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Products that add texture to a food by forming a gel. They allow the preparation of numerous gelled textures with very different consistencies: soft, firm, elastic, hot and cold.


Products that allow any liquid food to be shaped into a sphere through a chemical process. The idea is to give the food or base a texture and appearance similar to that of an egg yolk or caviar.


Products that enable the formation and maintenance of an emulsion or homogeneous mixture of two liquids that are not miscible with each other, such as fats and water. They can also promote stable gaseous structures.


Starch-derived products with the ability to absorb liquids, turning them into powder.


It is very common to use a thickening agent such as corn starch, but there are also other starches that can be used to produce different textures.


A sweetener derived from sugar presented as a fine white powder with a slightly sweet taste.


Long-chain dietary fibre extracted from chicory. It occurs as a fine white, slightly yellowish white powder.


Sugars are carbohydrates composed only of carbon, oxygen and hydrogen.

Sugars are the different monosaccharides (formed by only one unit, they are also called simple sugars), disaccharides (formed by two monosaccharides, the same or different, they are also called double sugars), and polysaccharides (formed by three monosaccharides, the same or different). different, they are also called triple sugars.)