{"title":"Textures \u0026 Transformation","description":"\u003cp\u003eExplore gelling agents, thickeners, emulsifiers, fibres, proteins and spherification ingredients for controlling texture, structure and mouthfeel across sweet and savoury cooking.\u003c\/p\u003e","products":[{"product_id":"louis-francois-agar-agar","title":"LOUIS FRANCOIS Agar Agar – Professional-Grade Gelling Agent for Precision and Clarity","description":"\u003cp\u003eLouis Francois Agar Agar is a plant-based gelling agent made from red algae. It creates clear, firm, brittle gels with a clean, neutral taste, making it especially useful for molded jellies, fruit layers, plated desserts, and savoury gels where structure and clarity matter.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eAgar must be fully boiled to activate. Once dissolved, it sets as it cools and can be remelted by reheating. It works best in water-based systems, while strong acidity or alcohol can reduce its gelling power.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the texture and application:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePressurized creams, low-fat creams: 0.5–1 g\/kg\u003c\/li\u003e\n\u003cli\u003eFlavoured milk drinks: 1–2 g\/L\u003c\/li\u003e\n\u003cli\u003eLight creams: 2–5 g\/kg\u003c\/li\u003e\n\u003cli\u003eDairy products, sauces, soups: 5–10 g\/L\u003c\/li\u003e\n\u003cli\u003eCookies, pastries, ice cream, fish-based preparations: 5–10 g\/kg\u003c\/li\u003e\n\u003cli\u003eConfectionery, dairy specialties: 10–20 g\/kg\u003c\/li\u003e\n\u003cli\u003eDietetic products: 20–40 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eClear fruit gelée layers and plated dessert elements\u003c\/li\u003e\n\u003cli\u003eMolded jellies and hot-service gels\u003c\/li\u003e\n\u003cli\u003eVegan gelled desserts and garnishes\u003c\/li\u003e\n\u003cli\u003ePâte de fruit and confectionery with a firm bite\u003c\/li\u003e\n\u003cli\u003eSavoury aspics, terrines, soups, and sauces\u003c\/li\u003e\n\u003cli\u003eLow-fat or dairy-free recipes where you want structure without added fat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eWhite to cream-coloured powder with no noticeable odour or taste. It forms a firm, brittle gel after boiling and cooling, is thermoreversible, and is not ideal for freezing and thawing. Extended storage can lead to some syneresis.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Gelling Agents\u003c\/h3\u003e\n\u003cp\u003eCompared with gelatin, agar sets faster, holds at higher temperatures, and is better for warm-service or heat-stable applications. Compared with pectin or gellan in freeze-thaw systems, it is less suitable for frozen applications, but it gives a firmer, cleaner-cut gel. Compared with typical retail agar powders, Louis Francois agar is known to produce more consistent gel strength, cleaner flavour neutrality, and better clarity.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eExtracted from Gracilaria red algae.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":29373694967831,"sku":"","price":24.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":29373695000599,"sku":"130A","price":129.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPowderedAgarAgar1.jpg?v=1726718236"},{"product_id":"louis-francois-soy-lecithin","title":"LOUIS FRANCOIS Soy Lecithin Powder – Natural Emulsifier for Foams, Sauces \u0026 Bakery","description":"\u003cp\u003eLouis Francois Soy Lecithin Powder is a plant-based emulsifier made from non-GMO soybeans. It helps combine water and fat, improve texture, and support shelf life in bakery, chocolate, sauces, and modern pastry applications. Rich in phospholipids, it is a practical choice when you want smoother emulsions, better hydration, and more consistent structure.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eBlend into liquids or dry ingredients, depending on the recipe. For foams and emulsions, use an immersion blender or whisk for full dispersion. It is water-soluble and oil-dispersible, so it works well in both hot and cold processes.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBakery and biscuits: 1–3 g\/kg\u003c\/li\u003e\n\u003cli\u003eMargarine and spreads: 1–5 g\/kg\u003c\/li\u003e\n\u003cli\u003eChocolate: 3–5 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAdjust according to the formula and the result you want.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eImproves moisture, volume, and shelf life in cakes and baked goods\u003c\/li\u003e\n\u003cli\u003eReduces crumbliness and improves handling in cookies, biscuits, and wafers\u003c\/li\u003e\n\u003cli\u003eHelps improve fluidity, shine, and texture in chocolate and ganache\u003c\/li\u003e\n\u003cli\u003eCreates stable foams and smooth emulsions for sauces and modern pastry work\u003c\/li\u003e\n\u003cli\u003eSupports more uniform texture in spreads and plant-based emulsions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eLight yellow to light brown powder with a mild soy aroma. It is soluble in water, dispersible in oil, and useful for improving emulsions, hydration, texture, and volume. It is also non-GMO, but contains soy as an allergen.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with liquid lecithin, this powder format is easier to measure accurately and simpler to use in dry mixes. Compared with lower-grade or non-standardized lecithins, it is positioned for more reliable dispersion and smoother integration in bakery, confectionery, and emulsified recipes.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eDerived from non-GMO soybeans and composed mainly of phospholipids and triglycerides.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"80g","offer_id":29511195721751,"sku":"","price":15.5,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":31519234195520,"sku":"1245A","price":71.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPowderedSoyLecithin1.jpg?v=1726714960"},{"product_id":"sosa-gellan-gum","title":"SOSA Gellan Gum – Vegan Gelling Agent for Heat-Stable Applications, 500g","description":"\u003cp class=\"\" data-end=\"514\" data-start=\"156\"\u003eSOSA Gellan Gum is a plant-based, high-performance gelling agent used to stabilize, thicken, and add texture to a wide range of foods and beverages. Originally found on water lilies, it is now produced through the fermentation of sugar using a specific bacterial strain. The resulting gellan gum forms clear, firm gels that remain stable even under heat.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"694\" data-start=\"516\"\u003eA reliable alternative to animal-derived gelatin, gellan gum is suitable for vegan and vegetarian preparations, with excellent results across both sweet and savoury applications.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"714\" data-start=\"701\"\u003e\u003cstrong data-end=\"712\" data-start=\"705\"\u003eUse\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"821\" data-start=\"715\"\u003e\n\u003cli class=\"\" data-end=\"747\" data-start=\"715\"\u003e\n\u003cp class=\"\" data-end=\"747\" data-start=\"717\"\u003eDisperse at room temperature\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"821\" data-start=\"748\"\u003e\n\u003cp class=\"\" data-end=\"821\" data-start=\"750\"\u003eHeat to at least 80 °C (preferably bring to a boil) for full activation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"850\" data-start=\"828\"\u003e\u003cstrong data-end=\"848\" data-start=\"832\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1048\" data-start=\"851\"\u003e\n\u003cli class=\"\" data-end=\"880\" data-start=\"851\"\u003e\n\u003cp class=\"\" data-end=\"880\" data-start=\"853\"\u003eFruit purees and fillings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"912\" data-start=\"881\"\u003e\n\u003cp class=\"\" data-end=\"912\" data-start=\"883\"\u003eSorbets and gelled desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"935\" data-start=\"913\"\u003e\n\u003cp class=\"\" data-end=\"935\" data-start=\"915\"\u003eCandies and icings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"969\" data-start=\"936\"\u003e\n\u003cp class=\"\" data-end=\"969\" data-start=\"938\"\u003eCroissant and pastry fillings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1006\" data-start=\"970\"\u003e\n\u003cp class=\"\" data-end=\"1006\" data-start=\"972\"\u003eOily gelatins and ravioli sheets\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1048\" data-start=\"1007\"\u003e\n\u003cp class=\"\" data-end=\"1048\" data-start=\"1009\"\u003eCubes for plated desserts or inclusions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1083\" data-start=\"1055\"\u003e\u003cstrong data-end=\"1081\" data-start=\"1059\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1147\" data-start=\"1084\"\u003e\n\u003cli class=\"\" data-end=\"1147\" data-start=\"1084\"\u003e\n\u003cp class=\"\" data-end=\"1147\" data-start=\"1086\"\u003e10–20 g per kg, depending on desired firmness and formulation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1175\" data-start=\"1154\"\u003e\u003cstrong data-end=\"1173\" data-start=\"1158\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1276\" data-start=\"1176\"\u003e\n\u003cli class=\"\" data-end=\"1215\" data-start=\"1176\"\u003e\n\u003cp class=\"\" data-end=\"1215\" data-start=\"1178\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1246\" data-start=\"1216\"\u003e\n\u003cp class=\"\" data-end=\"1246\" data-start=\"1218\"\u003eHalal and Kosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1276\" data-start=\"1247\"\u003e\n\u003cp class=\"\" data-end=\"1276\" data-start=\"1249\"\u003eContains no known allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1298\" data-start=\"1278\"\u003e\u003cstrong data-end=\"1298\" data-start=\"1278\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":40128670531745,"sku":"38697","price":386.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAGellanGum.jpg?v=1593382144"},{"product_id":"sosa-gelcrem-universal-thickener-350g","title":"SOSA Gelcrem Universal – Versatile Thickener for Hot \u0026 Cold Use, 350g","description":"\u003cp data-start=\"198\" data-end=\"482\" class=\"\"\u003eSOSA Gelcrem Universal is a versatile thickening agent designed to create smooth, creamy textures in both sweet and savoury applications. It offers reliable consistency without altering flavour, making it ideal for enhancing the body and mouthfeel of a wide range of preparations.\u003c\/p\u003e\n\u003cp data-start=\"484\" data-end=\"762\" class=\"\"\u003eThis heat-resistant thickener can be applied directly to both hot and cold mixtures, maintaining stability across various temperatures. Whether you're preparing pastry creams, sauces, desserts, or even savoury reductions, Gelcrem Universal delivers uniform, refined results.\u003c\/p\u003e\n\u003ch3 data-start=\"769\" data-end=\"796\" class=\"\"\u003e\u003cstrong data-start=\"773\" data-end=\"794\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"797\" data-end=\"951\"\u003e\n\u003cli data-start=\"797\" data-end=\"841\" class=\"\"\u003e\n\u003cp data-start=\"799\" data-end=\"841\" class=\"\"\u003eAdd directly to hot or cold preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"842\" data-end=\"881\" class=\"\"\u003e\n\u003cp data-start=\"844\" data-end=\"881\" class=\"\"\u003eStir or whisk until fully dissolved\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"882\" data-end=\"951\" class=\"\"\u003e\n\u003cp data-start=\"884\" data-end=\"951\" class=\"\"\u003eStable under heat and ideal for high-moisture or emulsified systems\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"958\" data-end=\"980\" class=\"\"\u003e\u003cstrong data-start=\"962\" data-end=\"978\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"981\" data-end=\"1163\"\u003e\n\u003cli data-start=\"981\" data-end=\"1019\" class=\"\"\u003e\n\u003cp data-start=\"983\" data-end=\"1019\" class=\"\"\u003ePastry creams and dessert fillings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1020\" data-end=\"1051\" class=\"\"\u003e\n\u003cp data-start=\"1022\" data-end=\"1051\" class=\"\"\u003eJams and fruit preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1052\" data-end=\"1081\" class=\"\"\u003e\n\u003cp data-start=\"1054\" data-end=\"1081\" class=\"\"\u003eSavoury sauces and purees\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1082\" data-end=\"1122\" class=\"\"\u003e\n\u003cp data-start=\"1084\" data-end=\"1122\" class=\"\"\u003eHot chocolate, soups, and reductions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1123\" data-end=\"1163\" class=\"\"\u003e\n\u003cp data-start=\"1125\" data-end=\"1163\" class=\"\"\u003eVegan custards or plant-based desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1170\" data-end=\"1198\" class=\"\"\u003e\u003cstrong data-start=\"1174\" data-end=\"1196\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1199\" data-end=\"1230\"\u003e\n\u003cli data-start=\"1199\" data-end=\"1230\" class=\"\"\u003e\n\u003cp data-start=\"1201\" data-end=\"1230\" class=\"\"\u003e30–40 g per kg of preparation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1237\" data-end=\"1258\" class=\"\"\u003e\u003cstrong data-start=\"1241\" data-end=\"1256\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1259\" data-end=\"1382\"\u003e\n\u003cli data-start=\"1259\" data-end=\"1298\" class=\"\"\u003e\n\u003cp data-start=\"1261\" data-end=\"1298\" class=\"\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1299\" data-end=\"1331\" class=\"\"\u003e\n\u003cp data-start=\"1301\" data-end=\"1331\" class=\"\"\u003eGluten-free and coeliac-safe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1332\" data-end=\"1352\" class=\"\"\u003e\n\u003cp data-start=\"1334\" data-end=\"1352\" class=\"\"\u003eKosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1353\" data-end=\"1382\" class=\"\"\u003e\n\u003cp data-start=\"1355\" data-end=\"1382\" class=\"\"\u003eContains no known allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1384\" data-end=\"1404\" class=\"\"\u003e\u003cstrong data-start=\"1384\" data-end=\"1404\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":40128505315489,"sku":"38675","price":33.75,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAGelcremUniversal.jpg?v=1593382086"},{"product_id":"sosa-gelcrem-cold","title":"SOSA Gelcrem Cold, 500g","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSosa's Gelcrem Cold is a tasteless thickener that produces a creamy texture (e.g. pastry cream) in cold.  It has a variety of uses in the kitchen, particularly in dessert-making and creating texturized soups.\u003c\/p\u003e\n\u003cp\u003eSuitable to use hot or cold for any liquid mass, Gelcrem Cold allows you to get the texture of custard but in cold conditions, without adding gelling agents.  It is ideal for use in creams (e.g. raw pastry cream\/cold creams) without impairing the flavour.  It is also perfect to add texture and to thicken your delicious soups and sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eRecommended Dosage:\u003c\/strong\u003e\u003cspan\u003e 40 - 80g\/L\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSuitable for vegetarians, vegans and coeliacs. Kosher.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAllergens: No allergens\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eProduct of Spain.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSosa Ingredients is one of the leading manufacturers of premium ingredients for gastronomy and pastry.\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":39436214861985,"sku":"38674","price":28.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAGelcremCold.jpg?v=1593382001"},{"product_id":"sosa-gelcrem-hot","title":"SOSA Gelcrem Hot, 500g","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eSosa's Gelcrem Hot is a tasteless thickener that produces a creamy texture.  Refined corn starch is treated at high temperatures to produce this thickener which has a variety of uses in the kitchen, in particularly dessert making.\u003c\/p\u003e\n\u003cp\u003eGelcrem Hot resists high temperatures and works well in the oven as well as the freezer. Used in any kind of liquid or semi-liquid mass, simply mix in cold and heat until boiling.\u003c\/p\u003e\n\u003cp\u003eIdeal for working with béchamel, custard, pastry cream and hot creams.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRecommended Dosage:\u003c\/strong\u003e\u003cspan\u003e 20 - 50g\/L\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSuitable for vegetarians, vegans and coeliacs. Kosher.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAllergens: No allergens\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eProduct of Spain.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSosa Ingredients is one of the leading manufacturers of premium ingredients for gastronomy and pastry.\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":40128478904481,"sku":"38673","price":59.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAGelcremHot.jpg?v=1593382041"},{"product_id":"sosa-kappa-gum-600g","title":"SOSA Kappa Gum – Plant-Based Gelling Agent, 600g","description":"\u003cp data-start=\"220\" data-end=\"462\" class=\"\"\u003eSosa Kappa Gum (Goma Kappa) is a powerful gelling agent made from carrageenan, a hydrocolloid extracted from red algae. It forms firm, brittle gels and is widely used in modern gastronomy for creating clean-textured, heat-stable gels.