Gives volume and creates a light foam from the original liquid state
Allows the end product to have more flavour and more natural colour
Ideal for use in the production of espumas, ice creams and cocktails; for making of foams in molecular cooking
Ideal for mounting any liquid or semi liquid in the siphon. It also allows making lighter and healthier preparations. It can substitute starches, whites, jellies and creams. Emulsifies in cold and heat, fats and water without the need to add gelatines, albumins and starches.
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