Henley Bridge & Sosa
What are food texturising agents?
Food texturising agents are a must-have in modern cooking and pastry-making. They help to get the perfect texture and create dishes that are both delicious and exciting. Learn more about what they are, where they come from, and the different types you can utilise to make amazing recipes.
Explore Sosa productsWhat are texturising agents?
Simply put, they’re flavourless and colourless ingredients that modify texture without altering the taste or appearance of a culinary dish. They are typically derived from plants, animals, or seaweed.
Modern chefs and pastry chefs use texturisers to elevate dishes and desserts, turning them into unforgettable gastronomic experiences.
Key principles of texturisers:
- They should not add flavour or affect the overall recipe.
- They must preserve the original taste and texture of the ingredients.
- They should work efficiently to achieve the desired result.
Where do they come from?
Texturising agents first started being used in the late 19th century, transforming the food industry with exciting new textures. They’ve completely revolutionised the way we stabilise, preserve, and create unique textures in food!
Types of texturisers and their uses
With the right products, you can achieve incredible textures in both pastry and catering. The Sosa range makes even the most complex creations possible, with no limits to your culinary imagination!
- Emulsifiers perform three main techniques: emulsifying, aerating and texturising fats (e.g. increasing the melting point).
- An emulsion is a mixture of fat and water molecules that don’t normally blend. It works by breaking one into tiny droplets and mixing it evenly with the other to create a smooth, stable texture.
- An emulsion is naturally unstable, so over time, the two parts (like oil and water) separate - think of how oil and water split after being mixed and left to stand. To stop this from happening, use an emulsifier. An emulsifier has one part that mixes with water and another that mixes with oil. It sits between the two, helping to keep them combined for longer.
- The emulsion technique is a big deal in cooking and baking. It’s used for everything from sauces and mousses to creams, ice creams, sponge cakes, ganache, and more!
- Aeration is the process of adding air to a liquid or solid by mixing it, trapping air inside to increase the product’s volume and create a lighter texture.
- Some emulsifiers have a strong ability to trap air, making them perfect for creating techniques like airs and foams.
- Proteins are made of long chains of amino acids that change shape depending on things like temperature, acidity, or mixing. They also react, like browning during cooking (the Maillard reaction). This flexibility lets us create different textures when using them in recipes.
- We offer a range of protein powders from different sources, each with unique functions like whipping, emulsifying, coagulating, or aerating.
- Thickening has always been an important part of cooking across all cultures, with each region using its own ingredients and methods.
- Over time, as cooking and pastry-making have developed, techniques for making flour, extracting starches, and using roots have improved.
- Sosa products offer a wide range of thickeners to suit any recipe. They help to create stable dishes with different textures, all without changing the flavour, colour, or smell of your creations.
- Gelling agents are texturisers used to create jellies by absorbing water and forming a 3D structure that turns liquids into solid or semi-solid forms.
- Key differences between gelling agents:
- Origin: They can be animal- or plant-based.
- Texture: Ranges from soft and creamy to crumbly, brittle, or elastic.
- Temperature: Different agents have specific activation, setting, and melting points. - Sosa offers pure gelling agents and specially formulated blends for easier use or specific applications.
- These gelling agents let you create stable textures while adapting to your culinary needs, making them a versatile tool in the kitchen.
- Stabilisers designed for ice cream and sorbets are carefully crafted blends of thickeners, emulsifiers, gelling agents, and aerators.
- They make it easy to achieve smooth, creamy textures while preserving the original flavour of your creation.
- Preservatives are ingredients that help extend the shelf life of food by preventing spoilage from microorganisms or harmful bacteria.
- They keep food stable and safe to enjoy for longer.
- Bulking agents are ingredients that add volume to food without significantly increasing its calorie content.
- They’re used to adjust the structure of a mixture, or to reduce or replace sugars and fats.
- Each bulking agent works differently. Some mimic the texture of fat, others add sweetness, and some absorb fats to create dry or crunchy textures.
Which products to use
Natur Emul
Moisturising, stabilising and emulsifying fat substitute
- Natural emulsifier and stabiliser made from citrus fibre and xanthan gum
- Partially soluble in fat and highly soluble in liquid
- Use in mousses, mayonnaise, cakes and batters
Pro Pannacotta
Texturiser for pannacottas
- Carrageenan powder for creating pannacotta, flans, curd and drinkable jellies
- A natural product made from algae
- Easy to use – simply mix with other ingredients and water then heat to 80℃
Potatowhip cold
Potato based whipping protein for chilled recipes
- Egg and milk free whipping powder derived from potato
- An emulsifier and texturiser that improves texture and stability
- Use in cold applications to create lighter, more stable foams, meringues, mousses and cold sauces
Potatowhip
Potato based whipping protein for hot and cold recipes
- Egg and milk free whipping powder derived from potato
- An emulsifier and texturiser which has an airing effect on foods
- Use hot or cold to create lighter, more stable foams, meringues, mousses, marshmallow, sponges and souffle
Which recipes to make
Dom Pacello tart
Dom Pacello and orange mousse with an almond and cranberry praline, in a vegan pastry case
Nuts for you
Pecan mousse with a dark chocolate and whisky ganache, in a chocolate eclair cup
Vegan beetroot mayonnaise
A flavourful beetroot mayonnaise, suitable for vegan diets
Trio of beetroot and goat's cheese tart
Goat's cheese pannacotta with a trio of beetroot served in a savoury butter pastry case
Chocolate creme brulee
A creamy creme brulee made with dark chocolate, complete with a classic caramelised top
Dark and chai
Chai pannacotta and spiced biscotti topped with dark chocolate cream
Mandarin baked Alaska
Mandarin Italian meringue encases feuilletine, hazelnut crunch, mandarin sorbet and cranberry gel
Pistachio and quince log
Gingerbread sponge, quince gel and pistachio ice cream, encased in meringue
Lemon meringue canapes
Egg-free lemon curd topped with Italian lemon meringue, in mini pastry cases
Moments of magic with Sosa
More texture, more flavour, less fat and less sugar...
Best Practices
Ever wonder what to do with granola? A lot of people use it as a breakfast cereal, or on top of yogurt, but there are many additional ways in which granola can be used. Check out the ideas below for some inspiration on how to enjoy granola for breakfast, lunch, dinner, dessert and snack!
See all recipesGranola Muesli With Berries
Coat French toast with our original Granola version
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We do things differently
With more than 5 years of experience in Home Decoration field, we have assisted hundreds of customers to improve their house as well as their lifestyle. Understanding the need for dedicated products, we only use high-quality raw materials with high-quality workmanship, providing the best experience for all of your family members.
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Discover moreNutritional Facts
Baked with the goodness of oats, almonds, cashews, pumpkin seeds, sunflower seeds and honey, this fiber-rich breakfast is perfect for your healthy and active lifestyle. It makes for the perfect post-workout meal, where every bit is as tasty as it is healthy.
Approximately value per serving 30g
Health Benefits
The health benefits will vary depending on the ingredients, but this beloved breakfast food is a healthy and delicious snack. These ingredients are full of fiber and good fats, making granola a nutrient-dense food. Here are some of the ways eating granola can benefit your health
Weight Loss
High-fiber foods can fill you up and keep you feeling fuller longer
Blood Pressure
Certain foods have been shown to reduce your hypertension
Disease Prevention
Antioxidants can prevent cell damage causing serious diseases
Decreases Cholesterol
Oats contain a compound called beta-glucan to reduce LDL