\u003c\/p\u003e\n\u003cp data-start=\"464\" data-end=\"710\" class=\"\"\u003eKappa gum is ideal for use with aqueous liquids and produces gels that are thermally irreversible—meaning they hold their shape when heated. It is insoluble in cold liquids, but dissolves easily in hot water (not in organic solvents or fats).\u003c\/p\u003e\n\u003ch3 data-start=\"717\" data-end=\"730\" class=\"\"\u003e\u003cstrong data-start=\"721\" data-end=\"728\"\u003eUse\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"731\" data-end=\"865\"\u003e\n\u003cli data-start=\"731\" data-end=\"769\" class=\"\"\u003e\n\u003cp data-start=\"733\" data-end=\"769\" class=\"\"\u003eCombine with other dry ingredients\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"770\" data-end=\"834\" class=\"\"\u003e\n\u003cp data-start=\"772\" data-end=\"834\" class=\"\"\u003eDisperse into warm liquid and bring to a boil for activation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"835\" data-end=\"865\" class=\"\"\u003e\n\u003cp data-start=\"837\" data-end=\"865\" class=\"\"\u003eAllow to cool for gel to set\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"872\" data-end=\"894\" class=\"\"\u003e\u003cstrong data-start=\"876\" data-end=\"892\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"895\" data-end=\"1026\"\u003e\n\u003cli data-start=\"895\" data-end=\"922\" class=\"\"\u003e\n\u003cp data-start=\"897\" data-end=\"922\" class=\"\"\u003eClear or flavoured gels\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"923\" data-end=\"954\" class=\"\"\u003e\n\u003cp data-start=\"925\" data-end=\"954\" class=\"\"\u003eJellied consommés or broths\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"955\" data-end=\"979\" class=\"\"\u003e\n\u003cp data-start=\"957\" data-end=\"979\" class=\"\"\u003eSliced gelled sheets\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"980\" data-end=\"1026\" class=\"\"\u003e\n\u003cp data-start=\"982\" data-end=\"1026\" class=\"\"\u003eLayered gelled desserts or savory components\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1033\" data-end=\"1061\" class=\"\"\u003e\u003cstrong data-start=\"1037\" data-end=\"1059\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1062\" data-end=\"1112\"\u003e\n\u003cli data-start=\"1062\" data-end=\"1112\" class=\"\"\u003e\n\u003cp data-start=\"1064\" data-end=\"1112\" class=\"\"\u003e1–10 g per kg, depending on desired gel firmness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1119\" data-end=\"1140\" class=\"\"\u003e\u003cstrong data-start=\"1123\" data-end=\"1138\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1141\" data-end=\"1243\"\u003e\n\u003cli data-start=\"1141\" data-end=\"1180\" class=\"\"\u003e\n\u003cp data-start=\"1143\" data-end=\"1180\" class=\"\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1181\" data-end=\"1213\" class=\"\"\u003e\n\u003cp data-start=\"1183\" data-end=\"1213\" class=\"\"\u003eGluten-free and coeliac-safe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1214\" data-end=\"1243\" class=\"\"\u003e\n\u003cp data-start=\"1216\" data-end=\"1243\" class=\"\"\u003eContains no known allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1245\" data-end=\"1265\" class=\"\"\u003e\u003cstrong data-start=\"1245\" data-end=\"1265\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":42409563029748,"sku":"38690","price":143.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAGomaKappa600g.jpg?v=1594751940"},{"product_id":"sosa-vegetal-gelling-agent-500g","title":"SOSA Vegetal Gelling Agent – Vegan Gelatin Alternative, 500g","description":"\u003cp data-start=\"221\" data-end=\"523\" class=\"\"\u003eSOSA Vegetal Gelling Agent is a plant-based gelling agent composed of carrageenan and locust bean gum, both derived from natural sources. It produces transparent, elastic gels with a texture more flexible and less brittle than agar-agar, making it ideal for modern pastry and culinary applications.\u003c\/p\u003e\n\u003ch3 data-start=\"530\" data-end=\"556\" class=\"\"\u003e\u003cstrong data-start=\"534\" data-end=\"556\"\u003eUsage Instructions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"558\" data-end=\"894\"\u003e\n\u003cli data-start=\"558\" data-end=\"633\" class=\"\"\u003e\n\u003cp data-start=\"560\" data-end=\"633\" class=\"\"\u003e\u003cstrong data-start=\"560\" data-end=\"575\"\u003eApplication\u003c\/strong\u003e: Suitable for liquids with a water content exceeding 80%.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"634\" data-end=\"800\" class=\"\"\u003e\n\u003cp data-start=\"636\" data-end=\"800\" class=\"\"\u003e\u003cstrong data-start=\"636\" data-end=\"651\"\u003ePreparation\u003c\/strong\u003e: Dissolve in cold liquid, then heat to at least 65 °C (preferably bring to a boil) to activate. Gelation occurs upon cooling to approximately 60 °C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"801\" data-end=\"894\" class=\"\"\u003e\n\u003cp data-start=\"803\" data-end=\"894\" class=\"\"\u003e\u003cstrong data-start=\"803\" data-end=\"817\"\u003eProperties\u003c\/strong\u003e: Thermoreversible (can be melted and reset once); not suitable for freezing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"901\" data-end=\"927\" class=\"\"\u003e\u003cstrong data-start=\"905\" data-end=\"927\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"929\" data-end=\"970\"\u003e\n\u003cli data-start=\"929\" data-end=\"970\" class=\"\"\u003e\n\u003cp data-start=\"931\" data-end=\"970\" class=\"\"\u003e\u003cstrong data-start=\"931\" data-end=\"941\"\u003eDosage\u003c\/strong\u003e: 50 g per kg of preparation.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"977\" data-end=\"1006\" class=\"\"\u003e\u003cstrong data-start=\"981\" data-end=\"1006\"\u003eCulinary Applications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1008\" data-end=\"1178\"\u003e\n\u003cli data-start=\"1008\" data-end=\"1034\" class=\"\"\u003e\n\u003cp data-start=\"1010\" data-end=\"1034\" class=\"\"\u003eFruit jellies and purees\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1035\" data-end=\"1060\" class=\"\"\u003e\n\u003cp data-start=\"1037\" data-end=\"1060\" class=\"\"\u003eVegan gelées and aspics\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1061\" data-end=\"1079\" class=\"\"\u003e\n\u003cp data-start=\"1063\" data-end=\"1079\" class=\"\"\u003eNappage (glazes)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1080\" data-end=\"1098\" class=\"\"\u003e\n\u003cp data-start=\"1082\" data-end=\"1098\" class=\"\"\u003eVeils and sheets\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1099\" data-end=\"1120\" class=\"\"\u003e\n\u003cp data-start=\"1101\" data-end=\"1120\" class=\"\"\u003eCold spaghetti gels\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1121\" data-end=\"1143\" class=\"\"\u003e\n\u003cp data-start=\"1123\" data-end=\"1143\" class=\"\"\u003eFalse spherification\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1144\" data-end=\"1178\" class=\"\"\u003e\n\u003cp data-start=\"1146\" data-end=\"1178\" class=\"\"\u003ePâte de fruits-style confections\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1185\" data-end=\"1212\" class=\"\"\u003e\u003cstrong data-start=\"1189\" data-end=\"1212\"\u003eDietary Information\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1214\" data-end=\"1364\"\u003e\n\u003cli data-start=\"1214\" data-end=\"1268\" class=\"\"\u003e\n\u003cp data-start=\"1216\" data-end=\"1268\" class=\"\"\u003e\u003cstrong data-start=\"1216\" data-end=\"1232\"\u003eSuitable for\u003c\/strong\u003e: Vegetarians, vegans, and coeliacs.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1269\" data-end=\"1318\" class=\"\"\u003e\n\u003cp data-start=\"1271\" data-end=\"1318\" class=\"\"\u003e\u003cstrong data-start=\"1271\" data-end=\"1289\"\u003eCertifications\u003c\/strong\u003e: Halal and Kosher certified.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1319\" data-end=\"1364\" class=\"\"\u003e\n\u003cp data-start=\"1321\" data-end=\"1364\" class=\"\"\u003e\u003cstrong data-start=\"1321\" data-end=\"1334\"\u003eAllergens\u003c\/strong\u003e: Contains no known allergens.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1366\" data-end=\"1386\" class=\"\"\u003e\u003cstrong data-start=\"1366\" data-end=\"1386\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":34836951335073,"sku":"48648","price":80.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAVegetalGellingAgent_500g.jpg?v=1593382485"},{"product_id":"sosa-vegan-mousse-gelling-agent","title":"SOSA Vegan Mousse Gelling Agent – Plant-Based Gelatin Alternative","description":"\u003cp class=\"\" data-end=\"537\" data-start=\"244\"\u003eSosa Vegan Mousse Gelatin is a specialty gelling agent formulated to create stable, airy vegan mousses. Made from agar agar and tapioca starch, this plant-based hydrocolloid provides gelation at low temperatures (32–40 °C), with excellent freeze-thaw stability and a wide pH tolerance.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"820\" data-start=\"539\"\u003eUnlike standard gelling agents, this product is designed to integrate seamlessly into cold mousse preparations, producing smooth, resilient textures without animal-derived gelatin. It is ideal for professionals working with vegan, allergen-sensitive, or modern plant-based recipes.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"840\" data-start=\"827\"\u003e\u003cstrong data-end=\"838\" data-start=\"831\"\u003eUse\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1094\" data-start=\"841\"\u003e\n\u003cli class=\"\" data-end=\"894\" data-start=\"841\"\u003e\n\u003cp class=\"\" data-end=\"894\" data-start=\"843\"\u003eAdd the powder to the mousse base (aqueous phase)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"931\" data-start=\"895\"\u003e\n\u003cp class=\"\" data-end=\"931\" data-start=\"897\"\u003eHeat to 90–100 °C while stirring\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1020\" data-start=\"932\"\u003e\n\u003cp class=\"\" data-end=\"1020\" data-start=\"934\"\u003eCool to 50–60 °C before folding in the aerated component (e.g. plant-based meringue)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1094\" data-start=\"1021\"\u003e\n\u003cp class=\"\" data-end=\"1094\" data-start=\"1023\"\u003ePour into molds or containers and cool; may be frozen without syneresis\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1242\" data-start=\"1096\"\u003e\u003cstrong data-end=\"1105\" data-start=\"1096\"\u003eNote:\u003c\/strong\u003e For optimal texture and working time, use a plant-based meringue to aerate. This method allows full integration before gelation sets in.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"1271\" data-start=\"1249\"\u003e\u003cstrong data-end=\"1269\" data-start=\"1253\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1433\" data-start=\"1272\"\u003e\n\u003cli class=\"\" data-end=\"1306\" data-start=\"1272\"\u003e\n\u003cp class=\"\" data-end=\"1306\" data-start=\"1274\"\u003eVegan fruit and citrus mousses\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1338\" data-start=\"1307\"\u003e\n\u003cp class=\"\" data-end=\"1338\" data-start=\"1309\"\u003eChocolate or spiced mousses\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1384\" data-start=\"1339\"\u003e\n\u003cp class=\"\" data-end=\"1384\" data-start=\"1341\"\u003eDried fruit or nut-based aerated desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1433\" data-start=\"1385\"\u003e\n\u003cp class=\"\" data-end=\"1433\" data-start=\"1387\"\u003eCold-set plated desserts and layered creations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1468\" data-start=\"1440\"\u003e\u003cstrong data-end=\"1466\" data-start=\"1444\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1506\" data-start=\"1469\"\u003e\n\u003cli class=\"\" data-end=\"1506\" data-start=\"1469\"\u003e\n\u003cp class=\"\" data-end=\"1506\" data-start=\"1471\"\u003e1.5% to 2.5% of total recipe weight\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1534\" data-start=\"1513\"\u003e\u003cstrong data-end=\"1532\" data-start=\"1517\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1668\" data-start=\"1535\"\u003e\n\u003cli class=\"\" data-end=\"1574\" data-start=\"1535\"\u003e\n\u003cp class=\"\" data-end=\"1574\" data-start=\"1537\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1607\" data-start=\"1575\"\u003e\n\u003cp class=\"\" data-end=\"1607\" data-start=\"1577\"\u003eGluten-free and coeliac-safe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1638\" data-start=\"1608\"\u003e\n\u003cp class=\"\" data-end=\"1638\" data-start=\"1610\"\u003eHalal and Kosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1668\" data-start=\"1639\"\u003e\n\u003cp class=\"\" data-end=\"1668\" data-start=\"1641\"\u003eContains no known allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1690\" data-start=\"1670\"\u003e\u003cstrong data-end=\"1690\" data-start=\"1670\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"100g (repack)","offer_id":43933327622388,"sku":"","price":23.5,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":43933327655156,"sku":"37857","price":67.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAVeganMousseGelatine_500g1.jpg?v=1593382458"},{"product_id":"louis-francois-citrus-fibre","title":"LOUIS FRANCOIS Citrus Fibre – Natural Texturizer and Emulsion Stabilizer","description":"\u003cp\u003eLouis Francois Citrus Fibre is a natural plant-based texturizer and stabilizer made from citrus peels. It helps improve mouthfeel, water retention, suspension, and gloss while keeping a clean-label profile. It is especially useful in acidic recipes, emulsions, beverages, bakery, and plant-based applications where you want better texture without a heavy or artificial feel.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDisperse gradually into hot or cold preparations while stirring, or premix with other dry ingredients to reduce clumping. Its strong hydration capacity helps support both water binding and emulsion stability across a wide range of recipes.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTexturizing \/ water absorption: 1.0–2.0%\u003c\/li\u003e\n\u003cli\u003eEmulsion stabilization: 0.5%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAdjust to suit the recipe and the texture you want.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStabilizes pulp and improves mouthfeel in juices and beverages\u003c\/li\u003e\n\u003cli\u003eAdds body and shine to sauces, dressings, emulsions, and fruit glazes\u003c\/li\u003e\n\u003cli\u003eImproves moisture retention in bakery and gluten-free doughs\u003c\/li\u003e\n\u003cli\u003eSupports structure in fruit preparations, purées, and soft gels\u003c\/li\u003e\n\u003cli\u003eHelps create smoother textures in plant-based dairy or meat alternatives\u003c\/li\u003e\n\u003cli\u003eUseful in vegan mayonnaise, fibre-enriched sauces, and suspended beverage systems\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eWhite to light brownish powder with a mild citrus aroma and a neutral taste. It has high water-binding capacity and helps improve shine, suspension, and texture. It is plant-based, clean-label, and allergen-free.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with many vegetable fibres, Citrus Fibre offers better performance in acidic systems and can deliver good suspension and gloss at relatively low usage. It is a strong choice when you want a more refined texture and clean-label stabilization in low-pH or plant-based formulations.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eNatural fibre extracted from citrus peels, typically orange and lemon.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"80g","offer_id":45831212957940,"sku":"","price":16.75,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":45831212925172,"sku":"10285","price":113.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISCitrusFibre1.jpg?v=1774736659"},{"product_id":"sosa-acid-free-pectin-500g","title":"SOSA Acid-Free Pectin, 500g","description":"\u003cp data-start=\"234\" data-end=\"583\" class=\"\"\u003eSosa Acid-Free Pectin is an amidated low methoxyl pectin (LMA) with added calcium, designed specifically for gelling and stabilizing dairy and fermented preparations. Unlike conventional pectins, it functions without the need for added acidity, making it ideal for low-fat dairy products, custards, and calcium-rich formulations.\u003c\/p\u003e\n\u003cp data-start=\"585\" data-end=\"750\" class=\"\"\u003eThis pectin forms smooth, stable gels with no syneresis (water separation), and is thermoreversible between 40–60 °C, allowing for rework and controlled setting.