Sosa's Prosorbet is a mixture of stabilizers, gelling agents, milk protein and dextrose to stabilize sorbets.
It acts as a gelling and bulking agent, replacing the body and texture normally provided by the fat content. It is commonly used for making sorbet.
Use: Mix while hot (Max. 80 °C) in the liquid with strong agitation. Once mixed with the liquid it is advisable to mature the mixture for 8 hours in the cold (+/-4ºC) so that the components of the product are perfectly hydrated before freezing.
Application: Any liquid or semi-liquid preparations.
Elaborations: Sorbets.
Observations: To obtain a balanced sorbet, it is necessary to add approximately 30% of soluble solids such as sucrose to the recipe.
Recommended Dosage: 5g /kg
Suitable for vegetarians.
Product of Spain.
Sosa Ingredients is one of the leading manufacturers of premium ingredients for gastronomy and pastry.
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Inventory Last Updated: May 06, 2024
