GLICE EMUL 140g

Emulsifying agent between a liquid and a fat. Suitable for obtaining fruit mayonnaises or olive oil foam.
Origin:
Vegetable, fatty acid.
Properties:
Fat emulsifier.
Aerating agent.
Very stable.
Mode of use:
Dissolve at 60ºC with the fat or oil to be emulsified. Let cool.
Suited for making oil creams, vegan butters, vegan crumbles, oil foam, etc.
Technical note:
The higher the dosage, the greater the firmness obtained.
Resistant up to 60ºC.
Insoluble in aqueous and alcoholic media.
Recommended dosage: 10 g to 70 g per L.