\u003c\/p\u003e\n\u003ch3 data-start=\"757\" data-end=\"784\" class=\"\"\u003e\u003cstrong data-start=\"761\" data-end=\"782\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"785\" data-end=\"896\"\u003e\n\u003cli data-start=\"785\" data-end=\"866\" class=\"\"\u003e\n\u003cp data-start=\"787\" data-end=\"866\" class=\"\"\u003eMix with sugar and incorporate into the liquid base while stirring vigorously\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"867\" data-end=\"896\" class=\"\"\u003e\n\u003cp data-start=\"869\" data-end=\"896\" class=\"\"\u003eBring to a boil to activate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"903\" data-end=\"934\" class=\"\"\u003e\u003cstrong data-start=\"907\" data-end=\"932\"\u003eApplications \u0026amp; Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"935\" data-end=\"1164\"\u003e\n\u003cli data-start=\"935\" data-end=\"958\" class=\"\"\u003e\n\u003cp data-start=\"937\" data-end=\"958\" class=\"\"\u003e\u003cstrong data-start=\"937\" data-end=\"946\"\u003eFlans\u003c\/strong\u003e: 0.5–0.7%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"959\" data-end=\"985\" class=\"\"\u003e\n\u003cp data-start=\"961\" data-end=\"985\" class=\"\"\u003e\u003cstrong data-start=\"961\" data-end=\"973\"\u003eCustards\u003c\/strong\u003e: 1.0–1.2%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"986\" data-end=\"1024\" class=\"\"\u003e\n\u003cp data-start=\"988\" data-end=\"1024\" class=\"\"\u003e\u003cstrong data-start=\"988\" data-end=\"1012\"\u003eJellies (non-acidic)\u003c\/strong\u003e: 1.5–2.0%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1025\" data-end=\"1164\" class=\"\"\u003e\n\u003cp data-start=\"1027\" data-end=\"1042\" class=\"\"\u003eSuitable for:\u003c\/p\u003e\n\u003cul data-start=\"1045\" data-end=\"1164\"\u003e\n\u003cli data-start=\"1045\" data-end=\"1091\" class=\"\"\u003e\n\u003cp data-start=\"1047\" data-end=\"1091\" class=\"\"\u003eDairy products (yogurt, flan, panna cotta)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1094\" data-end=\"1116\" class=\"\"\u003e\n\u003cp data-start=\"1096\" data-end=\"1116\" class=\"\"\u003eFermented products\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1119\" data-end=\"1164\" class=\"\"\u003e\n\u003cp data-start=\"1121\" data-end=\"1164\" class=\"\"\u003eLow-fat or calcium-rich creams and desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1171\" data-end=\"1193\" class=\"\"\u003e\u003cstrong data-start=\"1175\" data-end=\"1191\"\u003eKey Features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1194\" data-end=\"1323\"\u003e\n\u003cli data-start=\"1194\" data-end=\"1210\" class=\"\"\u003e\n\u003cp data-start=\"1196\" data-end=\"1210\" class=\"\"\u003eNo syneresis\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1211\" data-end=\"1233\" class=\"\"\u003e\n\u003cp data-start=\"1213\" data-end=\"1233\" class=\"\"\u003eAcid-free gelation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1234\" data-end=\"1265\" class=\"\"\u003e\n\u003cp data-start=\"1236\" data-end=\"1265\" class=\"\"\u003eThermoreversible (40–60 °C)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1266\" data-end=\"1323\" class=\"\"\u003e\n\u003cp data-start=\"1268\" data-end=\"1323\" class=\"\"\u003eImproves consistency and texture in dairy-based recipes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1330\" data-end=\"1351\" class=\"\"\u003e\u003cstrong data-start=\"1334\" data-end=\"1349\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1352\" data-end=\"1421\"\u003e\n\u003cli data-start=\"1352\" data-end=\"1391\" class=\"\"\u003e\n\u003cp data-start=\"1354\" data-end=\"1391\" class=\"\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1392\" data-end=\"1421\" class=\"\"\u003e\n\u003cp data-start=\"1394\" data-end=\"1421\" class=\"\"\u003eContains no known allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1423\" data-end=\"1443\" class=\"\"\u003e\u003cstrong data-start=\"1423\" data-end=\"1443\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":37501293953185,"sku":"38893","price":99.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAAcid-FreePectin_500g1.jpg?v=1613277673"},{"product_id":"sosa-hot-inulin-prebiotic-texturizer-500g","title":"SOSA Hot Inulin – Prebiotic Texturizer for Creams \u0026 Baking, 500g","description":"\u003cp data-start=\"174\" data-end=\"551\" class=\"\"\u003eSOSA Hot Inulin is a premium, high-purity prebiotic fibre extracted entirely from chicory root, developed for advanced texture modification in modern pastry and culinary applications. With its exceptional texturizing properties, this inulin produces a creamy, fatty mouthfeel in low-fat or fat-free recipes—without altering the flavour of the final product.\u003c\/p\u003e\n\u003cp data-start=\"553\" data-end=\"728\" class=\"\"\u003eUnlike cold-soluble inulins, this version is optimized for hot processing, offering superior structure and creaminess in creams, mousses, baked goods, and frozen desserts.\u003c\/p\u003e\n\u003ch3 data-start=\"735\" data-end=\"766\" class=\"\"\u003e\u003cstrong data-start=\"739\" data-end=\"764\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"767\" data-end=\"1006\"\u003e\n\u003cli data-start=\"767\" data-end=\"843\" class=\"\"\u003e\n\u003cp data-start=\"769\" data-end=\"843\" class=\"\"\u003eExcellent \u003cstrong data-start=\"779\" data-end=\"803\"\u003etexturizing capacity\u003c\/strong\u003e, delivering a smooth, fatty sensation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"844\" data-end=\"871\" class=\"\"\u003e\n\u003cp data-start=\"846\" data-end=\"871\" class=\"\"\u003eNeutral flavour profile\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"872\" data-end=\"921\" class=\"\"\u003e\n\u003cp data-start=\"874\" data-end=\"921\" class=\"\"\u003eHelps prevent \u003cstrong data-start=\"888\" data-end=\"901\"\u003esyneresis\u003c\/strong\u003e during defrosting\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"922\" data-end=\"964\" class=\"\"\u003e\n\u003cp data-start=\"924\" data-end=\"964\" class=\"\"\u003eThermo-reversible between \u003cstrong data-start=\"950\" data-end=\"962\"\u003e35–40 °C\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"965\" data-end=\"1006\" class=\"\"\u003e\n\u003cp data-start=\"967\" data-end=\"1006\" class=\"\"\u003eBegins to lose function above \u003cstrong data-start=\"997\" data-end=\"1006\"\u003e70 °C\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1013\" data-end=\"1040\" class=\"\"\u003e\u003cstrong data-start=\"1017\" data-end=\"1038\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1041\" data-end=\"1251\"\u003e\n\u003cli data-start=\"1041\" data-end=\"1092\" class=\"\"\u003e\n\u003cp data-start=\"1043\" data-end=\"1092\" class=\"\"\u003eDisperse into liquid with \u003cstrong data-start=\"1069\" data-end=\"1090\"\u003evigorous stirring\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1093\" data-end=\"1145\" class=\"\"\u003e\n\u003cp data-start=\"1095\" data-end=\"1145\" class=\"\"\u003eHeat between \u003cstrong data-start=\"1108\" data-end=\"1120\"\u003e50–70 °C\u003c\/strong\u003e for optimal solubility\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1146\" data-end=\"1205\" class=\"\"\u003e\n\u003cp data-start=\"1148\" data-end=\"1205\" class=\"\"\u003eChill to \u003cstrong data-start=\"1157\" data-end=\"1165\"\u003e5 °C\u003c\/strong\u003e and rest for 2 hours to fully hydrate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1206\" data-end=\"1251\" class=\"\"\u003e\n\u003cp data-start=\"1208\" data-end=\"1251\" class=\"\"\u003eCan be frozen without loss of functionality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1258\" data-end=\"1280\" class=\"\"\u003e\u003cstrong data-start=\"1262\" data-end=\"1278\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1281\" data-end=\"1482\"\u003e\n\u003cli data-start=\"1281\" data-end=\"1342\" class=\"\"\u003e\n\u003cp data-start=\"1283\" data-end=\"1342\" class=\"\"\u003e\u003cstrong data-start=\"1283\" data-end=\"1312\"\u003eCremeux and pastry creams\u003c\/strong\u003e (with or without added fat)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1343\" data-end=\"1391\" class=\"\"\u003e\n\u003cp data-start=\"1345\" data-end=\"1391\" class=\"\"\u003e\u003cstrong data-start=\"1345\" data-end=\"1368\"\u003eFat-reduced mousses\u003c\/strong\u003e and whipped fillings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1392\" data-end=\"1429\" class=\"\"\u003e\n\u003cp data-start=\"1394\" data-end=\"1429\" class=\"\"\u003e\u003cstrong data-start=\"1394\" data-end=\"1427\"\u003eIce cream and frozen desserts\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1430\" data-end=\"1482\" class=\"\"\u003e\n\u003cp data-start=\"1432\" data-end=\"1482\" class=\"\"\u003e\u003cstrong data-start=\"1432\" data-end=\"1447\"\u003eBaked goods\u003c\/strong\u003e with reduced butter or oil content\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1489\" data-end=\"1517\" class=\"\"\u003e\u003cstrong data-start=\"1493\" data-end=\"1515\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1518\" data-end=\"1595\"\u003e\n\u003cli data-start=\"1518\" data-end=\"1595\" class=\"\"\u003e\n\u003cp data-start=\"1520\" data-end=\"1595\" class=\"\"\u003e\u003cstrong data-start=\"1520\" data-end=\"1539\"\u003e50–200 g per kg\u003c\/strong\u003e, depending on desired texture and fat replacement ratio\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1602\" data-end=\"1623\" class=\"\"\u003e\u003cstrong data-start=\"1606\" data-end=\"1621\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1624\" data-end=\"1704\"\u003e\n\u003cli data-start=\"1624\" data-end=\"1657\" class=\"\"\u003e\n\u003cp data-start=\"1626\" data-end=\"1657\" class=\"\"\u003eVegan and vegetarian friendly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1658\" data-end=\"1688\" class=\"\"\u003e\n\u003cp data-start=\"1660\" data-end=\"1688\" class=\"\"\u003eHalal and Kosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1689\" data-end=\"1704\" class=\"\"\u003e\n\u003cp data-start=\"1691\" data-end=\"1704\" class=\"\"\u003eAllergen-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1706\" data-end=\"1726\" class=\"\"\u003e\u003cstrong data-start=\"1706\" data-end=\"1726\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":40023059300513,"sku":"39460","price":53.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAHotInulin_600g.jpg?v=1623119057"},{"product_id":"sosa-elastic-gelling-agent-550g","title":"SOSA Elastic – Plant-Based Gelling Agent for Stretchable Gels, 550g","description":"\u003cp class=\"\" data-end=\"476\" data-start=\"161\"\u003eSosa Elastic is a powdered gelling agent made from red seaweed (carrageenan) and locust bean gum, designed to create elastic, stretchable gels and flexible film-like textures. Its unique formulation results in a gel that is soft, springy, and suitable for creative applications in modern gastronomy.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"661\" data-start=\"478\"\u003eThis plant-based hydrocolloid is of natural origin and compatible with most liquids. It is freeze-stable but not thermoreversible—once gelled, it cannot be reheated and reset.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"681\" data-start=\"668\"\u003e\u003cstrong data-end=\"679\" data-start=\"672\"\u003eUse\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"803\" data-start=\"682\"\u003e\n\u003cli class=\"\" data-end=\"733\" data-start=\"682\"\u003e\n\u003cp class=\"\" data-end=\"733\" data-start=\"684\"\u003eMix into cold liquid and heat to at least 65 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"764\" data-start=\"734\"\u003e\n\u003cp class=\"\" data-end=\"764\" data-start=\"736\"\u003eGelation occurs on cooling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"803\" data-start=\"765\"\u003e\n\u003cp class=\"\" data-end=\"803\" data-start=\"767\"\u003eMelting point is approximately 45 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"832\" data-start=\"810\"\u003e\u003cstrong data-end=\"830\" data-start=\"814\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"970\" data-start=\"833\"\u003e\n\u003cli class=\"\" data-end=\"871\" data-start=\"833\"\u003e\n\u003cp class=\"\" data-end=\"871\" data-start=\"835\"\u003eElastic gelatins and flexible gels\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"923\" data-start=\"872\"\u003e\n\u003cp class=\"\" data-end=\"923\" data-start=\"874\"\u003eWrapping sheets, veils, or stretchable textures\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"970\" data-start=\"924\"\u003e\n\u003cp class=\"\" data-end=\"970\" data-start=\"926\"\u003ePlated desserts and avant-garde preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1005\" data-start=\"977\"\u003e\u003cstrong data-end=\"1003\" data-start=\"981\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1068\" data-start=\"1006\"\u003e\n\u003cli class=\"\" data-end=\"1068\" data-start=\"1006\"\u003e\n\u003cp class=\"\" data-end=\"1068\" data-start=\"1008\"\u003e25–50 g per kg, depending on desired elasticity and firmness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1096\" data-start=\"1075\"\u003e\u003cstrong data-end=\"1094\" data-start=\"1079\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1220\" data-start=\"1097\"\u003e\n\u003cli class=\"\" data-end=\"1136\" data-start=\"1097\"\u003e\n\u003cp class=\"\" data-end=\"1136\" data-start=\"1099\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1169\" data-start=\"1137\"\u003e\n\u003cp class=\"\" data-end=\"1169\" data-start=\"1139\"\u003eGluten-free and coeliac-safe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1190\" data-start=\"1170\"\u003e\n\u003cp class=\"\" data-end=\"1190\" data-start=\"1172\"\u003eKosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1220\" data-start=\"1191\"\u003e\n\u003cp class=\"\" data-end=\"1220\" data-start=\"1193\"\u003eContains no known allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1242\" data-start=\"1222\"\u003e\u003cstrong data-end=\"1242\" data-start=\"1222\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":43578418397428,"sku":"38599","price":144.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAElastic_550g1.jpg?v=1668824433"},{"product_id":"sosa-proespuma-cold-foaming-agent-700g","title":"SOSA Proespuma Cold – Cold Foaming Agent for Siphons, 700g","description":"\u003cp class=\"\" data-end=\"500\" data-start=\"207\"\u003eSOSA Proespuma Cold is a powdered foaming and aerating agent designed specifically for creating cold espumas, foams, and airs using a siphon. It produces light, stable textures with long-lasting hold, ideal for modern plated desserts, cold sauces, and innovative presentations.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"755\" data-start=\"502\"\u003eThis product is heat-resistant and freezable, offering excellent stability in both chilled and frozen applications. Proespuma Cold works with most liquids and is especially suited for cold preparations that require structure without heat activation.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"789\" data-start=\"762\"\u003e\u003cstrong data-end=\"787\" data-start=\"766\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"927\" data-start=\"790\"\u003e\n\u003cli class=\"\" data-end=\"840\" data-start=\"790\"\u003e\n\u003cp class=\"\" data-end=\"840\" data-start=\"792\"\u003eDissolve in cold liquid by stirring vigorously\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"886\" data-start=\"841\"\u003e\n\u003cp class=\"\" data-end=\"886\" data-start=\"843\"\u003eCan be used in siphons for foams and airs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"927\" data-start=\"887\"\u003e\n\u003cp class=\"\" data-end=\"927\" data-start=\"889\"\u003eWorks in liquid or semi-liquid recipes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"956\" data-start=\"934\"\u003e\u003cstrong data-end=\"954\" data-start=\"938\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1113\" data-start=\"957\"\u003e\n\u003cli class=\"\" data-end=\"983\" data-start=\"957\"\u003e\n\u003cp class=\"\" data-end=\"983\" data-start=\"959\"\u003eCold espumas and foams\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1020\" data-start=\"984\"\u003e\n\u003cp class=\"\" data-end=\"1020\" data-start=\"986\"\u003eAromatic airs and light toppings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1058\" data-start=\"1021\"\u003e\n\u003cp class=\"\" data-end=\"1058\" data-start=\"1023\"\u003eSavoury sauces and cold emulsions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1113\" data-start=\"1059\"\u003e\n\u003cp class=\"\" data-end=\"1113\" data-start=\"1061\"\u003eCreative plating elements for desserts or appetizers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1151\" data-start=\"1120\"\u003e\u003cstrong data-end=\"1149\" data-start=\"1124\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1243\" data-start=\"1152\"\u003e\n\u003cli class=\"\" data-end=\"1183\" data-start=\"1152\"\u003e\n\u003cp class=\"\" data-end=\"1183\" data-start=\"1154\"\u003eWhipping and foaming action\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1208\" data-start=\"1184\"\u003e\n\u003cp class=\"\" data-end=\"1208\" data-start=\"1186\"\u003eEmulsifying capacity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1243\" data-start=\"1209\"\u003e\n\u003cp class=\"\" data-end=\"1243\" data-start=\"1211\"\u003eFreeze-stable and heat-resistant\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1278\" data-start=\"1250\"\u003e\u003cstrong data-end=\"1276\" data-start=\"1254\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1311\" data-start=\"1279\"\u003e\n\u003cli class=\"\" data-end=\"1311\" data-start=\"1279\"\u003e\n\u003cp class=\"\" data-end=\"1311\" data-start=\"1281\"\u003e50–100 g per kg of preparation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1339\" data-start=\"1318\"\u003e\u003cstrong data-end=\"1337\" data-start=\"1322\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1435\" data-start=\"1340\"\u003e\n\u003cli class=\"\" data-end=\"1368\" data-start=\"1340\"\u003e\n\u003cp class=\"\" data-end=\"1368\" data-start=\"1342\"\u003eSuitable for vegetarians\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1405\" data-start=\"1369\"\u003e\n\u003cp class=\"\" data-end=\"1405\" data-start=\"1371\"\u003eKosher Dairy and Halal certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1435\" data-start=\"1406\"\u003e\n\u003cp class=\"\" data-end=\"1435\" data-start=\"1408\"\u003eContains no known allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1457\" data-start=\"1437\"\u003e\u003cstrong data-end=\"1457\" data-start=\"1437\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":43776474087668,"sku":"38976","price":54.