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CelluZoon
250 g Can
$37.99
#66251
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Transforms liquids
into stable, airy foams which last a long time.
When heated, it forms solid gels to produce, for example, delicate films. |
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.
How to Make
Foams
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 foods.
By contrast to other types of cellulose, Celluzoon is highly soluble, gives
liquids a viscous consistency, and forms firm gels when heated.
Only a small quantity of Celluzoon is sufficient to transform liquids
into stable, airy foams which last a long time.
Large-pored, airy foams
are produced by beating the liquid ("mounting") with an electric
whisk.
Celluzoon is the base of Spuma or basically the non fast hydrating version. It has to be mixed into a solution before it used and it doesn't have the thickening agent that Spuma does.
 To improve water binding, the combination of Celluzoon and Xanthazoon
is recommended. Foams which are denser and more creamy can be produced
from the liquids containing Celluzoon using a cream siphon.
Celluzoon tolerates
high salt concentrations and is acid-stable.
Celluzoon Application
example: Cold preparation of foams
1) Dissolve 6 flattened spoons of Celluzoon® into 110 ml of hot water,
let it cool while stirring and store it over night.Mix 25 ml of Celluzoon® with
175 ml of liquid (broth, juice, etc.) and add 6 flattened spoons of Xanthazoon®.
2)
Stir the mixture at the highest speed.
The result is an airy and original
presentation of dishes and food-tasting samples.
TexturePro CelluZoon
Professional Food Texturizer for Molecular Gastronomy
Imported by Culinary Imports
- Made by Biozoon
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