Texturas Glice by Ferran Adria [Glycerin Flakes] (Molecular Gastronomy) - 300g/10.6oz

Description

Monoglyceride and diglyceride derived from fats, obtained from glycerine and fatty acids. Glice has been chosen for its high stability to act as an emulsifier which integrates a watery medium into a fatty medium. It is an emulsifier similar to oil, which means that it must first be broken down with a fatty element and then added to the watery element.