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAProespumaCold_700g1.jpg?v=1676594015"},{"product_id":"sosa-proespuma-hot-foaming-agent-500g","title":"SOSA Proespuma Hot – Hot Foaming Agent for Siphons, 500g","description":"\u003cp class=\"\" data-end=\"493\" data-start=\"198\"\u003eSOSA Proespuma Hot is a powdered foaming agent specially designed for preparing hot espumas, foams, and aerated mousses using a siphon. It helps stabilize emulsions and aerated textures under heat, reducing the need for added fats while maintaining structure and consistency.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"677\" data-start=\"495\"\u003eIdeal for creating hot, siphon-dispensed foams and light preparations with long-lasting volume, Proespuma Hot works with a wide range of liquids and is heat-stable and freezable.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"711\" data-start=\"684\"\u003e\u003cstrong data-end=\"709\" data-start=\"688\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"876\" data-start=\"712\"\u003e\n\u003cli class=\"\" data-end=\"745\" data-start=\"712\"\u003e\n\u003cp class=\"\" data-end=\"745\" data-start=\"714\"\u003eMix with liquid while heating\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"777\" data-start=\"746\"\u003e\n\u003cp class=\"\" data-end=\"777\" data-start=\"748\"\u003eStir vigorously to dissolve\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"835\" data-start=\"778\"\u003e\n\u003cp class=\"\" data-end=\"835\" data-start=\"780\"\u003eHeat between \u003cstrong data-end=\"818\" data-start=\"793\"\u003e50–70 °C (120–160 °F)\u003c\/strong\u003e for activation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"876\" data-start=\"836\"\u003e\n\u003cp class=\"\" data-end=\"876\" data-start=\"838\"\u003eLoad into a siphon and charge as usual\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"905\" data-start=\"883\"\u003e\u003cstrong data-end=\"903\" data-start=\"887\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1032\" data-start=\"906\"\u003e\n\u003cli class=\"\" data-end=\"931\" data-start=\"906\"\u003e\n\u003cp class=\"\" data-end=\"931\" data-start=\"908\"\u003eHot espumas and foams\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"967\" data-start=\"932\"\u003e\n\u003cp class=\"\" data-end=\"967\" data-start=\"934\"\u003eLight aerated sauces or mousses\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"999\" data-start=\"968\"\u003e\n\u003cp class=\"\" data-end=\"999\" data-start=\"970\"\u003eEmulsified hot preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1032\" data-start=\"1000\"\u003e\n\u003cp class=\"\" data-end=\"1032\" data-start=\"1002\"\u003eAny liquid or semi-liquid base\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1070\" data-start=\"1039\"\u003e\u003cstrong data-end=\"1068\" data-start=\"1043\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1159\" data-start=\"1071\"\u003e\n\u003cli class=\"\" data-end=\"1101\" data-start=\"1071\"\u003e\n\u003cp class=\"\" data-end=\"1101\" data-start=\"1073\"\u003eWhipping and foaming agent\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1124\" data-start=\"1102\"\u003e\n\u003cp class=\"\" data-end=\"1124\" data-start=\"1104\"\u003eEmulsifying action\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1159\" data-start=\"1125\"\u003e\n\u003cp class=\"\" data-end=\"1159\" data-start=\"1127\"\u003eHeat-resistant and freeze-stable\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1194\" data-start=\"1166\"\u003e\u003cstrong data-end=\"1192\" data-start=\"1170\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1227\" data-start=\"1195\"\u003e\n\u003cli class=\"\" data-end=\"1227\" data-start=\"1195\"\u003e\n\u003cp class=\"\" data-end=\"1227\" data-start=\"1197\"\u003e50–100 g per kg of preparation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1255\" data-start=\"1234\"\u003e\u003cstrong data-end=\"1253\" data-start=\"1238\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1345\" data-start=\"1256\"\u003e\n\u003cli class=\"\" data-end=\"1284\" data-start=\"1256\"\u003e\n\u003cp class=\"\" data-end=\"1284\" data-start=\"1258\"\u003eSuitable for vegetarians\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1315\" data-start=\"1285\"\u003e\n\u003cp class=\"\" data-end=\"1315\" data-start=\"1287\"\u003eKosher and Halal certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1345\" data-start=\"1316\"\u003e\n\u003cp class=\"\" data-end=\"1345\" data-start=\"1318\"\u003eContains no known allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1367\" data-start=\"1347\"\u003e\u003cstrong data-end=\"1367\" data-start=\"1347\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":43776481362164,"sku":"38973","price":82.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAProespumaHot_500g1.jpg?v=1676595233"},{"product_id":"sosa-sodium-alginate-gelling-agent","title":"SOSA Sodium Alginate – Molecular Gelling Agent, 750g","description":"\u003cp data-start=\"266\" data-end=\"566\" class=\"\"\u003eSodium Alginate is a natural hydrocolloid derived from various types of brown algae, including \u003cem data-start=\"365\" data-end=\"372\"\u003eFucus\u003c\/em\u003e, \u003cem data-start=\"374\" data-end=\"385\"\u003eLaminaria\u003c\/em\u003e, and \u003cem data-start=\"391\" data-end=\"404\"\u003eMacrocystis\u003c\/em\u003e. It is best known for its ability to form gels in the presence of calcium, making it a key ingredient for spherification techniques in modern gastronomy.\u003c\/p\u003e\n\u003cp data-start=\"568\" data-end=\"885\" class=\"\"\u003eThis gelling action allows chefs to encapsulate liquids in delicate, thermo-reversible membranes, creating visually striking “caviar” pearls, spheres, and other textures that deliver an intense burst of flavour in the mouth. Its versatility has made it a staple in both avant-garde pastry and savoury cuisine.\u003c\/p\u003e\n\u003ch3 data-start=\"892\" data-end=\"923\" class=\"\"\u003e\u003cstrong data-start=\"896\" data-end=\"921\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"924\" data-end=\"1142\"\u003e\n\u003cli data-start=\"924\" data-end=\"991\" class=\"\"\u003e\n\u003cp data-start=\"926\" data-end=\"991\" class=\"\"\u003eGels in contact with calcium (direct or reverse spherification)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"992\" data-end=\"1025\" class=\"\"\u003e\n\u003cp data-start=\"994\" data-end=\"1025\" class=\"\"\u003eThermo-reversible when heated\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1026\" data-end=\"1079\" class=\"\"\u003e\n\u003cp data-start=\"1028\" data-end=\"1079\" class=\"\"\u003eActs as a \u003cstrong data-start=\"1038\" data-end=\"1051\"\u003ethickener\u003c\/strong\u003e in the absence of calcium\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1080\" data-end=\"1142\" class=\"\"\u003e\n\u003cp data-start=\"1082\" data-end=\"1142\" class=\"\"\u003eCold or hot soluble (with better results when hydrated cold)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1149\" data-end=\"1169\" class=\"\"\u003e\u003cstrong data-start=\"1153\" data-end=\"1167\"\u003eHow to Use\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1170\" data-end=\"1514\"\u003e\n\u003cli data-start=\"1170\" data-end=\"1282\" class=\"\"\u003e\n\u003cp data-start=\"1172\" data-end=\"1282\" class=\"\"\u003e\u003cstrong data-start=\"1172\" data-end=\"1197\"\u003eDirect Spherification\u003c\/strong\u003e: Add alginate to the base liquid and blend vigorously. Rest to remove air bubbles.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1283\" data-end=\"1438\" class=\"\"\u003e\n\u003cp data-start=\"1285\" data-end=\"1438\" class=\"\"\u003e\u003cstrong data-start=\"1285\" data-end=\"1311\"\u003eReverse Spherification\u003c\/strong\u003e: Dissolve alginate in mineral water for the external bath; the base liquid should contain calcium or calcium gluconolactate.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1439\" data-end=\"1514\" class=\"\"\u003e\n\u003cp data-start=\"1441\" data-end=\"1514\" class=\"\"\u003eAdd \u003cstrong data-start=\"1445\" data-end=\"1454\"\u003esugar\u003c\/strong\u003e to aid incorporation. Use a hand blender to avoid clumping.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1521\" data-end=\"1549\" class=\"\"\u003e\u003cstrong data-start=\"1525\" data-end=\"1547\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1550\" data-end=\"1631\"\u003e\n\u003cli data-start=\"1550\" data-end=\"1631\" class=\"\"\u003e\n\u003cp data-start=\"1552\" data-end=\"1631\" class=\"\"\u003e\u003cstrong data-start=\"1552\" data-end=\"1566\"\u003e5 g per kg\u003c\/strong\u003e of preparation (for both spherification and thickening purposes)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1638\" data-end=\"1660\" class=\"\"\u003e\u003cstrong data-start=\"1642\" data-end=\"1658\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1661\" data-end=\"1806\"\u003e\n\u003cli data-start=\"1661\" data-end=\"1700\" class=\"\"\u003e\n\u003cp data-start=\"1663\" data-end=\"1700\" class=\"\"\u003eMolecular “caviar,” pearls, spheres\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1701\" data-end=\"1741\" class=\"\"\u003e\n\u003cp data-start=\"1703\" data-end=\"1741\" class=\"\"\u003eVegan ravioli or encapsulated sauces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1742\" data-end=\"1806\" class=\"\"\u003e\n\u003cp data-start=\"1744\" data-end=\"1806\" class=\"\"\u003eFruit juices, purées, and dairy foams (reverse spherification)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1813\" data-end=\"1835\" class=\"\"\u003e\u003cstrong data-start=\"1817\" data-end=\"1833\"\u003eObservations\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1836\" data-end=\"2080\"\u003e\n\u003cli data-start=\"1836\" data-end=\"1909\" class=\"\"\u003e\n\u003cp data-start=\"1838\" data-end=\"1909\" class=\"\"\u003eRequires \u003cstrong data-start=\"1847\" data-end=\"1857\"\u003epH ≥ 4\u003c\/strong\u003e and \u003cstrong data-start=\"1862\" data-end=\"1885\"\u003ewater content ≥ 80%\u003c\/strong\u003e for effective gelling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1910\" data-end=\"1978\" class=\"\"\u003e\n\u003cp data-start=\"1912\" data-end=\"1978\" class=\"\"\u003eAvoid fatty or alcoholic mediums, which interfere with hydration\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1979\" data-end=\"2031\" class=\"\"\u003e\n\u003cp data-start=\"1981\" data-end=\"2031\" class=\"\"\u003eUse \u003cstrong data-start=\"1985\" data-end=\"2002\"\u003emineral water\u003c\/strong\u003e for reverse spherification\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2032\" data-end=\"2080\" class=\"\"\u003e\n\u003cp data-start=\"2034\" data-end=\"2080\" class=\"\"\u003eDoes not gel without calcium—will only thicken\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2087\" data-end=\"2108\" class=\"\"\u003e\u003cstrong data-start=\"2091\" data-end=\"2106\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2109\" data-end=\"2180\"\u003e\n\u003cli data-start=\"2109\" data-end=\"2148\" class=\"\"\u003e\n\u003cp data-start=\"2111\" data-end=\"2148\" class=\"\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2149\" data-end=\"2180\" class=\"\"\u003e\n\u003cp data-start=\"2151\" data-end=\"2180\" class=\"\"\u003eGluten-free and allergen-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECT SPHERIFICATION: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo make direct spherification, basically three baths are used:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eIn the first we will put the product that we want to spherify together with Alginate. We will apply turmix, leaving it at rest until the total loss of air. The acidity level of the product must be taken into account: if it has a pH of less than 4 in this same bath, we will add sodium citrate (pH Kit) in the right amount. If we exceed it, we will give the product a bad taste.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the second bathroom with Chloride. They will put 5 to 8 g per liter, depending on the size of the sphere. The Alginate reaction occurs when it comes into contact with the Chloride bath, forming a layer that will gel inwards. The more time elapses in the bath, the more gelled it will be, until it is completely gelled.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the third and last bath we will put water, which will be used to clean the spheres, basically to remove the bad taste produced by calcium chloride.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eREVERSE SPHERIFICATION:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThose liquids, which by their very nature contain calcium, such as dairy products, must be spherified in reverse, that is, inverting the first two baths. The same will happen with products to which Gluconolactate is added. We also work with three baths:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the first we will put the product with its own calcium or with Gluconolactate. If the product does not have the appropriate density, we will add 6 g of Gelespessa (2 g Xanthan) per kilo, in order to obtain enough weight so that the sphere we form can be submerged in the second bath. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the second bath we will put a liter of mineral water (without calcium) with 5 g of Alginate. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the third and last bath we will put plain water to clean the spheres. Thanks to the inversion of baths, a sphere is obtained that always remains liquid on the inside, since the layer that forms gels on the outside.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe title=\"Raspberry Spherification · Alginate and Gluconolactat · Texturizers\" src=\"https:\/\/www.youtube.com\/embed\/9zDAhuDZBBg\" height=\"500\" width=\"889\"\u003e\u003c\/iframe\u003e\u003ciframe width=\"889\" height=\"500\" src=\"https:\/\/www.youtube.com\/embed\/OL5_GHQDl3M\" title=\"Coulant Omelette · Alginat · Texturizers\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":43965005725940,"sku":"38467","price":192.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSAAlginate_750g1.jpg?v=1684035049"},{"product_id":"sosa-calcium-chloride-direct-spherification","title":"SOSA Calcium Chloride – For Direct Spherification, 750g","description":"\u003cp data-start=\"206\" data-end=\"600\" class=\"\"\u003eCalcium Chloride is a fast-acting calcium salt widely used in direct spherification, a technique in molecular gastronomy that allows you to encapsulate liquids in a thin gel membrane, producing visually striking pearls, spheres, or “caviars.” This process creates a burst of flavour and texture in the mouth and has become a hallmark of modern pastry and culinary presentations.\u003c\/p\u003e\n\u003cp data-start=\"602\" data-end=\"879\" class=\"\"\u003eIn the spherification process, Calcium Chloride is used to create the reactive bath that interacts with Sodium Alginate, forming a gel-like skin around the liquid when droplets are submerged. It dissolves easily in water and does not require blending with a hand mixer.\u003c\/p\u003e\n\u003ch3 data-start=\"886\" data-end=\"917\" class=\"\"\u003e\u003cstrong data-start=\"890\" data-end=\"915\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"918\" data-end=\"1085\"\u003e\n\u003cli data-start=\"918\" data-end=\"977\" class=\"\"\u003e\n\u003cp data-start=\"920\" data-end=\"977\" class=\"\"\u003eReacts instantly with sodium alginate for gel formation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"978\" data-end=\"1023\" class=\"\"\u003e\n\u003cp data-start=\"980\" data-end=\"1023\" class=\"\"\u003eHighly soluble in water without agitation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1024\" data-end=\"1085\" class=\"\"\u003e\n\u003cp data-start=\"1026\" data-end=\"1085\" class=\"\"\u003eUsed exclusively in \u003cstrong data-start=\"1046\" data-end=\"1071\"\u003edirect spherification\u003c\/strong\u003e (not reverse)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1092\" data-end=\"1119\" class=\"\"\u003e\u003cstrong data-start=\"1096\" data-end=\"1117\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1120\" data-end=\"1287\"\u003e\n\u003cli data-start=\"1120\" data-end=\"1178\" class=\"\"\u003e\n\u003cp data-start=\"1122\" data-end=\"1178\" class=\"\"\u003eMix into \u003cstrong data-start=\"1131\" data-end=\"1148\"\u003emineral water\u003c\/strong\u003e to prepare the gelling bath\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1179\" data-end=\"1217\" class=\"\"\u003e\n\u003cp data-start=\"1181\" data-end=\"1217\" class=\"\"\u003eNo blending (turbomixing) required\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1218\" data-end=\"1287\" class=\"\"\u003e\n\u003cp data-start=\"1220\" data-end=\"1287\" class=\"\"\u003eIdeal for producing small spheres, pearls, and fluid gels on demand\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1294\" data-end=\"1316\" class=\"\"\u003e\u003cstrong data-start=\"1298\" data-end=\"1314\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1317\" data-end=\"1442\"\u003e\n\u003cli data-start=\"1317\" data-end=\"1388\" class=\"\"\u003e\n\u003cp data-start=\"1319\" data-end=\"1388\" class=\"\"\u003eDirect spherification bath for juices, infusions, cocktails, sauces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1389\" data-end=\"1442\" class=\"\"\u003e\n\u003cp data-start=\"1391\" data-end=\"1442\" class=\"\"\u003eCulinary plating, canapé garnishes, modern desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1449\" data-end=\"1477\" class=\"\"\u003e\u003cstrong data-start=\"1453\" data-end=\"1475\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1478\" data-end=\"1547\"\u003e\n\u003cli data-start=\"1478\" data-end=\"1547\" class=\"\"\u003e\n\u003cp data-start=\"1480\" data-end=\"1547\" class=\"\"\u003e\u003cstrong data-start=\"1480\" data-end=\"1500\"\u003e8–10 g per litre\u003c\/strong\u003e of mineral water (adjust based on sphere size)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1554\" data-end=\"1575\" class=\"\"\u003e\u003cstrong data-start=\"1558\" data-end=\"1573\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1576\" data-end=\"1644\"\u003e\n\u003cli data-start=\"1576\" data-end=\"1609\" class=\"\"\u003e\n\u003cp data-start=\"1578\" data-end=\"1609\" class=\"\"\u003eVegan and vegetarian friendly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1610\" data-end=\"1644\" class=\"\"\u003e\n\u003cp data-start=\"1612\" data-end=\"1644\" class=\"\"\u003eFood-grade, professional quality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1646\" data-end=\"1666\" class=\"\"\u003e\u003cstrong data-start=\"1646\" data-end=\"1666\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECT SPHERIFICATION: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo make direct spherification, basically three baths are used:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eIn the first we will put the product that we want to spherify together with Alginate. We will apply turmix, leaving it at rest until the total loss of air. The acidity level of the product must be taken into account: if it has a pH of less than 4 in this same bath, we will add sodium citrate (pH Kit) in the right amount. If we exceed it, we will give the product a bad taste.