Encapsulation of Oil Isomalt ( Sosa Texturizers)

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Ingredients Sosa isomalt Extra virgin olive oil Preparation: Heat the isomalt until it melts, and then cool it to 120C. Bathe a metal ring so that when you remove it from the sugar it forms a film of caramel Let a spoonful of oil drop onto the film to encapsulate it with the caramel