| Example: |
Sangria with Xantana |
| Advantage: |
Xantana allows you to control the viscosity of the liquid without heating the liquid. It’s amazing benefit against other more conventional thickening methods is that flavor and color will not be changed. The thicker liquid doesn’t allow the fruits to settle on the bottom. |
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Texturas
Xantana
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| Example: |
Texturized Extra Virgin Olive Oil with Glice |
| Advantage: |
Glice allows you to control the texture of your favorite Extra Virgin Oil for perfect display and complementary flavor. Imagine you don’t need to make mayonnaise but simply use the amazing flavor of the oil by itself. |
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Texturas
Glice
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| Example: |
Crunchy Tempura |
| Advantage: |
Trisol allows you to get a crunchy and not at all oily texture of your tempura or any other frying batter. This comes in particularly handy when serving tempura on a buffet or cocktail reception.
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Texturas
Trisol
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| Example: |
Kirsch Air |
| Advantage: |
Sucro allows you to produce the most airy foam without heating the liquid. It is produced within 1 minute and will endure until the liquidity dehydrates. No need to to fear that the foam will disappear before it’s served. |
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Texturas
Sucro
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