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Emulsifier E322 (lecithin)
Gelling agent
Agar agar is a natural vegetable gelling agent extracted from red algae, which is used as a substitute for gelatin (gelling agent E406).
DESCRIPTIVE Emulsifier derived from fats. For optimal use, dissolve at 140°F (60°C), leave to cool, then stir. Suitable for use with oily preparations. This texturizing agent helps to add texture to oils and Pure Pastes. The recommended dose is 30-60g/kg.
Gellankummi (E418)
Thickener E407 (carrageenan)
Powdered egg white
Sosa Gelespessa is easy to use thickening agent.
For making shortcut, biscuit, puff and yeast pastry.
Egg white mix for making meringues, macarrons, creams and icings.
The thickening carrageenan powder (E407)
Calcium hydroxide (E526) and calcium oxide (E529)
Thickener: Sodium alginate (E401).
Used to prevent oxidisation of fruit or as a dough enhancer.
