An extremely effective emulsifier for molecular gastronomy
Texturas is a range of products by Ferràn Adria, whose restaurant El Bulli is considered the best in the world. This range of ingredients allows you to try out the techniques of molecular gastronomy at home, in order to create amazing new textures and recipes.
Glice is a compound of glyceride and fatty acids. It is an extremely stable emulsifier, and should be diluted in a oily substance before being added to a liquid, in order to bring the two together. Insoluble in water, Glice can be dissolved in oily substances at 60°C.
Accompanied by an explanatory leaflet which provides more information about each of the ingredients in the Texturas range, as well as recipes, advice and instructions for use.