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the second bathroom with Chloride. They will put 5 to 8 g per liter, depending on the size of the sphere. The Alginate reaction occurs when it comes into contact with the Chloride bath, forming a layer that will gel inwards. The more time elapses in the bath, the more gelled it will be, until it is completely gelled.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the third and last bath we will put water, which will be used to clean the spheres, basically to remove the bad taste produced by calcium chloride.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eREVERSE SPHERIFICATION:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThose liquids, which by their very nature contain calcium, such as dairy products, must be spherified in reverse, that is, inverting the first two baths. The same will happen with products to which Gluconolactate is added. We also work with three baths:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the first we will put the product with its own calcium or with Gluconolactate. If the product does not have the appropriate density, we will add 6 g of Gelespessa (2 g Xanthan) per kilo, in order to obtain enough weight so that the sphere we form can be submerged in the second bath. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the second bath we will put a liter of mineral water (without calcium) with 5 g of Alginate. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the third and last bath we will put plain water to clean the spheres. Thanks to the inversion of baths, a sphere is obtained that always remains liquid on the inside, since the layer that forms gels on the outside.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe width=\"889\" height=\"500\" src=\"https:\/\/www.youtube.com\/embed\/CUzEBYzU2ig\" title=\"Yoghourt Sphere · Alginat \/ Clorur \/ Kit pH · Texturizers\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe title=\"Cacao Caviar · Alginat \/ Clorur \/ Kit pH · Texturizers\" src=\"https:\/\/www.youtube.com\/embed\/Ua5v_Es3zs4\" height=\"500\" width=\"889\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":43965006446836,"sku":"38548","price":48.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSAChloride_750g1.jpg?v=1684036745"},{"product_id":"sosa-gluconolactate-reverse-spherification-calcium","title":"SOSA Gluconolactate – For Reverse Spherification, 500g","description":"\u003cp class=\"\" data-end=\"581\" data-start=\"239\"\u003eCalcium Gluconolactate is a blend of calcium gluconate and calcium lactate, specially formulated to increase the calcium content of liquids without altering their flavour. This makes it ideal for reverse spherification, where the base liquid must contain calcium to form a gel coating when submerged in a sodium alginate bath.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"797\" data-start=\"583\"\u003eUnlike calcium chloride, which can impart bitterness, Calcium Gluconolactate is completely tasteless, allowing chefs to work with delicate or sweet ingredients while maintaining the integrity of their flavours.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"835\" data-start=\"804\"\u003e\u003cstrong data-end=\"833\" data-start=\"808\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1072\" data-start=\"836\"\u003e\n\u003cli class=\"\" data-end=\"893\" data-start=\"836\"\u003e\n\u003cp class=\"\" data-end=\"893\" data-start=\"838\"\u003eEnriches liquids with calcium without affecting taste\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"948\" data-start=\"894\"\u003e\n\u003cp class=\"\" data-end=\"948\" data-start=\"896\"\u003eEnables reverse spherification with alginate baths\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1008\" data-start=\"949\"\u003e\n\u003cp class=\"\" data-end=\"1008\" data-start=\"951\"\u003eIdeal for dairy-free, low-calcium, or clarified liquids\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1072\" data-start=\"1009\"\u003e\n\u003cp class=\"\" data-end=\"1072\" data-start=\"1011\"\u003eDissolves easily into mixtures without the need for agitation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1106\" data-start=\"1079\"\u003e\u003cstrong data-end=\"1104\" data-start=\"1083\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1220\" data-start=\"1107\"\u003e\n\u003cli class=\"\" data-end=\"1158\" data-start=\"1107\"\u003e\n\u003cp class=\"\" data-end=\"1158\" data-start=\"1109\"\u003eAdd directly to the liquid you wish to spherify\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1190\" data-start=\"1159\"\u003e\n\u003cp class=\"\" data-end=\"1190\" data-start=\"1161\"\u003eBlend until fully dissolved\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1220\" data-start=\"1191\"\u003e\n\u003cp class=\"\" data-end=\"1220\" data-start=\"1193\"\u003eNo impact on aroma or taste\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1249\" data-start=\"1227\"\u003e\u003cstrong data-end=\"1247\" data-start=\"1231\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1471\" data-start=\"1250\"\u003e\n\u003cli class=\"\" data-end=\"1312\" data-start=\"1250\"\u003e\n\u003cp class=\"\" data-end=\"1312\" data-start=\"1252\"\u003eReverse spherification for fruit juices, cocktails, purées\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1394\" data-start=\"1313\"\u003e\n\u003cp class=\"\" data-end=\"1394\" data-start=\"1315\"\u003eUse with sodium alginate baths to create stable spheres with liquid interiors\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1471\" data-start=\"1395\"\u003e\n\u003cp class=\"\" data-end=\"1471\" data-start=\"1397\"\u003eUseful in modernist pastry, plated desserts, and fine dining presentations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1506\" data-start=\"1478\"\u003e\u003cstrong data-end=\"1504\" data-start=\"1482\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1534\" data-start=\"1507\"\u003e\n\u003cli class=\"\" data-end=\"1534\" data-start=\"1507\"\u003e\n\u003cp class=\"\" data-end=\"1534\" data-start=\"1509\"\u003e\u003cstrong data-end=\"1524\" data-start=\"1509\"\u003e20 g per kg\u003c\/strong\u003e of liquid\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1562\" data-start=\"1541\"\u003e\u003cstrong data-end=\"1560\" data-start=\"1545\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1685\" data-start=\"1563\"\u003e\n\u003cli class=\"\" data-end=\"1596\" data-start=\"1563\"\u003e\n\u003cp class=\"\" data-end=\"1596\" data-start=\"1565\"\u003eVegan and vegetarian friendly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1634\" data-start=\"1597\"\u003e\n\u003cp class=\"\" data-end=\"1634\" data-start=\"1599\"\u003eTasteless, food-grade formulation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1685\" data-start=\"1635\"\u003e\n\u003cp class=\"\" data-end=\"1685\" data-start=\"1637\"\u003eSuitable for both sweet and savoury applications\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1707\" data-start=\"1687\"\u003e\u003cstrong data-end=\"1707\" data-start=\"1687\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECT SPHERIFICATION: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo make direct spherification, basically three baths are used:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eIn the first we will put the product that we want to spherify together with Alginate. We will apply turmix, leaving it at rest until the total loss of air. The acidity level of the product must be taken into account: if it has a pH of less than 4 in this same bath, we will add sodium citrate (pH Kit) in the right amount. If we exceed it, we will give the product a bad taste.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the second bathroom with Chloride. They will put 5 to 8 g per liter, depending on the size of the sphere. The Alginate reaction occurs when it comes into contact with the Chloride bath, forming a layer that will gel inwards. The more time elapses in the bath, the more gelled it will be, until it is completely gelled.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the third and last bath we will put water, which will be used to clean the spheres, basically to remove the bad taste produced by calcium chloride.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eREVERSE SPHERIFICATION:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThose liquids, which by their very nature contain calcium, such as dairy products, must be spherified in reverse, that is, inverting the first two baths. The same will happen with products to which Gluconolactate is added. We also work with three baths:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the first we will put the product with its own calcium or with Gluconolactate. If the product does not have the appropriate density, we will add 6 g of Gelespessa (2 g Xanthan) per kilo, in order to obtain enough weight so that the sphere we form can be submerged in the second bath. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the second bath we will put a liter of mineral water (without calcium) with 5 g of Alginate. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the third and last bath we will put plain water to clean the spheres. Thanks to the inversion of baths, a sphere is obtained that always remains liquid on the inside, since the layer that forms gels on the outside.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe width=\"889\" height=\"500\" src=\"https:\/\/www.youtube.com\/embed\/9zDAhuDZBBg\" title=\"Raspberry Spherification · Alginate and Gluconolactat · Texturizers\"\u003e\u003c\/iframe\u003e\u003ciframe width=\"889\" height=\"500\" src=\"https:\/\/www.youtube.com\/embed\/f2lO-cBVRVI\" title=\"Liquorice Caviar · Gluconolectat \/ Alginate · Texturizers\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":43965006545140,"sku":"38683","price":44.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSAGluconolactate_500g1.jpg?v=1684037845"},{"product_id":"sosa-natur-emul-500g","title":"SOSA Natur Emul, 500g","description":"\u003cp\u003e\u003cstrong\u003eSosa Natur Emul is a citrus fibre powder with xanthan that has moisturizing, stabilizing and emulsifying properties.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIdeal in confectionery and sauces to substitute fats, also as a beverage stabilizer and texture enhancer, providing the sensation of pulp in the mouth. It is a perfect sauce thickener and sponge cake and batters emulsifier.   It emulsifies with a high pH range.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse:\u003c\/strong\u003e Mix in one of the two phases (water or fat) of the preparation and integrate into the other phase, mixing continuously until you get the right emulsion.  For optimal use, mix Natur Emul with a whipped mass, or with cold and hot liquid. It is heat resistant and can be frozen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRemarks:\u003c\/strong\u003e Dispersible in fats or aqueous liquids. Helps to reduce fat content like egg yolk in different sweet and savoury preparations. Prevents syneresis in freezing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElaborations:\u003c\/strong\u003e Mayonnaise without egg, creams, ganaches, whipped doughs (sponges in general), fermented doughs (bread and derivatives), ice creams and drinks.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRecommended Dosage:\u003c\/strong\u003e\u003cspan\u003e 0.5 - 2%\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSuitable for vegetarians, vegans and coeliacs. Kosher.\u003c\/p\u003e\n\u003cp\u003eAllergens: No allergens\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eProduct of Spain.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSosa Ingredients is one of the leading manufacturers of premium ingredients for gastronomy and pastry.\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":45831203553524,"sku":"38850","price":85.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSANaturEmul_500g.jpg?v=1593382209"},{"product_id":"sosa-soy-lecithin-powder-400g","title":"SOSA Soy Lecithin Powder – Natural Emulsifier, 400g","description":"\u003cp class=\"\" data-end=\"546\" data-start=\"220\"\u003eSOSA Soy Lecithin is a plant-based emulsifier derived from soy, used to promote the stable blending of fats and water in food formulations. It also functions as an anti-freezing agent, natural antioxidant, and flavour stabilizer, making it a versatile ingredient across both sweet and savoury applications.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"769\" data-start=\"548\"\u003eSoy lecithin is especially valued for its ability to prevent crystallization and over-freezing in frozen desserts like ice creams and sorbets, while enhancing texture and shelf life in baked goods and confections.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"803\" data-start=\"776\"\u003e\u003cstrong data-end=\"801\" data-start=\"780\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"979\" data-start=\"804\"\u003e\n\u003cli class=\"\" data-end=\"866\" data-start=\"804\"\u003e\n\u003cp class=\"\" data-end=\"866\" data-start=\"806\"\u003eDisperse in cold liquid and whisk or aerate to incorporate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"918\" data-start=\"867\"\u003e\n\u003cp class=\"\" data-end=\"918\" data-start=\"869\"\u003eBest suited for fat-based or emulsified systems\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"979\" data-start=\"919\"\u003e\n\u003cp class=\"\" data-end=\"979\" data-start=\"921\"\u003eAvoid using with high-alcohol or highly aromatic infusions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1008\" data-start=\"986\"\u003e\u003cstrong data-end=\"1006\" data-start=\"990\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1163\" data-start=\"1009\"\u003e\n\u003cli class=\"\" data-end=\"1034\" data-start=\"1009\"\u003e\n\u003cp class=\"\" data-end=\"1034\" data-start=\"1011\"\u003eIce cream and sorbets\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1060\" data-start=\"1035\"\u003e\n\u003cp class=\"\" data-end=\"1060\" data-start=\"1037\"\u003eTruffles and pralines\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1093\" data-start=\"1061\"\u003e\n\u003cp class=\"\" data-end=\"1093\" data-start=\"1063\"\u003eMousses and whipped desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1130\" data-start=\"1094\"\u003e\n\u003cp class=\"\" data-end=\"1130\" data-start=\"1096\"\u003eBundt cakes and enriched batters\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1163\" data-start=\"1131\"\u003e\n\u003cp class=\"\" data-end=\"1163\" data-start=\"1133\"\u003eVegan or plant-based emulsions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1198\" data-start=\"1170\"\u003e\u003cstrong data-end=\"1196\" data-start=\"1174\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1242\" data-start=\"1199\"\u003e\n\u003cli class=\"\" data-end=\"1242\" data-start=\"1199\"\u003e\n\u003cp class=\"\" data-end=\"1242\" data-start=\"1201\"\u003e5–8 g per litre, depending on application\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1270\" data-start=\"1249\"\u003e\u003cstrong data-end=\"1268\" data-start=\"1253\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1372\" data-start=\"1271\"\u003e\n\u003cli class=\"\" data-end=\"1310\" data-start=\"1271\"\u003e\n\u003cp class=\"\" data-end=\"1310\" data-start=\"1273\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1343\" data-start=\"1311\"\u003e\n\u003cp class=\"\" data-end=\"1343\" data-start=\"1313\"\u003eGluten-free and coeliac-safe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1372\" data-start=\"1344\"\u003e\n\u003cp class=\"\" data-end=\"1372\" data-start=\"1346\"\u003eHalal and Kosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1488\" data-start=\"1374\"\u003e\u003cstrong data-end=\"1399\" data-start=\"1374\"\u003eAllergen Information:\u003c\/strong\u003e May contain traces of dairy, nuts, sesame, sulphites, and peanuts\u003cbr data-end=\"1468\" data-start=\"1465\"\u003e\u003cstrong data-end=\"1488\" data-start=\"1468\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":45831233732852,"sku":"38754","price":63.