortening recipes (soft & hard versions) in the Recipes tab.
Description
expand_moreThe Natural Emulsifier That Replaces Egg Yolk
Sosa Natur Emul is a powdered citrus fibre acting as a natural emulsifier, with a total fibre content of 68.2% — of which 34.9% insoluble and 33.3% soluble. A multifunctional ingredient of modern gastronomy, it disperses easily in fats and aqueous liquids, hot or cold, across a wide pH range. It is a natural, vegan alternative to egg yolk for all your sweet and savoury emulsions.
Technical Strengths & Versatility for Food Service
- Egg Yolk Substitute: Emulsifies effectively without eggs or dairy, ideal for high-end vegan pastry and cuisine.
- Dual Solubility: Disperses in fats and aqueous liquids, hot or cold, up to 100°C.
- Freeze Stability: Prevents syneresis during defrosting, improving the texture and hold of finished products.
- Fat Reducer: Reduces fat content across a wide variety of sweet and savoury preparations while maintaining a pleasant mouthfeel.
- Wide pH Range: Compatible with both acidic and neutral preparations for maximum versatility.
How to Use
- Incorporation: Use directly cold, incorporate with stirring or a hand blender for optimal dispersion.
- Temperature: Suitable hot or cold, up to 100°C maximum.
- Dosage by application: 2-15g/L depending on preparation and desired effect.
- Applications: Emulsified sauces & mayonnaises | Vegan creams & pastries | Mousses & soufflés | Biscuits & batters | Stabilised beverages.
- Sosa tip: Natur Emul forms stable emulsions that improve mouthfeel while lightening your preparations. Ideal for elevating vegan cuisine without any compromise on texture.
Technical Specifications
| Parameter | Detail |
|---|---|
| Composition | 100% citrus fibres |
| Total fibre content | 68.2% (insoluble 34.9% — soluble 33.3%) |
| Solubility | Hot & cold | Fats and aqueous liquids | Wide pH range |
| Max. temperature | 100°C |
| Recommended dosage | 2-15g/L |
| Freezing | Compatible — prevents syneresis upon defrosting |
| Certifications & Dietary | Clean Label, Kosher, Halal | Vegan, Vegetarian , Gluten-Free |
Allergens: No major allergen | May contain traces of tree nuts, milk, soya, sulphites, egg, mustard, celery, sesame, peanut.
Sosa Spotlight — Natur Emul Featured
Recipe: Passion Fruit & Olive Oil Mousse
Customer reviews
expand_moreReviews about this product
-
Bernard D.
Published 18/07/2025 à 08:23 (Order date: 06/07/2025)Parfait
Delivery times
expand_moreDelivery 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.
Recipes
expand_moreRecipes — Vegetable Shortenings with Natur Emul
In the world of pastry, innovation is essential to meet the growing demands of consumers, particularly those seeking dairy-free alternatives due to intolerances or dietary preferences. Plant-based pastry is a growing trend, offering delicious options accessible to all.
Both recipes incorporate two exceptional texturisers: Natur Emul and Sojawhip, guaranteeing a perfect emulsion and creamy consistency, ideal for any pastry creation.
Vegetable Shortening — Soft Version (General Use)
Technical base recipe - Sosa Ingredients
A versatile, easy-to-handle vegetable shortening suitable for a wide variety of culinary applications. Whether spreading, baking or cooking, it delivers the same functionality as its dairy counterpart — and opens the door to flavoured vegetable butters in gastronomy.
Makes approximately 1 kg of shortening
Steps: 2
1 - Preparing the aqueous base
- 150g Water
- 12g Sojawhip (Sosa)
- 10g Natur Emul (Sosa)
Mix the water with the Sojawhip and Natur Emul using an electric mixer until a homogeneous mixture is obtained.
2 - Emulsification
- 580g Deodorised coconut fat (Sosa)
- 250g Sunflower oil
Melt the coconut fat and mix with the sunflower oil. The temperature of the oil mixture should be 18-20°C. Gradually add the oils to the first preparation and emulsify using an electric whisk.
The final result should resemble a thick mayonnaise. Store in the refrigerator, where the shortening will crystallise and firm up.
Technical note: If the emulsion breaks, the mixture temperature is too high. Cool until it begins to crystallise, then re-emulsify. For a version designed for applications requiring more firmness — laminated doughs, structured fillings — see the hard version recipe below.
Vegetable Shortening — Hard Version (Laminated Doughs & Structured Fillings)
Technical base recipe - Sosa Ingredients
This hard version is ideal for recipes requiring structure and stability: puff pastry, fillings that must hold their shape. It retains the taste and texture of the soft version while providing the firmness needed for the most demanding pastry techniques.
Makes approximately 1 kg of shortening
Steps: 2
1 - Preparing the aqueous base
- 150g Water
- 12g Sojawhip (Sosa)
- 10g Natur Emul (Sosa)
Mix the water with the Sojawhip. Add the Natur Emul and mix again until a homogeneous mixture is obtained.
2 - Emulsification
- 300g Deodorised coconut fat (Sosa)
- 300g Shea butter
- 250g Sunflower oil
Melt the coconut fat and shea butter, then add to the sunflower oil. The temperature of the oil mixture should be approximately 20°C. Gradually add the oils to the first preparation and emulsify.
The final result should resemble a thick mayonnaise. In the refrigerator, the shortening will crystallise and firm up.
Technical note: If the emulsion breaks, the mixture temperature is too high. Cool until it begins to crystallise, then re-emulsify.
Video
expand_moreDemonstrations & Technical Applications
Discover the full versatility of Natur Emul through these professional creations. From vegan pastry to savoury cuisine, see how this natural emulsifier transforms your egg-free and dairy-free preparations.
• Applications: Sauces, mayonnaises and vegan emulsions
You might also like
7 other products in the same category:
