{"title":"Sosa Textures","description":null,"products":[{"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":false}],"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":"\u003cmeta charset=\"utf-8\"\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 data-mce-fragment=\"1\"\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\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":39436214861985,"sku":"38674","price":28.5,"currency_code":"CAD","in_stock":false}],"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":"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":47.75,"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-ascorbic-acid","title":"SOSA Ascorbic Acid (Vitamin C)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eSosa's Ascorbic Acid powder (also known as \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eVitamin C)\u003c\/span\u003e is made of 100% natural origin and can be used to acidify food or to prevent oxidation, particularly in fruit and vegetables.\u003c\/p\u003e\n\u003cp\u003eFor optimal use, apply directly.  This acid is also liquid-soluble.  You can use this product to make fruit washes, fruit syrups, Macedonia salads, juices, etc.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProperties:\u003c\/strong\u003e  Acidulant, antioxidant and bread improver\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse:\u003c\/strong\u003e Apply directly to products. Soluble in liquid\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eApplication:\u003c\/strong\u003e Used as an acidifier or antioxidant in foods, especially fruits and vegetables\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElaborations:\u003c\/strong\u003e All types of preparations where an antioxidant is needed: fruit dips, preserved fruit, fruit salads, juices, etc.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRecommended Dosage:\u003c\/strong\u003e\u003cspan\u003e 0.05g \/L or 30-50g \/L (dependant on use)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSuitable for vegetarians. Kosher and Halal.\u003c\/p\u003e\n\u003cp\u003eAllergens: No allergens\u003c\/p\u003e\n\u003cp\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":"1kg","offer_id":43776871760116,"sku":"37083","price":78.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAAscorbicAcid1.jpg?v=1676618516"},{"product_id":"sosa-sodium-alginate-gelling-agent","title":"SOSA Sodium Alginate – Molecular Gelling Agent","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":"50g (repack)","offer_id":43965005693172,"sku":"","price":17.75,"currency_code":"CAD","in_stock":false},{"title":"750g","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","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":"75g (repack)","offer_id":43965006414068,"sku":"","price":10.0,"currency_code":"CAD","in_stock":false},{"title":"750g","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","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":"100g (repack)","offer_id":43965006512372,"sku":"","price":17.5,"currency_code":"CAD","in_stock":false},{"title":"500g","offer_id":43965006545140,"sku":"38683","price":44.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSAGluconolactate_500g1.jpg?v=1684037845"},{"product_id":"sosa-living-salt-by-angel-leon-700g","title":"SOSA Living Salt by Ángel León – Exothermic Cooking Salt, 700g","description":"\u003cp\u003eThe \"Living\" Salt (\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSal Viva)\u003c\/span\u003e by Angel Leon is Sodium Acetate, which is a salt derived from the acetic acid precipitation of vinegar.  It causes an exothermic reaction through recrystallization after being dissolved in an aqueous liquid, which allows you to cook food slowly or instantly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiving Salt Hot (for long cooking and large items)\u003cbr\u003e\u003c\/strong\u003e- During the preparation phase, protect your hands and face with approved protective wear.\u003cbr\u003e- Heat up the water or flavoured liquid until boiling, add the salt to the water and mix until it is dissolved.\u003cbr\u003e- Boil until it reaches the temperature of 123 °C.\u003cbr\u003e- Pour the hot mixture straight onto the item to be cooked. This technique helps us do long cooking at a high temperature.\u003cbr\u003e- It will take around 20 minutes to start to recrystallize. It generally stays at the initial temperature for 20 minutes depending on the recipient, volume used, ambient temperature and food to be cooked.\u003cbr\u003e- The temperature will then gradually reduce, meaning you can draw out the cooking time for as long as required to cook the item.\u003cbr\u003e- When it comes to removing the salt, handle it with utensils in order to avoid skin contact. Risk of burns.\u003cbr\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSALivingSaltbyAngelLeon_700gHot_600x600.jpg?v=1684044610\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSALivingSaltbyAngelLeon_700gHot_600x600.jpg?v=1684044610\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiving Salt Cold\u003cspan\u003e (for short cooking and small items)\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eDuring the preparation phase, protect your hands and face with approved protective wear.\u003cbr\u003eHeat up the water or flavoured liquid until boiling, add the salt to the water and mix until the salt is dissolved. Boil until it reaches the temperature of 117 °C. \u003cbr\u003ePour the mixture slowly into a glazed or stainless steel recipient.\u003cbr\u003e\u003cbr\u003e– It is preferable to use a small container , from 250 to 500 ml, to cool it down faster.\u003cbr\u003e– Protect the container with foil or , ideally, with a cork to avoid that drops from condensation activate spontaneous re-crystallization. \u003cbr\u003e– Foreign matter or the ridges of the recipient may activate the recrystallization process spontaneously.\u003cbr\u003e– Refrigerate the mixture at a temperature lower than 20 °C (ideal temperature: 5 °C).\u003cbr\u003e– During cooling, it is important to avoid moving or stirring the mixture. You should not put anything into it, otherwise you will activate the recrystallization process.\u003cbr\u003e\u003cbr\u003ePour the cold mixture onto the product to be cooked. Thereupon, instant recrystallization is activated and produces an exothermic reaction that increases the temperature of the mixture to 60 °C. There may be a slight variation in temperature depending on the saturation, recipient, surface and item to be cooked. The temperature will then gradually reduce, meaning you can draw out the cooking time for as long as required to cook the item.\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSALivingSaltbyAngelLeon_700gCold_600x600.jpg?v=1684044639\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSALivingSaltbyAngelLeon_700gCold_600x600.jpg?v=1684044639\"\u003e\u003cstrong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiving Salt Fractal\u003cspan data-mce-fragment=\"1\"\u003e (for obtaining salt crystals that can be used as a complement to dishes)\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eDuring the preparation phase, protect your hands and face with approved protective wear.\u003cbr\u003eHeat up the water or flavoured liquid until boiling, add the salt to the water and mix until the salt is dissolved. Boil until it reaches the temperature of 105 °C.\u003cbr\u003ePour the mixture slowly into a glazed or stainless steel recipient.\u003cbr\u003e\u003cbr\u003e– It is preferable to use a small container , from 250 to 500 ml, to cool it down faster.\u003cbr\u003e– Protect the container with foil or , ideally, with a cork to avoid that drops from condensation activate spontaneous re-crystallization.\u003cbr\u003e– Foreign matter or the ridges of the recipient may activate the recrystallization process spontaneously.\u003cbr\u003e– Refrigerate the mixture at a temperature lower than 20 °C (ideal temperature: 5 °C).\u003cbr\u003e– During cooling, it is important to avoid moving or stirring the mixture. You should not put anything into it, otherwise you will activate the recrystallization process.\u003cbr\u003e\u003cbr\u003eActivate crystallization in the same recipient by touching the mixture using a solid item like a spoon. Thereupon, recrystallization will occur in a fractal way, generating an exothermic reaction that increases the temperature of the mixture to 60°C.\u003cbr\u003eWait for full crystallization. Extract the salt crystals using utensils to avoid skin contact. Risk of burns.\u003cbr\u003eOnce the salt crystals are cold, they can be consumed as if they were salt.