EGGLESS STRAWBERRY MAYONNAISE
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SOSA Pastry Emulsifier is a mixture of Glicemul and SucroEmul in an aqueous base for creating emulsions with a lot of stability. To use apply directly to cold. Can be used with any type of liquid processing with a fat part. Use for emulsified vinaigrettes/fruit or vegetable without egg mayonnaises. If required, add a thickener to acquire consistency (eg: Xanthan, Guar Gum)Mixture of Glicemul and sucroemul in aqueous base.