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAPowderedSoyaLecithin.jpg?v=1593382363"},{"product_id":"sosa-agar-agar-powder-500g","title":"SOSA Agar Agar Powder – Plant-Based Gelling Agent, 500g","description":"\u003cp class=\"\" data-end=\"514\" data-start=\"247\"\u003eSosa Agar Agar is a plant-based gelling agent derived from red algae, commonly used as a natural alternative to animal gelatin. Odourless, colourless, and neutral in taste, it is ideal for applications requiring clarity, clean flavour release, and firm structure.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"810\" data-start=\"516\"\u003eAgar agar must be heated to 90 °C to activate and sets upon cooling to approximately 60 °C. Unlike gelatin, it is thermoreversible and can be reheated multiple times without loss of functionality. It produces a soft yet resilient gel, making it suitable for both sweet and savoury preparations.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"830\" data-start=\"817\"\u003e\u003cstrong data-end=\"828\" data-start=\"821\"\u003eUse\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1007\" data-start=\"831\"\u003e\n\u003cli class=\"\" data-end=\"878\" data-start=\"831\"\u003e\n\u003cp class=\"\" data-end=\"878\" data-start=\"833\"\u003eDissolve in liquids with \u0026gt;80% water content\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"905\" data-start=\"879\"\u003e\n\u003cp class=\"\" data-end=\"905\" data-start=\"881\"\u003eHeat to at least 90 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"953\" data-start=\"906\"\u003e\n\u003cp class=\"\" data-end=\"953\" data-start=\"908\"\u003ePour and allow to set as it cools to ~60 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1007\" data-start=\"954\"\u003e\n\u003cp class=\"\" data-end=\"1007\" data-start=\"956\"\u003eCan be reheated without degrading the gel structure\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1036\" data-start=\"1014\"\u003e\u003cstrong data-end=\"1034\" data-start=\"1018\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1192\" data-start=\"1037\"\u003e\n\u003cli class=\"\" data-end=\"1067\" data-start=\"1037\"\u003e\n\u003cp class=\"\" data-end=\"1067\" data-start=\"1039\"\u003eFruit jellies and terrines\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1102\" data-start=\"1068\"\u003e\n\u003cp class=\"\" data-end=\"1102\" data-start=\"1070\"\u003eVegan panna cotta and bavarois\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1144\" data-start=\"1103\"\u003e\n\u003cp class=\"\" data-end=\"1144\" data-start=\"1105\"\u003eMousse bases and chantilly-style gels\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1192\" data-start=\"1145\"\u003e\n\u003cp class=\"\" data-end=\"1192\" data-start=\"1147\"\u003eSheets, layers, and sugar-free pâte de fruits\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1227\" data-start=\"1199\"\u003e\u003cstrong data-end=\"1225\" data-start=\"1203\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1274\" data-start=\"1228\"\u003e\n\u003cli class=\"\" data-end=\"1274\" data-start=\"1228\"\u003e\n\u003cp class=\"\" data-end=\"1274\" data-start=\"1230\"\u003e2–15 g per kg, depending on desired firmness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1299\" data-start=\"1276\"\u003e\u003cstrong data-end=\"1294\" data-start=\"1276\"\u003eBloom Strength\u003c\/strong\u003e: 880\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"1327\" data-start=\"1306\"\u003e\u003cstrong data-end=\"1325\" data-start=\"1310\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1429\" data-start=\"1328\"\u003e\n\u003cli class=\"\" data-end=\"1367\" data-start=\"1328\"\u003e\n\u003cp class=\"\" data-end=\"1367\" data-start=\"1330\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1400\" data-start=\"1368\"\u003e\n\u003cp class=\"\" data-end=\"1400\" data-start=\"1370\"\u003eGluten-free and coeliac-safe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1429\" data-start=\"1401\"\u003e\n\u003cp class=\"\" data-end=\"1429\" data-start=\"1403\"\u003eHalal and Kosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1451\" data-start=\"1431\"\u003e\u003cstrong data-end=\"1451\" data-start=\"1431\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":45831303987444,"sku":"37872","price":103.75,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAPowderedAgarAgar.jpg?v=1593382330"},{"product_id":"sosa-potatowhip-egg-white-substitute-300g","title":"SOSA Potatowhip – Potato Protein Egg White Substitute, 300g","description":"\u003cp class=\"\" data-end=\"539\" data-start=\"223\"\u003eSOSA Potatowhip is a deodorized potato protein powder designed to replicate the functional properties of egg white powder in modern baking and pastry. It offers excellent foaming, emulsifying, and gelling performance, making it a reliable substitute for albumin in both cold and hot applications.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"796\" data-start=\"541\"\u003eIdeal for vegan and egg-free recipes, Potatowhip is also suitable for ovo-vegetarian and ovo-lacto vegetarian diets. Its coagulant capacity enables it to work not only as a foaming agent but also as a structural binder in baked goods and desserts.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"830\" data-start=\"803\"\u003e\u003cstrong data-end=\"828\" data-start=\"807\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1031\" data-start=\"831\"\u003e\n\u003cli class=\"\" data-end=\"874\" data-start=\"831\"\u003e\n\u003cp class=\"\" data-end=\"874\" data-start=\"833\"\u003eWorks in both cold and hot preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"939\" data-start=\"875\"\u003e\n\u003cp class=\"\" data-end=\"939\" data-start=\"877\"\u003eCan be used as a direct substitute for egg whites or albumin\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1031\" data-start=\"940\"\u003e\n\u003cp class=\"\" data-end=\"1031\" data-start=\"942\"\u003eBlend thoroughly into the recipe’s liquid phase to activate foaming or gelling properties\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1060\" data-start=\"1038\"\u003e\u003cstrong data-end=\"1058\" data-start=\"1042\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1207\" data-start=\"1061\"\u003e\n\u003cli class=\"\" data-end=\"1093\" data-start=\"1061\"\u003e\n\u003cp class=\"\" data-end=\"1093\" data-start=\"1063\"\u003eVegan meringues and macarons\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1129\" data-start=\"1094\"\u003e\n\u003cp class=\"\" data-end=\"1129\" data-start=\"1096\"\u003eSponge cakes and foamed batters\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1169\" data-start=\"1130\"\u003e\n\u003cp class=\"\" data-end=\"1169\" data-start=\"1132\"\u003eMarshmallows, mousses, and soufflés\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1207\" data-start=\"1170\"\u003e\n\u003cp class=\"\" data-end=\"1207\" data-start=\"1172\"\u003eWhipped foams and stabilized doughs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1242\" data-start=\"1214\"\u003e\u003cstrong data-end=\"1240\" data-start=\"1218\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1345\" data-start=\"1243\"\u003e\n\u003cli class=\"\" data-end=\"1291\" data-start=\"1243\"\u003e\n\u003cp class=\"\" data-end=\"1291\" data-start=\"1245\"\u003e\u003cstrong data-end=\"1253\" data-start=\"1245\"\u003e1–4%\u003c\/strong\u003e as an aerating or emulsifying agent\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1345\" data-start=\"1292\"\u003e\n\u003cp class=\"\" data-end=\"1345\" data-start=\"1294\"\u003e\u003cstrong data-end=\"1306\" data-start=\"1294\"\u003eUp to 8%\u003c\/strong\u003e when used for its coagulant properties\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1373\" data-start=\"1352\"\u003e\u003cstrong data-end=\"1371\" data-start=\"1356\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1473\" data-start=\"1374\"\u003e\n\u003cli class=\"\" data-end=\"1404\" data-start=\"1374\"\u003e\n\u003cp class=\"\" data-end=\"1404\" data-start=\"1376\"\u003eEgg-free and allergen-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1444\" data-start=\"1405\"\u003e\n\u003cp class=\"\" data-end=\"1444\" data-start=\"1407\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1473\" data-start=\"1445\"\u003e\n\u003cp class=\"\" data-end=\"1473\" data-start=\"1447\"\u003eHalal and Kosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1495\" data-start=\"1475\"\u003e\u003cstrong data-end=\"1495\" data-start=\"1475\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":45831512359156,"sku":"","price":101.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAPotatoWhip_100g_Repack.jpg?v=1593382286"},{"product_id":"louis-francois-vegetal","title":"LOUIS FRANCOIS Vegetal – Plant-Based Gelling Agent for Desserts, Dairy \u0026 Alcohol Gels, 1kg","description":"\u003cp\u003eLouis Francois Vegetal is a plant-based gelling agent designed as a vegan alternative to gelatin. Made from a blend of dehydrated glucose syrup, tara gum, and carrageenan, it creates smooth, elastic gels in both sweet and savoury preparations. It is especially useful for dairy, fruit, and alcohol-based gels, and it remains stable through freezing and thawing.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eHeat the liquid preparation to 65°C, then add Vegetal while stirring well to disperse it fully. Pour into molds or containers once incorporated. The gel begins to set at around 45°C and can be remelted at 60°C if needed. For best final texture, allow the gel to rest for 24 hours.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 1 to 2% of total liquid weight, depending on the firmness you want and the type of preparation.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePanna cotta and dairy-based gels\u003c\/li\u003e\n\u003cli\u003eFruit gels and molded desserts\u003c\/li\u003e\n\u003cli\u003eAlcohol-based gelled cocktails up to 15% alcohol\u003c\/li\u003e\n\u003cli\u003eSavoury vegetable jellies and aspics\u003c\/li\u003e\n\u003cli\u003ePlated dessert or modernist gel elements\u003c\/li\u003e\n\u003cli\u003eFreezable gel layers for entremets, verrines, and inserts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eVegetal is a fine white to beige powder with a slight sweetness. It forms firm, elastic gels, works in acidic and alcoholic environments, and performs well through freeze-thaw cycles. It is also thermoreversible, so it can be remelted and reset when needed.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Gelling Agents\u003c\/h3\u003e\n\u003cp\u003eCompared with some other vegan gelling systems, Vegetal is designed to give a more elastic, less brittle gel. It is also a strong choice when you need better freeze-thaw stability, a smoother mouthfeel, and reliable performance in dairy or alcohol-based preparations. Its lower set temperature can also make it easier to work with in production.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from plant-based hydrocolloids including tara gum and carrageenan, stabilized with dehydrated glucose syrup.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":45832510439668,"sku":"10243","price":123.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISVegetal_PlantBasedGellingAgent1.jpg?v=1726763533"},{"product_id":"louis-francois-ovofree-mousse","title":"LOUIS FRANCOIS OvoFree Mousse – Egg White Substitute for Vegan Meringues \u0026 Mousses, 1kg","description":"\u003cp\u003eLouis Francois OvoFree Mousse is a 100% plant-based egg white substitute designed for mousses and meringues. Made from plant proteins and fibres, it helps create stable foam while also contributing emulsifying and stabilizing properties. Louis François recommends it for fruit mousse, chocolate mousse, and both French and Italian meringue.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eReconstitute with cold water, blend with an immersion blender, then whip in a stand mixer at high speed for about 5 minutes until you get a firm, dense white foam. Use the foam immediately. Fat can reduce whipping performance, so it is best to whip the base first and fold it into richer mixtures afterward.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eFor most applications, use OvoFree Mousse rehydrated to 5 to 7%, which is about 50 to 70 g powder for 930 to 950 g water. Louis François also gives a broader usage range of 10 to 30 g per kg of total mass depending on the recipe.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eUse it for vegan French meringue, Italian meringue, chocolate mousse, fruit mousse, and other whipped dessert preparations where you want structure without egg whites. It can also help replace some of the bulking and foaming function normally provided by egg whites, cream, or gelatin in certain formulas.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eThis is a cream-coloured powder with a neutral taste and light plant aroma. When properly reconstituted and whipped, it forms a dense white foam with good stability. Louis François also notes that it can be used cold and is freeze-resistant.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with single-source plant proteins, OvoFree Mousse is designed specifically for whipping and foam stability. Compared with aquafaba-style substitutes, it offers more consistent results and easier scaling for production. It is also more targeted than general egg replacers because it is built specifically for mousse and meringue applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from a blend of potato protein isolate, hydrolyzed pea protein, and flax fibre.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46141903438068,"sku":"10330","price":172.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISOvoFreeMousse_1kg1.jpg?v=1739930166"},{"product_id":"louis-francois-pectin-325nh95","title":"LOUIS FRANCOIS Pectin 325NH95, 1kg","description":"\u003cp\u003eLouis Francois Pectin 325NH95 is a low methoxyl amidated fruit pectin used to create soft, stable gels in fruit-based, acidic, and calcium-containing preparations. It is especially useful when you want a smooth texture, good freeze-thaw stability, and a gel that can be reheated and reset.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with sugar or other dry ingredients, then add gradually while mixing to avoid clumping. It dissolves best with heat and shear, ideally around 80 to 85°C. In high-calcium environments such as dairy or hard water, additional sequestering salts may be needed for full hydration.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 0.5% to 1.5% of total recipe weight, depending on the gel strength you want and the acidity or calcium level of the formula.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFruit preparations, compotes, jams, and sauces with a soft set\u003c\/li\u003e\n\u003cli\u003eReworkable glazes and nappage-style finishes\u003c\/li\u003e\n\u003cli\u003eFreeze-thaw-stable fillings and inserts\u003c\/li\u003e\n\u003cli\u003eMolded fruit gels and plated dessert elements\u003c\/li\u003e\n\u003cli\u003ePlant-based gelled desserts as an alternative to animal-based gelling agents\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCreamy white to light brown fine powder\u003c\/li\u003e\n\u003cli\u003eOdourless with a neutral taste\u003c\/li\u003e\n\u003cli\u003eThermoreversible, thixotropic gel texture\u003c\/li\u003e\n\u003cli\u003eSets on cooling and continues to develop structure over about 24 hours\u003c\/li\u003e\n\u003cli\u003eGels in the presence of calcium and\/or acidity\u003c\/li\u003e\n\u003cli\u003eFreeze-thaw stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Pectins\u003c\/h3\u003e\n\u003cp\u003eCompared with yellow pectin \/ HM pectin, Pectin 325NH95 is better suited to lower-sugar and calcium-based systems and can be reheated. Compared with pectin NH, it is still thermoreversible but is generally more flexible beyond classic nappage-style use. Compared with acid-free pectins like X58, it is better suited to acidic or fruit-based applications rather than neutral dairy systems.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eLow methoxyl amidated pectin (E440ii) derived from apple and citrus, standardized with sucrose.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338761621748,"sku":"1630A","price":125.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPectin325NH95.jpg?v=1743827908"},{"product_id":"louis-francois-xanthan-gum-fine-80-mesh","title":"LOUIS FRANCOIS Xanthan Gum 80 Mesh – Fast-Hydrating Thickener for Smooth Textures, 1kg","description":"\u003cp\u003eLouis Francois Xanthan Gum Fine 80 Mesh is a fast-hydrating thickener and stabilizer for both hot and cold applications. Its finer 80 mesh particle size helps it disperse more quickly and hydrate more smoothly than standard xanthan gum, making it especially useful when you want a polished texture in sauces, dressings, beverages, frozen desserts, and gluten-free baking.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eFor best results, premix with sugar or other dry ingredients, then add gradually to cold or hot liquid while blending. It thickens at low usage levels and shows shear-thinning behaviour, meaning it becomes more fluid while mixing but thickens again at rest.