✔ Powerful emulsifier: Stabilizes water-oil blends for homogeneous textures.
✔ Airy foam effect: Perfect for creating light “airs” and foamy textures in cooking and mixology.
✔ Cold and hot use: Soluble in aqueous liquids and in fats heated to 60°C.
✔ Natural alternative: Can replace egg yolk in sauces and creams.
✔ Ideal for chocolate making: Improves the fluidity of ganaches and reduces the viscosity of coatings.
? Aromatic airs and foams: Creates bubbles of flavor in cocktails and cooking.
? Sauces & creams: Ideal for mayonnaise, custard, whipped cream.
? Chocolate making & pastry: Improves the fluidity of chocolate in coatings and ganaches.
? Resistant to extreme temperatures: Works hot, cold and even frozen.
Contents- 1 jar of 450g
? Precautions: Do not overdose to avoid altering the taste of preparations.
❄ Storage: Keep away from humidity and heat to preserve its properties.
Dimensions- 450G
