Glice is obtained from glycerin and fatty acids. It is a product of high stability as an emulsifier. It is akin to oil, so we must first dissolve it with the fatty element and then gradually add it to the aqueous element. For light and fancy molecular cooking recipes.
Characteristics: insoluble in aqueous environment. It dissolves in heated oil up to 60° C. Integration of the oil and Glice mixture into the aqueous environment should be done slowly.
Ingredients: flake monoglyceride.
Those interested can request data sheets of the products ultized for spherification.
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