Sosa fibres
Fibres are key to improving texture, stablisation and flavour in food creations and provide professionals and artisans with the creative freedom and tools to execute innovative new ideas. From enhancing mouthfeel to substituting gluten, fibres play a crucial role in modern pastry, chocolate and gelato-making.
The function of fibres
Thicken:
Adds body, viscosity and density to a liquid without added flavour, colour or the need to heat to activate.
Binding:
Allows two ingredients to bind better, while improving texture and consistency.
Emulsify:
Essential for creating a homogenous blend of fats and water.
Elasticity:
Allows a shape to recover when pressure is released, while also aiding stretch ability and volume.
Stabilise:
Preserves the appearance and texture for a prolonged period of time, aiding mouthfeel and shelf-life.
Most-trusted fibre products
Sosa natur emul moisturising, stabilising and emulsifying fat substitute - 500g
Sosa recipes
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