Sosa Ingredients

A sugar derived from starch, which can be used as a preservative in a variety of baking, ice cream or confectionery preparations.

A liquid emulsifier and anti-freeze for ice cream products, made from plant glycerol.

Sugar made from fructose and glucose, can be used as a preservative in various pastries, ice creams and chocolates.

A sugar derived from sucrose (traditional sugar), which may be used to create sugar or caramel sculptures due to its stability at high temperatures.

A sugar derived from starch, which can replace traditional sucrose.

Sugar derived from tapioca starch, also used as a bulking agent (increasing mixtures’ volume)

Ascorbic acid of natural origin

Citric acid of natural origin

animal-based (pork) gelatin sheets

A powdered gelatin of animal origin (pork).

A powdered gelling agent made from seaweed.

A powdered gelling agent derived from a bacterial fermentation process.

A powdered gelling agent made from citrus peel.

A powdered gelling agent made from LM pectin starch, ideal for chocolate toppings.

A powdered gelling agent made from seaweed (iota carrageenan).

A mixture of agar-agar and tapioca starch specifically formulated for giving vegan mousses a firm texture.

A powdered gelling agent derived from seaweed and locust bean gum.

A powdered emulsifier made from soy.

Powdered emulsifier made of citrus fibers.