\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSALivingSaltbyAngelLeon_700gFractal_600x600.jpg?v=1684044668\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSALivingSaltbyAngelLeon_700gFractal_600x600.jpg?v=1684044668\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eApplication:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cspan\u003e The salt can be activated with water or with flavoured or flavoured liquids with the range of water-soluble aromas. It works in a high pH range. Liquids containing suspended solids and\/or fats hinder the reaction, making it more delicate to recrystallization.\u003c\/span\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;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cspan\u003e\u003cstrong\u003eObservations:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 0.875rem;\" data-mce-style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eDo not ingest the product directly in its powdered state, risk of burns. Avoid contact with the skin, mucous membranes and eyes.\u003c\/span\u003e\u003c\/strong\u003e\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;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cspan\u003eDue to the exothermic reaction that occurs with the hydration of the product, it is recommended not to touch the salt at the time of hydration until after 30 min, as well as during the reaction from the cold mixture (cold quick salt or fractal) \u003c\/span\u003e\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;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cspan\u003eDuring the manufacturing procedure, protect hands and face with approved protective elements.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eElaborations:\u003c\/strong\u003e Long or short cooking of fish, shellfish, meat or vegetables. Formation of salt crystals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRecommended Dosage:\u003c\/strong\u003e\u003cspan\u003e 1 kg of salt \/ 1 kg of aqueous liquid\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe width=\"1006\" height=\"566\" src=\"https:\/\/www.youtube.com\/embed\/HwkgLfRcyI4\" title=\"sal viva cold by angel leon sosa 2019\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe title=\"sal viva hot by angel leon sosa 2019\" src=\"https:\/\/www.youtube.com\/embed\/g9mx-VKUpMw\" height=\"566\" width=\"1006\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSuitable for vegetarians.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAllergens: No allergens\u003c\/p\u003e\n\u003cp\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":43952901521652,"sku":"39007","price":50.25,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSALivingSaltbyAngelLeon_700g1.jpg?v=1684040806"},{"product_id":"sosa-yellow-pectin-500g","title":"SOSA Yellow Pectin, 500g","description":"\u003cp data-start=\"252\" data-end=\"587\" class=\"\"\u003eSOSA Yellow Pectin, 500g is a high methoxyl pectin (HM) with retardant salts, specially formulated for traditional fruit confectionery. In aqueous solutions with high sugar and acid content, it forms strong, cohesive, heat-resistant gels with high viscosity—ideal for fruit jellies, pâte de fruits, and gummy-style candies.\u003c\/p\u003e\n\u003cp data-start=\"589\" data-end=\"880\" class=\"\"\u003eCompared to standard HM pectins, SOSA Yellow Pectin sets at a lower temperature, offering greater control and ease during the production of soft confections and fillings. Gelation occurs after the addition of acid at the end of cooking, making it ideal for layered or piped applications.\u003c\/p\u003e\n\u003ch3 data-start=\"887\" data-end=\"914\" class=\"\"\u003e\u003cstrong data-start=\"891\" data-end=\"912\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"915\" data-end=\"1106\"\u003e\n\u003cli data-start=\"915\" data-end=\"980\" class=\"\"\u003e\n\u003cp data-start=\"917\" data-end=\"980\" class=\"\"\u003eIncorporate into the sugar base at 40 °C, stirring vigorously\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"981\" data-end=\"1012\" class=\"\"\u003e\n\u003cp data-start=\"983\" data-end=\"1012\" class=\"\"\u003eBring the mixture to a boil\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1013\" data-end=\"1065\" class=\"\"\u003e\n\u003cp data-start=\"1015\" data-end=\"1065\" class=\"\"\u003eAdd acid at the final stage to