TOUFOOD Emulsifier
Products that enable the formation and maintenance of an emulsion or homogeneous mixture of two liquids that are not miscible with each other, such as fats and water. They can also promote stable gaseous structures.
COLDFÖAM – EMULSIFIER TO STABILIZE COLD FOAMS
Cold foam stabilizer powder is a tasteless thickener-emulsifier that stabilizes whipped and cold siphon foams. It allows the creation of foams without standard stabilizers, acting instantly without needing rest. Ideal for creating stable, airy textures in culinary applications.
LËCITIN -POWDERED SOYA LECITHIN
Soy lecithin powder is a phospholipid usually extracted from soybeans, used for its emulsifying and foaming functions. Ideal for transforming broths, juices, and oils into foams, it is extremely efficient for producing "airs" in culinary applications. This versatile ingredient is perfect for creating light, airy textures and adding a unique touch to your dishes.
Products that enable the formation and maintenance of an emulsion or homogeneous mixture of two liquids that are not miscible with each other, such as fats and water. They can also promote stable gaseous structures.
COLDFÖAM – EMULSIFIER TO STABILIZE COLD FOAMS
Cold foam stabilizer powder is a tasteless thickener-emulsifier that stabilizes whipped and cold siphon foams. It allows the creation of foams without standard stabilizers, acting instantly without needing rest. Ideal for creating stable, airy textures in culinary applications.
LËCITIN -POWDERED SOYA LECITHIN
Soy lecithin powder is a phospholipid usually extracted from soybeans, used for its emulsifying and foaming functions. Ideal for transforming broths, juices, and oils into foams, it is extremely efficient for producing "airs" in culinary applications. This versatile ingredient is perfect for creating light, airy textures and adding a unique touch to your dishes.
Products that enable the formation and maintenance of an emulsion or homogeneous mixture of two liquids that are not miscible with each other, such as fats and water. They can also promote stable gaseous structures.
COLDFÖAM – EMULSIFIER TO STABILIZE COLD FOAMS
Cold foam stabilizer powder is a tasteless thickener-emulsifier that stabilizes whipped and cold siphon foams. It allows the creation of foams without standard stabilizers, acting instantly without needing rest. Ideal for creating stable, airy textures in culinary applications.
LËCITIN -POWDERED SOYA LECITHIN
Soy lecithin powder is a phospholipid usually extracted from soybeans, used for its emulsifying and foaming functions. Ideal for transforming broths, juices, and oils into foams, it is extremely efficient for producing "airs" in culinary applications. This versatile ingredient is perfect for creating light, airy textures and adding a unique touch to your dishes.
