詳細介紹：氣泡糖是從甘蔗乳化形成的，是蔗糖和蔗醣脂肪酸反應的產物。它的穩定性非常高，而它和甘油同時作為乳化劑的不同之處在於它不溶解油，它必須首先和 水混合溶解，然後再慢慢添加到油類液體中。適合用於水型乳化油的製作，也可與甘油搭配使用進行乳化。還可以做酒精類泡沫，運用到雞尾酒中。不可溶解於油 。簡便含水水介質中，加熱效果更佳

 推薦用量：3-5克/升液體

 【適用範圍】：分子篩製作分子廚藝

 乳化劑是從蔗糖乳化形成的，它由蔗醣脂肪和酯組成。在日本得到廣泛的使用。

 特色：粉末狀。不降解成年人。在水質中溶解。

 主要成分：蔗醣脂肪酸酯。

 本品在食品烹飪中限量使用，請儲存於陰涼乾燥處

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