activate gelation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1066\" data-end=\"1106\" class=\"\"\u003e\n\u003cp data-start=\"1068\" data-end=\"1106\" class=\"\"\u003eGel is \u003cstrong data-start=\"1075\" data-end=\"1097\"\u003ethermoirreversible\u003c\/strong\u003e once set\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1113\" data-end=\"1135\" class=\"\"\u003e\u003cstrong data-start=\"1117\" data-end=\"1133\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1136\" data-end=\"1273\"\u003e\n\u003cli data-start=\"1136\" data-end=\"1163\" class=\"\"\u003e\n\u003cp data-start=\"1138\" data-end=\"1163\" class=\"\"\u003eGummies and jelly beans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1164\" data-end=\"1197\" class=\"\"\u003e\n\u003cp data-start=\"1166\" data-end=\"1197\" class=\"\"\u003ePâte de fruit (fruit jellies)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1198\" data-end=\"1232\" class=\"\"\u003e\n\u003cp data-start=\"1200\" data-end=\"1232\" class=\"\"\u003eBakery and tart fruit fillings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1233\" data-end=\"1273\" class=\"\"\u003e\n\u003cp data-start=\"1235\" data-end=\"1273\" class=\"\"\u003eConfections with or without fruit pulp\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1280\" data-end=\"1308\" class=\"\"\u003e\u003cstrong data-start=\"1284\" data-end=\"1306\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1309\" data-end=\"1352\"\u003e\n\u003cli data-start=\"1309\" data-end=\"1352\" class=\"\"\u003e\n\u003cp data-start=\"1311\" data-end=\"1352\" class=\"\"\u003e1–2% depending on formulation and texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1359\" data-end=\"1381\" class=\"\"\u003e\u003cstrong data-start=\"1363\" data-end=\"1379\"\u003eKey Features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1382\" data-end=\"1591\"\u003e\n\u003cli data-start=\"1382\" data-end=\"1429\" class=\"\"\u003e\n\u003cp data-start=\"1384\" data-end=\"1429\" class=\"\"\u003eLow setting temperature for easier handling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1430\" data-end=\"1471\" class=\"\"\u003e\n\u003cp data-start=\"1432\" data-end=\"1471\" class=\"\"\u003eStrong, cohesive, heat-resistant gels\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1472\" data-end=\"1538\" class=\"\"\u003e\n\u003cp data-start=\"1474\" data-end=\"1538\" class=\"\"\u003ePerforms in high-sugar, acidic systems (TSS \u0026gt; 55%, pH 3.1–3.8)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1539\" data-end=\"1591\" class=\"\"\u003e\n\u003cp data-start=\"1541\" data-end=\"1591\" class=\"\"\u003eThermoirreversible structure after acid activation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1598\" data-end=\"1619\" class=\"\"\u003e\u003cstrong data-start=\"1602\" data-end=\"1617\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1620\" data-end=\"1710\"\u003e\n\u003cli data-start=\"1620\" data-end=\"1659\" class=\"\"\u003e\n\u003cp data-start=\"1622\" data-end=\"1659\" class=\"\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1660\" data-end=\"1680\" class=\"\"\u003e\n\u003cp data-start=\"1662\" data-end=\"1680\" class=\"\"\u003eKosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1681\" data-end=\"1710\" class=\"\"\u003e\n\u003cp data-start=\"1683\" data-end=\"1710\" class=\"\"\u003eContains no known allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1712\" data-end=\"1732\" class=\"\"\u003e\u003cstrong data-start=\"1712\" data-end=\"1732\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":45831081787636,"sku":"38894","price":88.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SosaYellowPectin.jpg?v=1602798457"},{"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-pectin-nh-500g","title":"SOSA Pectin NH, 500g","description":"\u003cp data-start=\"157\" data-end=\"531\" class=\"\"\u003eSOSA Fruit Pectin (Pectin NH) is a thermo-reversible gelling agent and thickener specifically designed for fruit-based applications. It is particularly effective in recipes using fruit purées, pulps, and juices, where it activates upon the addition of an acid component. This makes it ideal for preparations that require precision and flexibility in gel setting.