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSauces: 0.10–0.30%\u003c\/li\u003e\n\u003cli\u003eCakes: 0.05–0.25%\u003c\/li\u003e\n\u003cli\u003eBeverages: 0.03–0.15%\u003c\/li\u003e\n\u003cli\u003eInstant soup mixes: 0.30–0.50%\u003c\/li\u003e\n\u003cli\u003eSalad dressings: 0.15–0.50%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStabilizes sauces, vinaigrettes, and dressings while helping prevent separation\u003c\/li\u003e\n\u003cli\u003eImproves viscosity and suspension in soups and instant mixes\u003c\/li\u003e\n\u003cli\u003eAdds structure and elasticity in gluten-free doughs and helps improve softness in cakes and breads\u003c\/li\u003e\n\u003cli\u003eHelps reduce ice crystal formation in ice cream and sorbet\u003c\/li\u003e\n\u003cli\u003eKeeps solids suspended in clear or pulpy beverages\u003c\/li\u003e\n\u003cli\u003eCan be used with other gums such as guar or locust bean gum for more complex textures\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCreamy white to yellowish fine powder with a neutral taste and no odour. It is stable across a wide pH and temperature range, with strong heat and freeze-thaw stability. The 80 mesh grind is a key practical advantage when you want faster hydration and smoother blends.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Gums\u003c\/h3\u003e\n\u003cp\u003eCompared with standard xanthan gum, this 80 mesh version disperses faster, hydrates more smoothly, and gives a cleaner finished texture. Compared with guar gum, xanthan is usually the better choice when you need stronger suspension, better stability across different temperatures and pH levels, or more reliable performance in emulsified sauces and beverages.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eFermentation-derived biopolymer produced by Xanthomonas campestris, then purified, dried, and finely milled to 80 mesh.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338770731252,"sku":"1821A","price":90.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISXanthanGum.jpg?v=1743797514"},{"product_id":"louis-francois-flax-fibre","title":"LOUIS FRANCOIS Flax Fibre – Natural Thickener and Binder for Versatile Use, 1kg","description":"\u003cp\u003eLouis Francois Flax Fibre is a plant-based binder, thickener, and texturizer made from flax seeds. It helps improve structure, moisture retention, and mouthfeel in a wide range of applications, including sorbets, sauces, egg-free baking, and plant-based savoury recipes. It is especially useful when you want a clean-label ingredient that adds body without adding noticeable flavour.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eAdd gradually while stirring to help prevent clumping. It can be used in both hot and cold preparations, and its thickening effect increases with heat, which makes it especially useful in warm or cooked recipes. In dry mixes, it can be blended with other dry ingredients before liquids are added.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse as needed, typically around 1 to 3% depending on the application and the texture you want.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSorbets and ice creams for smoother texture and better control of ice crystals\u003c\/li\u003e\n\u003cli\u003eEgg-free baking as a natural binder and emulsifier\u003c\/li\u003e\n\u003cli\u003eSmoothies and drinks for added body and stability\u003c\/li\u003e\n\u003cli\u003eMuffins, granola bars, and breads for better moisture retention and structure\u003c\/li\u003e\n\u003cli\u003eSauces and dressings for natural thickening and a creamier texture\u003c\/li\u003e\n\u003cli\u003ePlant-based burgers, patties, and fillings for better binding and a more cohesive texture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFlax Fibre is a fine whitish powder that is odourless and neutral in taste. It is plant-based, gluten-free, vegan, and positioned as an allergen-friendly ingredient. Its viscosity increases with temperature, which can be helpful in cooked applications.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Fibres\u003c\/h3\u003e\n\u003cp\u003eCompared with other natural fibres used for thickening or binding, Flax Fibre is positioned as more efficient for creating smooth, creamy textures with strong viscosity control, especially in heated preparations. It is also a useful alternative to animal-based or more synthetic binders in plant-based and clean-label formulations.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003ePlant fibre obtained from flax seeds (Linum usitatissimum).\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338774204660,"sku":"10287","price":124.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISFlaxFibre.jpg?v=1743804070"},{"product_id":"louis-francois-gallimousse","title":"LOUIS FRANCOIS Gallimousse – Professional Aerating Agent for Light Textures, 1kg","description":"\u003cp\u003eLouis Francois Gallimousse is a foaming and emulsifying ingredient designed to create light, airy textures in mousses, espumas, ice creams, confectionery, and other aerated preparations. It disperses easily into dry mixes, dissolves in water or milk, and is formulated to help build stable foam in both refrigerated and frozen applications. Louis François describes it as a blend of emulsifiers, dairy proteins, and palm-free plant-based fats.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eBlend Gallimousse with sugar or other dry ingredients first for more even dispersion, then add to the liquid phase. It can be used in both hot and cold preparations, and it works well in siphon-based applications when fully dissolved. It is also described as heat-resistant, cold-usable, and freeze-resistant.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the texture and aeration you want. A practical starting point is 24 to 25 g per 500 g of base mixture. Louis François also lists application-based ranges, including 1 to 5 g per kg of mass and 60 to 100 g per litre of milk depending on the formula, so this is one where testing against your recipe is important.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMousses and espumas\u003c\/li\u003e\n\u003cli\u003eAerated creams and fillings\u003c\/li\u003e\n\u003cli\u003eIce creams and frozen desserts\u003c\/li\u003e\n\u003cli\u003eSoft-centred desserts\u003c\/li\u003e\n\u003cli\u003eConfectionery and plated dessert elements\u003c\/li\u003e\n\u003cli\u003eWarm or cold foams for decorative or finishing use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eGallimousse is a white, odourless powder that dissolves readily in water or milk. It is designed to create stable, voluminous foams with a smooth texture, and it performs across both hot and cold applications.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with more general foaming agents, Gallimousse is positioned as both a foaming and emulsifying ingredient, which makes it especially useful when you want more stable aeration and a smoother finished texture. It is also more versatile than ingredients used only for cold foams, since it is presented for hot, cold, and frozen applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eBlend of emulsifiers, dairy proteins, and palm-free plant-based fats.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338778333428,"sku":"723A","price":82.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGallimousse.jpg?v=1743830813"},{"product_id":"louis-francois-propure-pea-protein","title":"LOUIS FRANCOIS Pea Protein – Plant-Based Foaming Agent for Vegan Baking \u0026 Meringues, 1kg","description":"\u003cp\u003eThis plant-based pea protein is designed to replace egg whites in foamed preparations such as mousses, meringues, and light whipped applications. Also known in the Louis François range as ProPure Pea, it dissolves in water or fruit purée, performs in both neutral and acidic recipes, and remains functional with heat.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eBlend into water or other aqueous liquid first, ideally with an immersion blender, then whip until stiff. It works best in water-based preparations. The presence of fat can reduce overrun and foaming performance.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 0.5 to 1% of total recipe weight, or about 5 to 10 g per kg of total mass.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eVegan meringues\u003c\/li\u003e\n\u003cli\u003eMousses and aerated dessert preparations\u003c\/li\u003e\n\u003cli\u003eFoamed sauces and whipped applications\u003c\/li\u003e\n\u003cli\u003ePlant-based pastry recipes where you want lift and structure without egg whites\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFine white-cream to beige powder with a neutral flavour. It is soluble in water, heat-stable, and works in both acidic and neutral environments.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Proteins\u003c\/h3\u003e\n\u003cp\u003eCompared with soy protein, pea protein has a cleaner, more neutral flavour and may be a better fit for customers avoiding common allergens. Compared with potato protein or egg whites, it generally gives less elastic foam, but it remains very useful when you want a plant-based foaming ingredient with good versatility in pastry applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eHydrolyzed pea protein.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338796159220,"sku":"10266","price":227.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LouisFrancoisPeaProtein.jpg?v=1743796689"},{"product_id":"louis-francois-gellan-gum","title":"LOUIS FRANCOIS Gellan Gum – Heat-Stable, Vegan Gel for Pastry \u0026 Savoury Dishes","description":"\u003cp\u003eLouis Francois Gellan Gum is a high-performance gelling agent and stabilizer used to create clear, heat-stable gels with excellent texture control. It is especially useful for fruit preparations, beverages, sauces, confectionery, dairy or plant-based applications, and modern pastry work where precision matters.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDisperse into water using high shear, then heat to about 90°C to fully hydrate. Gelation is triggered by the presence of ions such as calcium, magnesium, sodium, or potassium, and the gel sets as it cools. In hard water, sequestrants such as sodium citrate or phosphates can help improve hydration.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eGeneral use: 0.05% to 4% depending on the texture and application.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFruit fillings and bakery preparations that need to hold shape during baking\u003c\/li\u003e\n\u003cli\u003eConfections and jellies with a clear finish and elastic bite\u003c\/li\u003e\n\u003cli\u003eDairy and plant-based gels with good protein compatibility\u003c\/li\u003e\n\u003cli\u003eBeverages where you want to suspend particles without separation\u003c\/li\u003e\n\u003cli\u003eSauces, icings, and fluid gels with improved texture and stability\u003c\/li\u003e\n\u003cli\u003eModern pastry and plated desserts, including gel sheets, fluid gels, and heat-stable textures\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite to cream-coloured powder\u003c\/li\u003e\n\u003cli\u003eOdourless and neutral in flavour\u003c\/li\u003e\n\u003cli\u003eHydrates best with heat and shear\u003c\/li\u003e\n\u003cli\u003eSets on cooling in the presence of ions\u003c\/li\u003e\n\u003cli\u003eThermally stable with good resistance to syneresis\u003c\/li\u003e\n\u003cli\u003eGel texture can be adjusted from more brittle to more elastic depending on ion content and formulation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Gums\u003c\/h3\u003e\n\u003cp\u003eCompared with agar or gelatin, gellan gum gives better heat stability and less syneresis, making it especially useful for clear gels and hot applications. Compared with xanthan gum, it forms a true gel rather than simply thickening. Compared with carrageenan, it offers cleaner taste release and more flexibility through ion-triggered gelation.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eProduced by microbial fermentation with Sphingomonas elodea. The glucose used in fermentation is typically derived from corn or beets.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"3g","offer_id":46349818626292,"sku":"","price":6.5,"currency_code":"CAD","in_stock":true},{"title":"30g","offer_id":46349818396916,"sku":"","price":27.5,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":46349818429684,"sku":"10039","price":423.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGellanGum1.jpg?v=1774738981"},{"product_id":"sosa-maltosec-tapioca-maltodextrin","title":"SOSA Maltosec Tapioca Maltodextrin – Fat \u0026 Oil Powdering Agent","description":"\u003cp\u003e\u003cspan\u003eSosa Maltosec is a tapioca maltodextrin designed to absorb fats and oils, transforming them into a fine, easy-to-handle powder. It is used by pastry chefs, chocolatiers and modern cuisine professionals to create powdered fats, edible sands, crumbly textures, nut crunches and decorative finishing elements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith its strong fat absorption capacity, Maltosec is especially useful for working with fatty ingredients such as chocolate, praline paste, nut pastes, sesame paste, flavoured oils, brown butter and other fat-rich preparations. It helps create dry, spoonable or sprinkleable textures while carrying the flavour of the original ingredient.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eUse \u0026amp; Application\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eUse Maltosec to create powders, sands, rocks, polvorones-style textures, crunchy nut preparations and other modern pastry or savoury applications.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt can be used with a wide range of fatty ingredients, including:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eChocolate and cocoa-based preparations\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePraline paste and gianduja\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHazelnut, pistachio, almond, peanut or sesame paste\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOlive oil and flavoured oils\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBrown butter and butter-based preparations\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFat-rich sauces and savoury oils\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePlated dessert components and decorative powders\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModern gastronomy and molecular cuisine applications\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eMaltosec may also be used for its agglomerating or binding effect when dissolved in a small amount of hot or cold aqueous liquid and combined with solids before drying or baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHow to Use\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eTo make a fat powder, gradually mix Maltosec into the fat-based ingredient using a whisk, spatula or food processor until the desired texture is reached. Add in stages and mix thoroughly, as the final ratio will depend on the fat content of the ingredient and whether you want a soft crumble, coarse sand or fine powder.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor agglomerating applications, dissolve Maltosec in a low proportion of hot or cold aqueous liquid, combine with the solids to be bound, then dry or bake as required.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eRecommended Dosage\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eUse quantum satis, adjusting as needed according to the preparation and desired texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStart with a small amount and gradually increase until the fat is absorbed and the mixture reaches the desired powder, sand or crumble consistency.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eKey Features\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eMade from tapioca maltodextrin\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eExcellent fat and oil absorption\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTransforms fatty ingredients into fine, workable powders\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSuitable for hot and cold applications\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCan be used with liquids and fats\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eProvides agglomerating or binding properties in aqueous preparations\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSuitable for sweet and savoury applications\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eProfessional ingredient for pastry, chocolate, restaurant plating and modern cuisine\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eStorage\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eStore in a cool, dry place between 15°C and 25°C, with humidity below 60%. Keep protected from light and odours. Close tightly after opening.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Sosa","offers":[{"title":"75g (repack)","offer_id":46983591756020,"sku":null,"price":19.0,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":46983591821556,"sku":"38772","price":88.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSAMaltosec.jpg?v=1759344372"},{"product_id":"louis-francois-carrageenan-iota","title":"LOUIS FRANCOIS Carrageenan Iota – Plant-Based Gelling Agent, 1kg","description":"\u003cp\u003eLouis Francois Carrageenan Iota is a seaweed-derived gelling and texturizing agent used to create soft, elastic, thermoreversible gels. It is especially effective in dairy-based systems, where it reacts with calcium and ideally milk proteins to build a creamy, supple texture. It also remains stable in low-viscosity freeze-thaw applications, making it useful in frozen desserts.