Foaming agents, thickeners and stabilisers

Displaying 1 to 16 (of 16 products)

Thickeners

They are used to increase the volume of food, obtaining different textures thanks to its capacity of absorption of fats or liquids.

What are bulking agents?

Bulking agents are food additives used to increase the volume of foods without significantly increasing caloric content. They give foods texture and volume either by increasing their viscosity or by foaming, thickening or stabilising.

How and where can I use bulking agents?

To learn more about how to use our bulking agents and their applications and dosages, feel free to consult SOC CHEF’s table.

#	Ingredients	Dosage	Applications	Use
1	ANTI-CRYSTALLISING AGENT FOR SORBETS	25 to 30 grams per litre	Powdered anti-crystallising agent. Ideal for sorbets.	Add 25g to 30g per litre directly to the sorbet mixture (water, fruit and sugar). Blend.
2	SUPER STRUCTURE STABILISER	70 to 80 grams per litre	Stabilising powder for milk ice creams and other ice creams.	Add 70g to 80g per litre directly to milk or cream. Mix with sugar and add other ingredients. Blend.
3	ALBUMIN	50 to 100 grams per litre	Foaming agent and stabiliser. Meringues, hard meringues, macaroons and sponge cakes.	Add when cold. Blend and let hydrate for 10 minutes. Meringues: 100 millilitre water + 10 grams albumin.
4	ALMIFRÍO (modified potato starch)	40 to 90 grams per litre	Thickener, binder and stabiliser. Enhances structure. Use hot or cold.	Add when cold. Mix with hand blender. Can be heated without changing texture.
5	POTATO STARCH	50 to 350 grams per litre	Thickener and stabiliser for ice cream, sauces, sponge cakes, etc. Egg-free custards. Crisps. Makes biscuits lighter and fluffier.	Dissolve cold while mixing. Heat to desired thickness: - 350 grams per kilogram for dehydrated crisps - 120 grams per kilogram for a gel texture - 50 grams per kilogram for a light custard texture.
6	GUM ARABIC	10 to 300 grams per litre	Stabiliser, thickener and emulsifier. Improves stability and flexibility. For glossy nappage and glaze. Waterproofing agent for biscuits and crisps.	Dissolves in cold aqueous media. Insoluble in alcohols and fats.
7	LOCUST BEAN GUM	0.5 to 10 grams per litre	Thickener, stabiliser and gelling agent.	Must be dissolved at 80-90 ºC.
8	GUAR GUM	2 to 10 grams per litre	Thickener and stabiliser.	Dissolve hot or cold. Mix with hand blender.
9	XANTHAN GUM	0.8 to 8 grams per litre	120 mesh. Hot and cold thickener and stabiliser. Great for making egg-free mayonnaise. Helps to delay crystallisation when making ice-cream.	To dissolve, add slowly while mixing in hot or cold medium. Mix with hand blender.
10	INULIN	100 to 300 grams per litre	Thickener and cold stabiliser. Egg substitute for gelatines and fats in some preparations. Emulsifier and stabiliser for ice cream.	Mix with hand blender for 5 minutes. Best if rested for 12 hours. Add slowly while mixing.
11	SWEET INULIN	As needed	Provides sweetness, but not texture.	Mix with hand blender, cold or hot.
12	TEXTURE INULIN	50 to 200 grams per litre	Only provides texture. Can be used as a fat substitute in meat products, cream soups, and desserts to increase appeal and creaminess.	Mix with hand blender. Let rest for at least 3 hours for complete hydration. Best if rested for 12 hours.
13	CORN MALTODEXTRIN	As needed	Preserves crunchiness of biscuits for longer. Absorbs moisture.	Mix with dry ingredients. To make crisps: 50 g seeds / 9 g maltodextrin / 8 g water..
14	TAPIOCA MALT	45 grams SOC CHEF malt per 100 grams oil	Preserves crunchiness of biscuits for longer. Ideal for giving fat-based products a flour texture, for olive oil preparations, for example.	Mix by hand or with a spatula.
15	TRISOL	100 to 400 grams per litre	Can partially substitute flour in some preparations. Helps to create and maintain very crispy textures.	Tempura and batter: 65 g flour / 45 g trisole / 2 g baking powder / 130 g water. Let rest for at least 1 hour for good hydration.
16	ORGANIC KUZU	20 to 100 grams per litre	High-quality starch as thickener and gelling agent. No colour or flavour. Works well in jams.	Dilute with a little cold water before adding to the product to be texturised to prevent lumps. Can be fried at 180 ºC.

Do you need another type of texturiser?

The SOC CHEF brand offers acidulating, spherifying, emulsifying, and gelling texturising agents, as well as pearls and ready-to-use spherified products.

Thickeners

SHERBET STABILIZER

STARCH OF KUZU

TRISOL

ALMITERM

FIBRAVEG

ALMIFRIO

SUPER STRUCTURE STABILIZING

STABILIZER FOR WIPPED CREAM

ICE CREAM STABILIZER

LOCUST BEAN

POTATO STARCH

EGG ALBUMIN

INULIN

TAPIOCA MALTO

CORN MALTODEXTRIN

ANTICRYSTALLIZER STAB- SORBET

CHARGING AGENTS

Thickeners

What are bulking agents?

How and where can I use bulking agents?

Do you need another type of texturiser?