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Sosa textures, texturizers and various products

Textures, stabilizers, gelling agents, etc.

Sosa textures, texturizers and various products Textures are tasteless and colorless texture modifiers that respect to the greatest possible extent the organoleptic properties of the ingredients they are intended to transform.

Textures are tasteless and colorless texture modifiers that respect to the greatest possible extent the organoleptic properties of the ingredients they are intended to transform.

  • Availability of Sosa flavor/flavors

    If you have not found what you are looking for in our Sosa range or are missing a product, please contact us by phone (+49) 02452-159 5718 or write an email to info@gourmet-versand.com .
    We can order the product you want, the delivery time is approx. 1 - 2 weeks.


  • Sosa different products

    Textures, stabilizers, gelling agents, etc.

    What we normally call texturing agent or textures, is a recent gastronomic neoplasm that describes an ancient phenomenon catering and baking industry: the modification of textures or the consistency of foods, to take them in a new form to be. Almost all traditional or modern confectionery falling under this description, as is the bread crafts and much of the culinary art of cooking. Ice cream is a texture, flaky another, bread is a meal texture that results from a fermentation, sauces, mousses, macaroons, fresh pasta and many others differ in their texture. One could say that the history of gastronomy since Paleolithic a steady development of textures, in which we transform primary ingredients.

    In a strict sense this neologism is applied to products and new formulations, caused by the introduction of new texture agent in the catering and pastry beings of the past decade. But we must not lose sight, however, that these new texture agent one day belong to the canon and not so far away in their technological function
    are of old techniques. There will be new methods of preparation, of which perhaps those are best known, which have been developed in the avant-garde cuisine; but these new texture agent
    also applied to old recipes and these will be further developed.


    copyright text: sosa.cat

  • Sosa different products

    Textures, stabilizers, gelling agents, etc.

    And this magma will become part of the canon of classic gastronomy in the years to come. Texturizing agents in the narrower sense are a series of ingredients that are - neutral in taste and
    tasteless - changing the texture of ingredients. They come from the process of industrial food production at the end of the 19th century, which involved stabilizing, preserving and creating new ones
    Forms of food consumption played a major role. When used in gastronomic applications, it is important that the texturization does not have an aftertaste and that the taste of the product to be modified is intact
    Ingredients are highly respected.

    The range of new textural materials have the following basic criteria of modern gastronomy
    together:
    - Neutral in taste
    - Greatest possible consideration for the
    Taste of the ingredient to be texturized
    - Maximum effect of the texture to be developed
    - For mixtures, the application dose should always be
    be simplified


    copyright text: sosa.cat
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