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eCarrageenan Iota is soluble in hot water and sets as it cools. It is usually pre-mixed with sugar before being added to the liquid phase, then heated until fully dispersed. It can be used in aqueous, dairy, or fruit-based systems.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eTypical use is 0.08% to 0.30%, depending on the texture you want. Within this range, it produces a gelled texture with a thick and creamy mouthfeel.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eCarrageenan Iota is particularly suitable for cold-filled milk desserts, flans, multi-layer desserts, instant preparations, water gels, confectionery, and ice cream. Practical examples include coconut coulis, fruit jellies, creamy caramel, and crème brûlée-style desserts. It is a good choice when you want a gel that feels more supple and creamy than rigid.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCarrageenan Iota is a white to cream powder with no smell or taste. It is extracted from red seaweed, contains carrageenan and dextrose, and forms a soft, elastic, thixotropic, thermoreversible gel. Its pH is 8–11 in 1% solution. It is suitable for Halal, Kosher, Vegetarian, and Vegan use.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eCarrageenan Iota is extracted from red seaweed of the Rhodophyceae type by aqueous extraction.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":47852534595828,"sku":"10117","price":125.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISCarrageenanIota_1kg1.jpg?v=1774734514"},{"product_id":"louis-francois-sunflower-lecithin","title":"LOUIS FRANCOIS Sunflower Lecithin – Natural Emulsifier Powder","description":"\u003cp\u003eSunflower Lecithin is a pure powdered emulsifier made from deoiled sunflower lecithin. It helps fat and water work together more effectively, while also improving dough hydration, fermentation regularity, and the texture of finished baked goods. It is a strong professional option when you want better consistency, improved volume, and less friability in bakery and biscuit products.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eSunflower Lecithin can be blended into dry ingredients or dispersed into the fat phase depending on the formula. It is soluble in oils and dispersible in water, making it useful in a wide range of bakery and emulsified applications.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBakery and biscuit products: 1 to 3 g\/kg\u003c\/li\u003e\n\u003cli\u003eMargarine: 1 to 5 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eThis lecithin is especially useful in bread doughs, viennoiserie, biscuits, wafers, and margarine. In practice, it helps improve hydration, regulate fermentation, increase finished volume, slow starch retrogradation, and reduce crumbly texture in biscuits and wafers.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eSunflower Lecithin is supplied as a slightly fatty yellowish-grey powder. It is standardized to minimum 96% phosphatides, with maximum 2% water and maximum 2% oil. It is also described as a phosphatide \/ phospholipid emulsifier.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eSunflower Lecithin differs from more basic emulsifiers because it does more than blend fat and water. It also supports dough performance, shelf life, and finished texture. Compared with soy lecithin, it offers the same familiar lecithin function in a sunflower-based format, which can be useful for soy-free formulations.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eThis product is made from deoiled sunflower lecithin, obtained by deoiling liquid lecithin in acetone baths.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"80g","offer_id":67677252714740,"sku":null,"price":20.5,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":67677252747508,"sku":"10113","price":138.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISSunflowerLecithin1.jpg?v=1774734806"},{"product_id":"louis-francois-propure-cold-potato-protein","title":"LOUIS FRANCOIS Cold Potato Protein – Egg White Substitute for Mousses, Meringues \u0026 Cold Foams, 1kg","description":"\u003cp\u003eLouis Francois Cold Potato Protein, also known as ProPure Cold Potato, is a professional potato protein isolate used as an egg white substitute for whipped applications where you want strong aeration with less binding and gelling effect. It is a foaming agent, water-soluble, heat-stable, and works well in neutral media. This version is especially well suited to lighter preparations where a milder taste and lighter colour are preferred.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eCold Potato Protein is used by dispersing it into water to replace egg whites in the recipe. A practical replacement ratio is 10 g potato protein + 90 g water to replace 100 g egg whites in 500 g of batter when using a 2% dosage. It works best when the goal is whipping, aeration, and lightness with a lower contribution to final set.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTypical use: 0.5% to 2% of total recipe weight.\u003c\/li\u003e\n\u003cli\u003eAdjust within this range depending on how much aeration and lightness you want in the finished product.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eCold Potato Protein is best positioned for lighter whipped and cold-style applications, including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003emousses\u003c\/li\u003e\n\u003cli\u003emeringues\u003c\/li\u003e\n\u003cli\u003ecold foams\u003c\/li\u003e\n\u003cli\u003ewhipped fillings\u003c\/li\u003e\n\u003cli\u003erecipes where a lighter colour and milder taste are preferred\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn practical terms, this is the better option when you want a result that feels lighter, more aerated, and less set than the Hot version.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCold Potato Protein is supplied as a white to grey or brown powder with no off smell. It has a pH of 3–4, minimum 90% solubility, and provides 93.2 g protein per 100 g. It is also suitable for Halal, Kasher, Vegetarian, and Vegetarian use.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Hot Potato Protein\u003c\/h3\u003e\n\u003cp\u003eCompared with the Hot version, it has a lower binding and gelling effect, making it the better choice when you want more aeration, a milder profile, and less structure from the protein itself.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eThis product is made from potato protein isolate.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":47894716645620,"sku":"10361","price":224.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISColdPotatoProtein1.jpg?v=1774736405"},{"product_id":"louis-francois-calcium-lactate","title":"LOUIS FRANCOIS Calcium Lactate","description":"\u003cp\u003eLouis Francois Calcium Lactate is a readily available calcium salt used to supply the calcium ions required for gelling hydrocolloids such as alginates, carrageenans and certain pectins. Neutral in both colour and taste, it is particularly useful in spherification and fruit preparations where additional calcium is needed without introducing the more noticeable salty character associated with calcium chloride.\u003c\/p\u003e\n\n\u003ch3\u003eApplications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eDirect and reverse spherification systems where calcium must be introduced\u003c\/li\u003e\n  \u003cli\u003eFruit preparations\u003c\/li\u003e\n  \u003cli\u003eFormulas using sodium alginate\u003c\/li\u003e\n  \u003cli\u003eCalcium-reactive pectin and carrageenan systems\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eIncorporate into cold water while stirring until dissolved. Calcium Lactate can be used to create a calcium-rich bath or incorporated directly into a formulation when calcium is required to activate the chosen hydrocolloid.\u003c\/p\u003e\n\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at approximately 1–9% in soaking baths used with hydrocolloids that react with calcium ions. Adjust according to the hydrocolloid system and desired setting behaviour.\u003c\/p\u003e\n\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRapidly releases calcium in liquid systems\u003c\/li\u003e\n  \u003cli\u003eNeutral colour\u003c\/li\u003e\n  \u003cli\u003eNeutral taste\u003c\/li\u003e\n  \u003cli\u003eCold-process compatible\u003c\/li\u003e\n  \u003cli\u003eUseful with alginate, pectin and carrageenan systems\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCalcium Lactate vs Calcium Chloride\u003c\/h3\u003e\n\u003cp\u003eBoth ingredients provide the calcium needed to trigger calcium-reactive hydrocolloids. Calcium Lactate is generally preferable when the calcium salt remains within the finished preparation because its flavour is considerably more neutral. Calcium Chloride is particularly effective for external calcium baths, where its faster calcium release is useful and the finished spheres can be rinsed after setting.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":67681775943924,"sku":null,"price":25.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":67681775976692,"sku":"10008","price":80.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISCalciumLactate_1kg1.jpg?v=1790919645"},{"product_id":"louis-francois-calcium-chloride","title":"LOUIS FRANCOIS Calcium Chloride","description":"\u003cp\u003eLouis Francois Calcium Chloride is a highly soluble calcium salt used to provide rapidly available calcium for hydrocolloids such as sodium alginate, carrageenan and certain pectins. In modern pastry and gastronomy, it is particularly useful for preparing calcium baths for spherification, where it reacts quickly with alginate to form a gelled membrane around liquid or semi-liquid preparations.\u003c\/p\u003e\n\n\u003ch3\u003eApplications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSpherification\u003c\/li\u003e\n  \u003cli\u003eAlginate-based pearls and spheres\u003c\/li\u003e\n  \u003cli\u003eCalcium-reactive hydrocolloid systems\u003c\/li\u003e\n  \u003cli\u003eOther formulations requiring rapidly available calcium\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDissolve Calcium Chloride in water to prepare the calcium bath. Once the alginate-containing preparation has formed the desired membrane, remove the spheres and rinse thoroughly in clean water before serving or further processing. This is especially important because residual Calcium Chloride can leave a noticeable salty taste.\u003c\/p\u003e\n\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eFor spherification, use approximately 3g per litre of water as a starting point for the calcium bath. Adjust according to the hydrocolloid system, setting time and desired membrane thickness.\u003c\/p\u003e\n\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRapid source of calcium ions\u003c\/li\u003e\n  \u003cli\u003eHighly soluble\u003c\/li\u003e\n  \u003cli\u003eCold-process compatible\u003c\/li\u003e\n  \u003cli\u003eReacts efficiently with sodium alginate\u003c\/li\u003e\n  \u003cli\u003eCan impart a salty taste if not rinsed thoroughly\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCalcium Chloride vs Calcium Lactate\u003c\/h3\u003e\n\u003cp\u003eCalcium Chloride is particularly effective for an external calcium bath, where its rapid calcium release promotes efficient gel formation and the finished spheres can be rinsed after setting. When calcium needs to remain within the finished preparation, Calcium Lactate is generally preferable because of its more neutral taste.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"50g","offer_id":67681759101172,"sku":null,"price":12.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":67681759133940,"sku":"339J-1","price":42.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISCalciumChloride_1kg1.jpg?v=1790919481"},{"product_id":"louis-francois-sodium-alginate-hv","title":"LOUIS FRANCOIS Sodium Alginate HV","description":"\u003cp\u003eLouis Francois Sodium Alginate HV is a natural gelling and texturizing agent derived from brown seaweed. It is best known for direct and reverse spherification, where it reacts with calcium to form a gel, but it can also be used with other hydrocolloids in frozen desserts and whipped preparations. It dissolves cold, remains stable through freezing and thermal processing, and can be used in acidic or alcohol-containing formulations.\u003c\/p\u003e\n\n\u003ch3\u003eApplications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eDirect and reverse spherification\u003c\/li\u003e\n  \u003cli\u003eIce cream and sorbet stabilizing systems\u003c\/li\u003e\n  \u003cli\u003eWhipped cream and aerated preparations\u003c\/li\u003e\n  \u003cli\u003eFormulations requiring moisture retention and reduced syneresis\u003c\/li\u003e\n  \u003cli\u003eAcidic or alcohol-containing preparations where alginate functionality is required\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eSodium Alginate HV dissolves in cold liquid and gels in the presence of calcium. For direct spherification, disperse the alginate into the preparation being spherified, then portion it into a calcium bath. For reverse spherification, prepare an alginate bath in water and introduce a calcium-containing filling into the bath.\u003c\/p\u003e\n\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSpherification: 0.5–1%\u003c\/li\u003e\n  \u003cli\u003eWhipped cream: 0.2–0.4%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAdjust according to the formulation, viscosity and desired gel strength.\u003c\/p\u003e\n\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eNatural hydrocolloid derived from brown seaweed\u003c\/li\u003e\n  \u003cli\u003eCold soluble\u003c\/li\u003e\n  \u003cli\u003eGels in the presence of calcium\u003c\/li\u003e\n  \u003cli\u003eFreeze stable\u003c\/li\u003e\n  \u003cli\u003eHeat stable\u003c\/li\u003e\n  \u003cli\u003eHelps control syneresis\u003c\/li\u003e\n  \u003cli\u003eCan be used in acidic and alcohol-containing matrices\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Louis Francois","offers":[{"title":"50g","offer_id":67681795113204,"sku":null,"price":19.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":67681795145972,"sku":"142A-1","price":143.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISSodiumAlginateHV_1kg1.jpg?v=1790919056"},{"product_id":"louis-francois-gel-sphere","title":"LOUIS FRANCOIS Gel Sphere – Gelling Agent for Spherification","description":"\u003cp\u003eLouis Francois Gel Sphere is a professional gelling preparation for creating spheres with flowing centres without using a traditional alginate-and-calcium spherification system. The filling is frozen first, then dipped into a hot Gel Sphere bath to create a thin, transparent and slightly elastic gel coating. It can also be used to produce gel veils for plated desserts.\u003c\/p\u003e\n\n\u003ch3\u003eApplications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eLiquid-centre dessert spheres\u003c\/li\u003e\n  \u003cli\u003eFrozen inserts coated with a thin gel membrane\u003c\/li\u003e\n  \u003cli\u003eGel veils and sheets for plated desserts\u003c\/li\u003e\n  \u003cli\u003eDecorative pastry and restaurant dessert components\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eMix Gel Sphere with sugar, then disperse the powders into water. Bring the mixture to a boil and allow it to cool to approximately 70°C. Freeze the filling or insert to approximately -18°C, pierce it with a skewer and dip it into the Gel Sphere bath. Place the coated sphere carefully onto a support and allow the centre to thaw completely.\u003c\/p\u003e\n\n\u003cp\u003eFor gel veils, pour the prepared mixture directly after boiling, allow it to set, then cut or shape as required.\u003c\/p\u003e\n\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 4–5% of the total Gel Sphere bath.\u003c\/p\u003e\n\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eProduces a transparent, slightly elastic gel\u003c\/li\u003e\n  \u003cli\u003eFast-setting\u003c\/li\u003e\n  \u003cli\u003eEasily dispersible in water\u003c\/li\u003e\n  \u003cli\u003eThermoreversible\u003c\/li\u003e\n  \u003cli\u003eCan be reheated\u003c\/li\u003e\n  \u003cli\u003ePhosphate-free\u003c\/li\u003e\n  \u003cli\u003eA second dip can be used to create a more resistant coating\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eGel Sphere vs Sodium Alginate Spherification\u003c\/h3\u003e\n\u003cp\u003eGel Sphere uses a different process from traditional alginate spherification. With Gel Sphere, the centre is frozen first and dipped into a heated gelling bath, then allowed to thaw inside the finished coating. Sodium Alginate instead relies on a reaction with calcium ions to form a membrane. Gel Sphere is especially useful when you want a controlled coated insert or sphere without managing separate alginate and calcium solutions.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":67681782235380,"sku":null,"price":27.5,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":67681782268148,"sku":"10311","price":90.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGelSphere_GellingAgentforSpherification_1kg1.jpg?v=1790918967"}],"url":"https:\/\/supplies.gusta.ca\/collections\/modernist-textures-transformation.oembed","provider":"Gusta Supplies","version":"1.0","type":"link"}