Gelling agent and stabiliser
Celluzoon is a type of cellulose which is obtained from plant fibres. As the most important form-giving substance in lignified plant fibres, in foodstuffs too cellulose can improve the structure of liquids and gels as well as the stability of foams. Thus cellulose is used industrially in a wide range of areas, including the manufacture of mayonnaise, sauces and ketchup, desserts and ice-cream, baked goods and fat-reduced foodstuffs.
When heated to temperatures >60°C, Celluzoon forms firm gels which melt in the mouth or during cooling.
Ingredients: stabilisation agent methylcellulose (E 461), maltodextrine
Use: Instructions for the production of cold foams: Dissolve 6 level measuring spoons of Celluzoon in 110ml of hot water and allow to cool down to refrigerator temperature; Stir cold Celluzoon solution to a smooth mixture before use. Mix 25ml of Celluzoon solution with 175ml of liquid (broth, juice, etc.) and add 2-3 level measuring spoons of Xanthazoon; Beat the mixture to a firm foam with an electric hand whisk at the highest speed, or alternatively spray it with the help of a cream siphon.
Price per kg : 76,44 €