\u003c\/p\u003e\n\u003cp data-start=\"533\" data-end=\"813\" class=\"\"\u003eWhat sets Pectin NH apart is its thermo-reversibility between 40–60 °C—it can be set, melted, and re-set multiple times without losing its gelling properties. This feature makes it perfect for fruit glazes (nappage) and other applications requiring reheating or remolding.\u003c\/p\u003e\n\u003ch3 data-start=\"820\" data-end=\"847\" class=\"\"\u003e\u003cstrong data-start=\"824\" data-end=\"845\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"848\" data-end=\"1106\"\u003e\n\u003cli data-start=\"848\" data-end=\"897\" class=\"\"\u003e\n\u003cp data-start=\"850\" data-end=\"897\" class=\"\"\u003eDosage: 8–20 g per kg of fruit purée or glaze\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"898\" data-end=\"933\" class=\"\"\u003e\n\u003cp data-start=\"900\" data-end=\"933\" class=\"\"\u003ePre-mix with a portion of sugar\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"934\" data-end=\"997\" class=\"\"\u003e\n\u003cp data-start=\"936\" data-end=\"997\" class=\"\"\u003eDisperse into water or purée under agitation to avoid lumps\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"998\" data-end=\"1056\" class=\"\"\u003e\n\u003cp data-start=\"1000\" data-end=\"1056\" class=\"\"\u003eFull dissolution occurs after approximately 15 minutes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1057\" data-end=\"1106\" class=\"\"\u003e\n\u003cp data-start=\"1059\" data-end=\"1106\" class=\"\"\u003eActivate by incorporating an acid after heating\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1113\" data-end=\"1135\" class=\"\"\u003e\u003cstrong data-start=\"1117\" data-end=\"1133\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1136\" data-end=\"1262\"\u003e\n\u003cli data-start=\"1136\" data-end=\"1162\" class=\"\"\u003e\n\u003cp data-start=\"1138\" data-end=\"1162\" class=\"\"\u003eFruit nappage (glazes)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1163\" data-end=\"1205\" class=\"\"\u003e\n\u003cp data-start=\"1165\" data-end=\"1205\" class=\"\"\u003eNon-traditional fruit jams and spreads\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1206\" data-end=\"1262\" class=\"\"\u003e\n\u003cp data-start=\"1208\" data-end=\"1262\" class=\"\"\u003eReworkable fruit gels for desserts and plated elements\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1269\" data-end=\"1291\" class=\"\"\u003e\u003cstrong data-start=\"1273\" data-end=\"1289\"\u003eKey Features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1292\" data-end=\"1439\"\u003e\n\u003cli data-start=\"1292\" data-end=\"1330\" class=\"\"\u003e\n\u003cp data-start=\"1294\" data-end=\"1330\" class=\"\"\u003eThermo-reversible between 40–60 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1331\" data-end=\"1369\" class=\"\"\u003e\n\u003cp data-start=\"1333\" data-end=\"1369\" class=\"\"\u003eActivates only in presence of acid\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1370\" data-end=\"1439\" class=\"\"\u003e\n\u003cp data-start=\"1372\" data-end=\"1439\" class=\"\"\u003eProvides smooth, glossy finishes for tarts and fruit-based desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1446\" data-end=\"1467\" class=\"\"\u003e\u003cstrong data-start=\"1450\" data-end=\"1465\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1468\" data-end=\"1569\"\u003e\n\u003cli data-start=\"1468\" data-end=\"1507\" class=\"\"\u003e\n\u003cp data-start=\"1470\" data-end=\"1507\" class=\"\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1508\" data-end=\"1540\" class=\"\"\u003e\n\u003cp data-start=\"1510\" data-end=\"1540\" class=\"\"\u003eGluten-free and coeliac-safe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1541\" data-end=\"1569\" class=\"\"\u003e\n\u003cp data-start=\"1543\" data-end=\"1569\" class=\"\"\u003eHalal and Kosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1571\" data-end=\"1591\" class=\"\"\u003e\u003cstrong data-start=\"1571\" data-end=\"1591\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":45831443742964,"sku":"48667","price":91.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAPectinNHreversible_FruitPectin.jpg?v=1593382247"},{"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":"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"}],"url":"https:\/\/supplies.gusta.ca\/collections\/sosa-textures.oembed","provider":"Gusta Supplies","version":"1.0","type":"link"}